Friday: Chicken and vegetables

I had a craving for something Spanish-like (Spanishish?) and landed at this improv.

Brown a couple chicken leg quarters (cut in half) well in olive oil, set aside. Add chopped garlic, diced carrot, a bit of finely diced celery, and leeks and cook for a while until the leeks soften. Add diced celery root, bell peppers (green and red), and some hot pepper (dried, from last year's crop) and cook a few more minutes. Add paprikas (sweet and hot), a bay leaf, ground cumin, ground coriander, chicken bouillon, and orange juice and bring to a simmer. Simmer for 30-40 minutes, until the chicken is ready to eat.

Cut an old (but not dried out) baguette into 1-2cm dice. Saute in olive oil until nicely browned, set aside. Toast some almond slivers in the same pan until they are lightly browned, set aside.

Serve by putting some bread cubes on a plate, put the chicken beside the bread, top both with vegetables and sauce, then top with almonds and some fresh parsley.

There were some nice radish greens in Thursday's biokiste, so I sauteed those quickly and we ate them on the side.

Of course we had a green salad as well.