After defrosting a few packages of butternut squash, I ended up not using all of them as planned. Continue reading
Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option. Continue reading
This extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin.
The marinade gives the chicken wonderful flavor and color. Roasting the chicken with a small part of the marinade on high temperature, gets the skin extra crispy, while cooking the remaining marinade creates a tasty sauce.
I’m sure you’ll love this way of preparing chicken thighs, once you’ll try it. Continue reading
This rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and roasted in one pan about an hour before serving.
I’ve used colorful Israeli couscous, but any type will do. Just don’t be tempted to switch the Israeli couscous with similar shaped pasta, as regular pasta will not be fully cooked with this small amount of liquids, nor will it keep its shape the way the Israeli couscous does.
Matching cherries with poultry is well known in many cuisines; whether it’s a classic roasted goose or duck served with cherry sauce, a Persian dish of chicken cooked with a dried cherries and walnuts sauce, or other dishes.
So, when I ended up with a jar of sour cherries preserved in unsweetened cherry juice, these dishes became the inspiration. Continue reading