Don't you just love it when you can't decide exactly what to make for supper, but you start making it anyway? I started out by taking steaks out of the freezer. The box from Capital Meats says, "Beef Strip Steaks." There is no
telling what part of the cow they came from, but I can tell you that they are not New York Strip Steaks. Caveat emptor. I knew I had some canned apricot halves left over from making last night's dessert. I was thinking about how to throw this all together
when I thought it would be nice to have the starch side and the main course cook together and save some time, energy and dishes. I thought about those stupid steaks again. I have to use them up, but for some reason, apricots and beef was not doing it for me.
Especially beef that has been injected with saline and plum juice. Caveat emptor.
Chicken thighs! My daughters wanted me to go to the store and get shampoo and conditioner anyway. Will they learn to tell me a few days before they run out? Probably not until they're scolding their own kids! Steaks went into
the refrigerator for use tomorrow. I got to the neighborhood Murphy's and they only had one package of thighs. I could have bought Perdue thighs, but they were $2.68 a pound as opposed to $1.69 a pound. So I got a package of thighs and one of legs.
I took the apricots and buzzed them with the immersion blender. Then I added half a medium onion, one jalapeño, three cloves of garlic and buzzed that all up. Two Tbs. mango chutney joined the party along with a couple ounces
of buttermilk, one tsp. of freshly ground cumin, [a generous 1/4 tsp. of ground allspice] and some salt and black pepper. It smelled good and tasted good. Right now the thighs and legs are marinating in the Frankencot sauce. Muhahahahaha!
Next, I will take two cups of chicken stock, a teaspoon of curry powder and bring it to a boil in a saucepan, then pour it over a cup of uncooked basmati rice in a 9 x 13 baking dish. I'll cover that with foil and put it in a
400F oven for 30 minutes. Then I'll remove the foil, arrange the chicken on the rice and continue to bake for another hour, uncovered. The marinade will get some brown sugar added to it, or honey
[and vinegar (apple cider?)] and then I'll drizzle it over the rice and chicken. I wish I have some scallions! I'll have to keep an eye on the rice so it doesn't go dry.
I think I'll steam some green beans and some small batons of carrot, and then just as they get tender I'll toss them in a skillet with some butter and garlic, salt and pepper.
For dessert we'll finish off the Apricot Streusel cake I made last night. I used to make it frequently,
when I lived in Germany! Muhahahahaha!
[Ok. Dinner is over and the analysis begins. There must be some changes made. First, the rice did not need 30 minutes of cooking before the chicken joins it in the oven. It was mush. Very flavorful mush, but not the texture I like. Next time the chicken
will go in the baking dish, the rice poured between the chicken pieces and the boiling liquid over that! Then sealed with foil and baked 30 minutes, opened up and backed a further 30 minutes. Second, though I like bone in chicken for its flavor and moisture,
I think this is a great application for boneless, skinless chicken breasts. They are sure to stay moist with this cooking method.]
[What went right. The flavors were very good. I'd say still in the tweaking stage, but very near to something you would serve and be proud of. I might put some fresh ginger in the marinade next time. Maybe a little toasted sesame oil for depth. I might
put just a bit more vinegar or some lemon juice. It needed a bit more acidity.]