For our first cooking adventure of 2019, Wendy and Rebekah made a recipe from Yotam Ottolenghi’s Simple cookbook: https://thehappyfoodie.co.uk/recipes/slow-cooked-chicken-with-a-crisp-corn-crust. It takes about 30 minutes in the oven, which seemed perfect for a cold winter day! Finally we get to use the oven and enjoy the toastiness! It also took about an hour on the stovetop (that will teach us to read recipes in advance!) so we ended up eating around 8:30pm. Luckily Wendy supplied us with plenty of crackers and delicious cheese. The custardy corn crust on top wasn’t quite as crusty as we expected, but it added a nice creaminess to the sauce.
The recipe called for 15 grams of dark chocolate. Because Rebekah has no idea what a gram is, and did not notice the fine print on the chocolate bars, she bought approximately 400 grams of dark chocolate. This will not go to waste!
As a side, Wendy made her tasty kale in coconut milk with a touch of spice.
We were joined by special guest Micah Songzan, who slept through most of the festivities.
