I realize that my posts have become unusually short this past week. I'm just so drained after school day after day that I'm lucky to get dinner prepared, let alone photographed and written about. I apologize for the lack of enthusiasm and abrupt recipe descriptions. Just because I don't rant about how incredible a dish is, doesn't mean it isn't good- or even excellent!
Take this chicken for example: It started out as another plain piece of protein but with a few exotic spices not-so-gently rubbed over its skinless surface, transformed into a dish bursting with flavor. And it happened to be the juiciest piece of chicken I've ever tasted. Pan searing and roasting works wonders!
I haven't lost my enthusiasm for cooking. It's as alive as ever! Probably because I can't do it all the time, I want to cook even more. I never thought I'd say this, but I just don't have the time to prep a gourmet dinner AND study for an exam. As you might have guessed from the continued frequency of my posting, more often than not, dinner wins out.
INGREDIENTS
2 chicken breast halves
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. black pepper
1/8 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. olive oil
DIRECTIONS
1. Preheat oven to 450 F.
2. Stir together spices and salt and rub evenly all over the chicken breasts.
3. Heat olive oil in a heavy ovenproof skillet over medium heat (until hot but not smoking). Brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, until just cooked through, about 12-18 minutes.
(Adapted from Gourmet)
Serves 2.
No comments:
Post a Comment