Saturday, February 14, 2015

Muhammara Chicken and Green Beans

Thursday 12 February
We had the legs, thighs, wings, and other tidbits from Tuesday's chicken; and we also had a batch of fragrant muhammara dip that Holt had made last Saturday with some of our own roasted red peppers and the pomegranate molasses he'd been dying to use.  
It made perfect sense to reheat the chicken in its own broth, and when it was good and hot, toss it in the muhammara, for earthy, spicy flavor.

In the meantime, we blistered some fresh green beans, then tossed in minced garlic to get crispy in the last minute or two.  Not the same ethnicity by any means, but they made good companions.

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