(Preface: They’re filming a movie in the hills behind my house. The alias for the project is Pineapple. And every 5 minutes there’s a joltingly loud explosion followed by deafining helicopters. That being said, I would like to one day pay top peso to go see this movie. It even sounds excellent.)

Wellity, wellity, wellity. This seems to be the little feature that could, don’t it.

Last night my good Anthro buddies, Tracy, Erica Jean and Lupe (also soon-to-be Guatemala travel buddies!) came over for some 303 studying, some laughs and most of all cranberry orange chicken!

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Not too much to say on this one, gang. It was a pretty easy dish. Not too much work, just mostly waiting.

What you’ve got there are caramelized onions, minced garlic, crasins and some orange juice for the sauce. You let the chicken sit in that for about 20-25 minutes and it soaks up a lot of the juice and flavor and when it’s done, you throw down some wild rice and let it sit for a few more minutes so all those good flavors learn to get along. And they do. Beautifully.

I’m not a huge fan of sweet tasting meats, but this really was delicious. Letting the chicken just cook in this saucy, crasiny goodness for the time that it did was truly what made the difference. The caramelized onions were perfect and adding the smallest amount of salt at the end gave it just the right little extra kick it needed.

So, that’s that for this edition. Thanks for stickin’ around.

Til next time, eat your veggies.

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