chicken & rice (This is good.)

Published: Thu, 10/17/24

** flagrant * shameless * squeamish * cozy **

Chicken + Rice (This is good.) / (peachy-toned close-up drawing of what could be a butt crack.)

(2 more peachy-toned close-up drawings of what could be naked body parts.)

I don't love dealing with raw meat. (Carolyn, holding up a peachy-toned, whole, raw chicken by the drumsticks, looking worried and/or grossed out, saying: oog) / But I do love chicken and rice. What else is so warm, comforting, filling, nourishing, and delicious? / Vegans: No need to answer! / This i smore or less Naz Deravian's recipe, and it delivers max wonderfulness with minimal meat handling.

With a mortar & pestle, grind a pinch of saffron and a pinch of sugar until very fine. / (hand crumbling saffron bits into mortar&pestle, alongside sugar bowl, little saffron container, and half a lemon) / Then add 2 T hot water, stir, cover, and set aside. / Dice an onion and finely chop 2 garlic cloves.

Get a grip and dry your whole chicken with paper towels, then rub it all over with the salt-pepper-turmeric mixture.

(carolyn, frowning, sprinkling salt-pepper-turmeric with one hand and rubbing it into the raw peachy-colored chicken with the other. saying: geh) / Heat an oven-safe pot big enough to hold the chicken. (If you call it a cauldron you'll feel nice and witchy.)

(big black cauldron) / Sauté onion in 3T olive oil about 8 minutes, until golden / Lower heat, add a little salt and the garlic, and cook another couple of minutes. / Add 1/2 t turmeric and cook just another 30 seconds. / Turn off the heat and spoon the onion mixture into a small bowl and set aside.

In the same pot (don't wash it) heat 1 T olive oil and brown the chicken for about 5 minutes on each side (breast side first, then back, and that's it. A chicken has 2 sides.)

(carolyn looking slightly worried, trying to turn chicken over using a giant fork and tongs, saying: eeh) / Turning it over can be a little bit stressful. Be brave.

Then! Put the onion mixture back in the pot, around (not on) the chicken, along with 2.5 cups water. / Bring to a boil, cover, and put in the oven for 50 minutes. / Take the pot out of the oven and add 1.5 c basmati rice, making sure it's all IN the liquid, not stranded on top of the chicken. / (top view of browned chicken in big pot with yellow liquid/rice all around it.

Drizzle the chicken with the saffron water and 2 T lemon juice. / Cover again and put back in the oven for 30 more minutes.

Cut the chicken up right in the pot. (If you're lucky your brave friend Karlyn will take care of this part for you.) / I promise this is worth it. Enjoy!

(12 small peachy-colored close-up drawings of what could be naked body parts or raw chicken.)

Other good stuff: I'm excited about 2 books coming out this month:

Naomi Cohn's The Braille Encyclopedia
Anna Farro Henderson's Core Samples

Both of these women are friends whose writing I admire a ton, so please smash those links, as the kids say, and see if you'd like to pick up a copy or go to a reading (maybe I'll see you there)!

Please share This is good. with others who might like it!

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3304 44th Ave. S.
Minneapolis MN 55406
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