Sunday: Pink chicken and rice

This was a bit of an improvisation to use up the beets that have been sitting in our fridge for a few weeks.

Dice (1/2 cm) a few beets. Cook them with some butter at medium heat until they start to caramelize. In a separate pan shallow-fry diced chicken breast (300g) in a mixture of olive oil and butter. Pour off most of the cooking oil, then add a diced onion and cook until the onion softens. Add some (cheap) balsamic vinegar and let it reduce a bit. Add some vegetable bouillon along with minced fresh thyme and rosemary. Return the chicken to the pot and add the beets. Let everything heat through and thicken the sauce with potato starch if necessary. Serve topped with chives beside a big pile of rice.

This was a great deep pink color and dyed the rice quite nicely. It was also very tasty, though it would have been better with chicken thighs instead of breasts and it probably wouldn't have hurt to lightly flour the chicken pieces before frying them.

We also had some Moroccan carrot salad based on the recipe in CPV but using standard carrots that I cut into chunks and then steamed until they were somewhat softened, but still had some crunch.

Oh, and a green salad.