Tonight's dinner

[gategrrl]

Dinner tonight, which got raves from Tall Boy (who rarely raves about food):

Two boneless, skinless chicken breasts lightly salted and lightly sprinkled with dried oregano and a very light sprinkling of ground coriander on both sides, then browned in a skillet with oil tempered minced garlic (for a light added taste that wouldn't overwhelm the other flavors).

Jasmine rice, and some mixed frozen veggies.

To be honest, I wasn't crazy about how the chicken turned out, but everyone else snarfed it down, and, as I said, Tall Boy kept raving about how good the chicken was. It was SO GOOD, in fact, he refused ketchup which he always uses with any meat that I cook (except taco meat).

And there you go!

Comments

[deej1957.livejournal.com]

Sounds good, although I can't eat white meat after my surgery-- it doesn't go down well for some reason. I can eat dark meat, carefully, so maybe I'll give this a try with thighs!

[gategrrl.livejournal.com]

Yeah, I don't see why this technique wouldn't work for dark meat. It should flavor the meat just as well as the breast meat. If anything, it might actually taste better because of the extra fats in the dark meat. The fats should help the oregano and the coriander baste the thighs.

And after making a test batch (to make sure you like this flavor combination), I'd bet that it would taste even better the next day, or after being in the freezer.