Later On

A blog written for those whose interests more or less match mine.

Chicken GOPM that The Wife liked

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This was a good one because I experimented with eggplant, which she thought she’d not like. Layers in the 2-qt Staub round cocotte, from the bottom:

1 spring onion, chopped
8-10 cloves garlic, chopped small
handful of chopped celery
1/3 c converted rice (Uncle Ben’s)
1 Tbsp vinegar
8 oz skinless chicken breasts, cut into chunks
diced eggplant—probably about 3/4 c
smoked paprika
2 peeled lemons, diced
12 Kalamata olives, chopped
2 Tbsp capers
1 largish Roma tomato, sliced crossways to make a layer
fill the pot with shredded Brussels sprouts

Thinly slicing the Brussels sprounts across seems to shred them well enough.

The tomatoes in the middle worked well. I usually put them on top, but The Wife says that they worked better here. On top they tend to dry, and in the middle some of the flavor was in the rice as well.

With the eggplant, I was going for a sort of ratatouille layer and would have added some finely diced zucchini on top of the eggplant, before the tomatoes, but didn’t want to use up the room because she wanted lots of Brussels sprouts.

Pour-over was 2 Tbsp Bragg’s vinaigrette, 1 Tbsp sherry, 2 tsp soy sauce, 1/2 Tbsp mustard, shaken together vigorously.

Cover, 45 minutes at 450ºF, and let cool a while. She says it’s the best yet.

These dinners really are quick, easy, tasty, and healthful. I seem to be able to put one together in about the time it takes the oven to get to 450º. I want to try black rice next time.

Written by LeisureGuy

15 August 2012 at 10:45 am

Posted in Daily life, Food, GOPM, Recipes

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