It was a hit/miss dinner.
The peas were frozen and steamed…we love peas.
40 Clove Garlic Chicken
Chicken pieces, rubbed in seasoning mix (you can find my recipe if you search “seasoning mix”)
Extra Virgin Olive Oil
3-4 Heads of garlic, peeled and smashed to release the flavor
I rubbed the chicken pieces with the seasoning mix and I browned each side in my iron skillet. Once browned, I put a smidge more extra virgin olive oil in the bottom of my roasting pan (with lid). I placed my chicken in the pan and sprinkled dried thyme over it. I poured the oil, from my skillets (I had to use 2) over the chicken. Covered and let it cook at 350 for 1 1/2 hrs. It was delicious. The garlic was sweet and nutty flavored..chicken was perfect. I was impressed.
I was not so impressed with this. I must have done something wrong
I rinsed 2 cups of quinoa well. Next, I put 4 c. water in my rice cooker and added the quinoa. I turned it on and let it do its things. In the same skillet I browned the chicken in (simply because it had enough leftover oil bits to use), I sauteed green pepper, onion and fresh mushrooms. I added some seasoning to that, but not much. When the quinoa was done (it was a sticky mess), I spooned it into my skillet and added some basil and oregano. I served it as a base (with a dash of parmesan), for the chicken.
My kids liked it, Big Daddy didn’t like the quinoa by itself, but liked it with the chicken and garlic on top. If it wasn’t so sticky……we’ll see how I can tweak that.
All in all, it was a hit/miss dinner.