Chicken And A Side
Posted by David | Filed under blog
My adventure with this dish began when I checked over the ingredient list and noticed I needed some tahini paste. “That sounds vaguely familiar” I said to myself and no one else in particular. Perhaps I had seen it before in a beautiful dream, because I sure hadn’t seen it in any of my local grocery taverns before. Finally at the fourth store I tried (Whole Foods, of course) I found some in exactly the place you would expect to find something used in middle-eastern and mediterranean food: by the peanut butter. Unfortunately, this is also where my adventure ended, as the rest of the ingredients were completely common.
“Roast Chicken and Asparagus with Tahini Sauce” (p. 395) is the kind of recipe that helps redefine quick and good for me. It’s completely painless to prepare, tastes satisfying and fresh, and doesn’t even use a whole lot of utensils. The tahini paste makes a very nice, unique sauce/gravy for both the chicken and the asparagus; it does have a mild taste, so don’t expect fireworks in your mouth.
Although having to find tahini paste was a slight chore (and more just a time suck), I couldn’t have been more pleased with the results of this meal. Quickly roasted chicken? Tasty. Roasted asparagus? Love it. A nice and light sauce drizzled over top? Yes, please. This is a perfect after-work dinner with minimal prep and fuss.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
