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So a few days ago, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nefersesemet posted this recipe link, to which I said, "Hmm. That sounds good. I should try that sometime."
So yesterday I took the chicken we had in the freezer, which was slightly freezerburned and thus in need of being used anyway, and started it defrosting in a salt water bath. (I think next time I do this I will try the buttermilk.) This afternoon I kicked around on the Cauldron's MUX chatting with people and chopping the onion and stuff.
The scheduling for all this got easier when the sari party fell through, though the processing is made moderately complicated by my Giant Finger. (My right index finger is so swollen I think the only reason it's not more swollen is because my skin is full. But flexing my finger makes it turn all kinds of colours. It's an interesting study in, y'know, hydraulic pressure.)
Mixed marinade in baking dish, added chicken, flipping to be sure it was coated. Cleared space in fridge to put pan so that the cats wouldn't eat dinner. Marinated for the rest of the afternoon and evening.
Baked ~20 minutes, decided to put it in for five more minutes because I wasn't sure if it was still pink.
To go with: sweet saffron rice, the process of constructing which I will state forwhispercricket's benefit. Two cups water to a cup of rice, as usual. The pinch of saffron, of course. A couple spoonfuls of honey, and a couple spoonfuls of grated ginger.
I figured the pepper and spice chicken would need something fairly simple and gentle to counterpoint it, and it worked out well. For the sweet saffron rice recipe, blame Brust; I adapted it from a description in a Vlad novel. (Sethra served it, I believe.)
Results: successful. Tender chicken, apparently corrected-for-freezerburn, spiced, sweet rice: good.
nefersesemet posted this recipe link, to which I said, "Hmm. That sounds good. I should try that sometime."So yesterday I took the chicken we had in the freezer, which was slightly freezerburned and thus in need of being used anyway, and started it defrosting in a salt water bath. (I think next time I do this I will try the buttermilk.) This afternoon I kicked around on the Cauldron's MUX chatting with people and chopping the onion and stuff.
The scheduling for all this got easier when the sari party fell through, though the processing is made moderately complicated by my Giant Finger. (My right index finger is so swollen I think the only reason it's not more swollen is because my skin is full. But flexing my finger makes it turn all kinds of colours. It's an interesting study in, y'know, hydraulic pressure.)
Mixed marinade in baking dish, added chicken, flipping to be sure it was coated. Cleared space in fridge to put pan so that the cats wouldn't eat dinner. Marinated for the rest of the afternoon and evening.
Baked ~20 minutes, decided to put it in for five more minutes because I wasn't sure if it was still pink.
To go with: sweet saffron rice, the process of constructing which I will state for
whispercricket's benefit. Two cups water to a cup of rice, as usual. The pinch of saffron, of course. A couple spoonfuls of honey, and a couple spoonfuls of grated ginger.I figured the pepper and spice chicken would need something fairly simple and gentle to counterpoint it, and it worked out well. For the sweet saffron rice recipe, blame Brust; I adapted it from a description in a Vlad novel. (Sethra served it, I believe.)
Results: successful. Tender chicken, apparently corrected-for-freezerburn, spiced, sweet rice: good.
