It looks like I will need:
Spinach (spring veggie)
Pasta (the carbs)…
Seasoned with oregano, cayenne with some lemon…
Cooking method: braising
And for dessert: fresh fruit and cheese
This is going to be fun, fun, fun…
BRAISED CHICKEN THIGHS with PASTA & SAFFRON CREAM
2 generous servings
2 cups large rigatoni pasta
4 boneless chicken thighs, cut into bite-sized pieces
olive oil, 2 or 3 swirls around the pan
1 cup chopped white onions
3 garlic cloves, sliced
1cup dry white wine
1 tsp saffron threads
1 tsp dried oregano
1 tsp cayenne
1 cup chicken broth
1 cup heavy cream
1/4 preserved lemon, chopped
2 tablespoons fresh lemon juice
5 oz baby spinach (abou 4 cups fresh)
1/2 cup fresh basil to garnish
*Cook pasta, drain and set aside (see Galley Kat Note below)
Heat oil in heavy sauté pan.
Season chicken with sea salt and pepper add to pan with onions and garlic.
Sauté until chicken begins to brown.
Deglaze with white wine and loosen any brown bits.
Braise until juices of chicken run clear.
Season with saffron, oregano and cayenne.
Remove chicken to a bowl and set aside.
Add chicken broth, and cream to pan and simmer until sauce thickens (about 10 minutes).
Stir in lemon juice and preserved lemons.
Add spinach, chicken and pasta and stir until spinach is slightly wilted.
Scoop into serving bowls and garnish with slivered basil.
Serve a morsel of cheese and some fresh fruit
to complete the meal.
Captain’s choice comment:
Galley Kat Note
Try my passive cooking method.
Bring salted water to a bowl.
Add pasta and return to rolling boil.
Cover, turn off heat and set timer to required cooking time.
Drain and serve.