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Live Cooking #1

OK: It's in the oven now. This is what I did: I bought some really nice looking chicken breast at the Farmer's Market direct from the farmer. I marinated it for an hour in fresh lime juice and agave nectar (agave is a cactus used to make tequila; but this is just a thick syrup that looks like honey). The resulting marinade is reminiscent of Maragaritas. But I hadn't decided what to do yet when I set it to marinate.

We have some cashews, and they go well with chicken. So what to do? One of my siblings bought a really large jar of mango chutney when they came to visit in August, so I have mango chutney in quantity.

This is what I did: I spread the chutney on one side of the chicken and sprinkled it with cashews and then folded it over. Then I put it in a castiron baking dish, sprinkled the top with coconut, and put the lid on. It is baking at 350 now. I'll let you know how it turns out.

In another baking dish in the oven along with the chicken is acron squash: cut in half with th insides scooped out; baked with butter, pomegranate juice, honey, and a cardamon seed filling the hole in each half.

SO HERE'S HOW THINGS TURNED OUT: Predictably, the chicken was delicious (and very popular with the kids). Next time, I'll use small metal skewers to secure the folded chicken because, of course, it unfolded as it cooked. The squash was also very good and went great with the chicken.

All of this was upstaged by the brussel sprouts made with my famous sprout sauce (made with butter, lemon, caraway seeds, celery seeds, and crumbs).

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