December 18, 2019 Lunch – Church Street Café Dinner –New Recipe Baked Chicken Thighs with Baked Sweet Potatoes and Steamed Broccoli

December 18, 2019 Lunch – Church Street Café   Dinner –New Recipe  Baked Chicken Thighs with Baked Sweet Potatoes and Steamed Broccoli

Today Donald Trump made history by being the third U. S. President to be impeached by the House of Representatives.

I worked this morning until 11:45..

Then Willy, Luke, and I drove to Spurline Shops near Old Town.  Willy bought several gifts and then at 1:00 we drove Willy back to work and returned to Old Town and walked to Church Street Café.  We sat in the large room with large windows facing a patio.

Luke ordered enchiladas with beans and calabacitas. I ordered vegetarian chili rellenos with beans and spinach.  The chips and salsa were so good we ate lots of them and I only ate ½ of my meal.

After lunch I took Like home and drove to the bank and then El
Super to shop.  I bought broccoli, lemons, limes, avocados, onions, guayaba paste, chorizo, chicken thighs, ginger root, corn chips, oranges,  a kombucha squash, and sweet potatoes.

I returned home a few minutes before 5:00  in time to see the business news.  This was a rare day when the Dow dropped about 30points, but my portfolio rose a bit. Wonderful.

When Suzette arrived by 6:00 we decided to bake the chicken thighs, the kombucha squash and the sweet potatoes.  We decided to create a rub for the chicken.  We mixed yogurt with red chili, grated fresh ginger, a group of Middle a Eastern spices, including sumac, za’atar, and fenugreek.

We spread it on the skin of each thigh and baked them in the oven for about an hour. When the chicken, sweet potatoes, and broccoli were ready, we opened the bottle of 2018 Saladini Pilastri Falerio made with organic grapes.  We all loved this wine. It seems to me to be one of the new natural wines produced with a lighter touch. Here are the notes from the producer:

This wine is producted from an ancient mixture of grapes from Trebbiano, Passerina and Pecorino. Its typical straw-yellow hue and delicate bouquet are due to the excellent position of the vineyards. Elegant and full-bodied, Falerio, it served at 10°C. makes an excellent accompaniment to Ascolani green olives, fish, soups, delicate sauces and white meats.

This is a great wine for the money, especially for under $10.00 at Total Wine.

We loved this meal.

After the meal we ate a few Belgium chocolates with hot teased Suzette drank cognac and I drank Calvados.

What a good meal.  We created a new Middle Eastern rub for the chicken. By putting it on the skin on top of each thigh it cooked in without drying out the chicken.  Baking the chicken rendered the fat under the skin, so that the chicken was moist, flavorful and not greasy; a hugely successful dish.


Bon Appetit