Wednesday, December 16, 2009
I cook freestyle, gathering inspiration by looking through the refrigerator and cabinets. Last night I browned some skinless, boneless chicken thighs in olive oil and then added chicken stock, some Martinelli's apple cider left over from Thanksgiving, and some ground cumin, garlic powder, ground chipotle, and nutmeg. Simmer until done, remove chicken, and reduce pan liquid. Over brown basmati rice with roasted veges.