Sunday, August 29, 2010

Saturday: Broiled chicken and eggplant

Marinate a couple chicken leg quarters with salt, lemon juice, garlic, chopped chives, and olive oil for a few hours. Meanwhile broil some eggplants (poke holes in them first so they don't explode!) until the skin is nicely charred and they are soft. Scoop out the interior and chop it coarsely, then mix with mashed garlic, yogurt, tahini, a bit of lemon juice, cumin, salt, and black pepper. Let stand for a while so the flavors can merge. Broil the chicken until it's ready to eat and then serve with the eggplant-yogurt mixture.

We also had roasted potatoes and a carrot salad: thin strips of carrot tossed with lemon juice, salt, pepper, piment d'espelette, cumin, a hint of cinnamon, and olive oil.

It's good to be back home and able to cook again. :-)

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