I’m sure you all thought about that famous food scene while reading the title of this post…
This can probably explain why there’s always honey in my pantry. But we’ll return to that TKO thing in just a moment.
I had a G.R.E.A.T. weekend. I did everything I love doing: shopping with mom (the red dress you saw here is now mine thanks to Black Friday), eating at restaurants, spending quality time at home, going out with the girls and cooking. As I type this, I realize that’s pretty much what I do every week. Life is good. I can say without a doubt that I’ve been on a good mood for the last 2 or 3 weeks. After being really mixed up during fall, I no longer feel like the stranger in my own life. The big black cloud that was following me tends to fade away.
I’ve always secretly dreamed about living on my own but never told anyone. I’m not sure my then boyfriend would have appreciated hearing me telling him such a thing! But now that’s happening for real, I really enjoy this new lifestyle of mine. I’ve never been so busy and felt so loved and alive. They say we sometime loose ourselves while in a relationship. This can be sooo true! I’m glad to have found myself back.
As part of the advantages of being single, I have a little less Christmas gifts on my shopping list this year, which means the traditionnal “from me/to me” gift value has increased. And that special gift came home on Sunday.
Yep. Those are real. Tickets to see Justin Timberlake in concert next July in Ottawa. In the FLOOR section. OMG, I am hyperventilating just at the idea of thinking about it!
Let’s watch the man in action…
Well guys, never underestimate a woman. I must remember the skillet part.
Now enough about all things TKO and let’s get back to what we’re supposed to talk about here at the beginning of a new week: food.
I’m always looking for new side dish recipes and this one has been tempting me for quite a long time. After finishing to put up all my Christmas decorations, I decided to gave it a try because a comforting meal was much needed on that snowy Sunday.
I’ve never eaten Persian rice before, but the picture in my cookbook Châtelaine - 100 recettes exquises was so appetizing that I couldn’t resist. I also made the chicken with lime, chili and roasted garlic from the same cookbook. All the spices and exotic flavors present in those recipes were just what I needed to warm me up, because winter has truly arrived here!
The Persian rice would be perfect for a potluck with friends or family. The sweetness of the dried fruits paired with the crunchy pistachios and the fresh parsley make a delicious combination. And do I have to mention the amazing smell of turmeric? Heaven in the kitchen. The chicken recipe is so easy you can make it any night of the week and the lime flavor gives it a little kick. So without further ado, here are the two recipes.
Ingredients (serving 8 to 12):
- 375 ml (1 1/2 cup) of rice, preferably basmati
- 750 ml (3 cups) of water or chicken broth
- finely grated zest of a large orange
- 125 ml (1/2 cup) chopped dried apricots
- 125 ml (1/2 cup) dried cranberries
- 1/2 teaspoon saffron or turmeric
- 180 ml (3/4 cup) pistachios in shell
- 180 ml (3/4 cup) fresh parsley or cilantro, finely chopped
- 1 teaspoon salt
In a large pot over high heat, bring to boil water, rice and salt. If chicken broth is used, omit the salt. Stir, cover and reduce the heat to medium-low. Cook for 10 minutes.
Add orange zest, apricots, cranberries and saffron or turmeric. Cover and let cook until all the liquid is absorbed, about 10 to 15 minutes. Meanwhile, peel and chop the pistachios.
Add salt, if necessary, pistachios and parsley. Mix.
Chicken with lime, chili and roasted garlic
Preheat your oven to 190°C (375°F).
Place your chicken on a cutting board, breast below. Using kitchen scissors or a sharp knife, starting at the neck, remove the bone by cutting back on each side (keep the bone to make a broth). Return the chicken. With hands, press and flatten the chest. Dry the chicken with paper towels.
Subtract the top third of garlic heads. Brush with a little olive oil. In a small bowl, combine the zest, butter, salt, pepper and chili and coat the chicken skin with your flavored butter. In the center of a large roasting pan, place the slices of lime against each other. Top with the chicken, breast side up. Place garlic heads next to your chicken and cover with small pieces of foil.
Cook, uncovered, in the center of your oven for 50 minutes, basting from time to time during the last 20 minutes of cooking. Increase the oven temperature to 200°C (400°F) and let the chocken roast until the skin is golden and crisp and a meat thermometer inserted in thigh reaches 77°C (170°F), about 10 minutes. Place on a cutting board and let stand 10 minutes before carving.
Cut the garlic heads in half. Place chicken in a serving dish with the garlic heads, or press on the cloves and spread mashed garlic on all poultry.