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Browsing Tag

meat

Chicken satay.

Chicken satay.

 This chicken is delicious, a masterpiece of Thai kitchen.

If I may say so, thanks to a recipe I received from an American girl with Thai origins I met years ago on the web, my satay chicken is very close to the one you can taste in Thailand.

The ingredient’s list seems very long but don’t worry: the longest part of the recipe is the marinade time.

I only pity the decision to take pictures of this yellowish recipe on a blue dish: shame on me I’ve been so silly!!

Drunken chicken.

Drunken chicken.

 I’m back with the monthly recipe exchange, this time my partner is Susanna from “Lo scrigno delle bontà“.

Her blog is the biggest one I’ve been partnered with untill now, I’ve explored it far and wide and I still haven’t seen all the recipes.

With all those good dishes I had a big indecision, at first I was ready to try a beer panna cotta, then I opted for a pasta e fagioli but at the very end I gave a chance to her braised chicken.

Salt crusted chicken.

Salt crusted chicken.

I made this roasted chicken months ago and the recipe was still here waiting for me.

I know now it’s not the right moment of the year to ask you to turn on the oven but I don’t want to wait any further and to take the risk to forget this recipe that is a sunday classic here in Italy.

Chicken, after all, is great cold too, paired with a green salad. 😀

Eritrean zighinì.

Eritrean zighinì.

In this post I should tell you about my long search for berberè: in Italy nowadays you can find almost every kind of spice and exotic food but berberè seems to be fleeing.

I searched big supermarkets and small shops then I searched the web.

Of course I found it easily then I discovered shipping costs: higher than the cost of the spice.

My grandma’s lemon chicken.

My grandma's lemon chicken.

Here if you speak about lemon chicken mind goes to some cheap Chinese restaurants dishes made of pale meat and slimy sauce.

My lemon chicken is different, this is my grandma’s chicken, she gave me the recipe step by step when she still was ok and it’s the best second course you can make.

Ok, maybe my opinion is affected by all the memories I have but please try it and let me know, I really think it’s great.

I love lemon so much but strangerly I prefer it in salty preparations and not in sweets and desserts.

I’m sorry I’m really concise in this post but I’m working on a long review of a resort where we spent this long week end: I have a lot of things to write (good things as I never post comments on places I disliked, I think it’s not fair).

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My grandma's lemon chicken.
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My grandma's lemon chicken.