Dinner last night was a Turkish inspired Chicken, Mushroom & Green Bean Pilaf garnished with fresh parsley, mint, sumac and preserved lemon.
Combining spices of cumin, coriander, cinnamon, ginger, cayenne and paprika with chilli, garlic, salt, pepper, chicken stock and the gentle flavours of chicken, mushroom and brown basmati rice worked really well as a healthy one pot meal.
It’s the ideal summer comfort food when the weather isn’t so great! The only improvement I would make next time is to use chicken thigh fillets instead of breast for their succulence and deeper flavour.
I saw a recipe for this in @thetimesmagazine recently and couldn’t resist trying it out for myself with some additions – fresh thyme, cumin, paprika and toasted chestnuts.
Tonight I’ve made this delicious vegetable the centrepiece of the dinner table, accompanied by leftover Sunday roast turkey (there was so much – a small crown has provided 6 generous portions!) which I’ve dressed with a tahini yoghurt dressing & pomegranate seeds, and served with a simple spinach, tomato and red onion salad.
Decided to go a bit Italian this evening and experiment with a bigger meze plate of Warm Broccoli & Sausage Salad with Garlic, Chilli & Toasted Pine Nuts. (Ideally would be the more aesthetic tenderstem broccoli but only had regular in the fridge!)
I’ve had this flavour combination before both on pizza and with pasta and loved it, so thought I’d try it on its own to see if it would work as a solo dish, that would be accompanied by spicy roasted potatoes and some sort of bulgur wheat or quinoa based salad. I think it would!