Tuesday, July 30, 2013
Citrus & Herb Chicken From Kebabs to Pasta
I didn't even bother to make a side dish of rice or even a salad to go with the original Citrus & Herb Chicken Kebabs. In addition to the usual fresh herbs, whole cremini mushrooms, wedges and slices of sweet red peppers and sweet onions, there are a couple of surprises...
First - a few slices of preserved lemon hidden between the chicken & peppers.
Luckily, I made double the portions and was already thinking ahead to brunch/lunch/dinner ideas for the leftovers. Three options - frittata which would have been perfect, but we just had one the day before; salad with a citrusy vinaigrette - which was rejected by my Honey but would have been a great choice or a pasta. And the winner goes to...
Fiorelli (my latest favorite short pasta) with the addition of extra preserved lemons, a pinch or two of crushed red chili peppers, a drizzle of white wine and Garlicscape Pesto and lots of grated Parmigiano-Reggiano cheese. This ended up being our Dinner Day Two.
Oh... and lunch, Day Three, cold pasta salad with a light vinaigrette of white wine vinegar, good olive oil and a dollop of Kozlik's Balsamic Fig & Date Mustard.
Unfortunately, there's none left to try for meal number four... What would you choose?