Dan swung by the store on the way home today, and picked up cous cous, some thin sliced chicken breasts, and some asparagus - wanting to grab some ingredients that would be quick to prepare, light, and fresh.
Inspired by the cous cous, I grabbed some leftover Moroccan spice mix from when I made lamb kebabs in April, and coated the chicken with it. In a medium hot skillet, with a little olive oil, I cooked the chicken a couple minutes on each side (it was very thin).
I tossed the asparagus in some boiling water, just until it got bright green, then shocked it in some ice water. When the chicken was done, I pulled a little puck of charmoula I've been saving since March out of the freezer, put it in the hot pan and let it melt down a bit before adding the asparagus and tossing it in the sauce.
The result was really flavorful, really quick, and we both loved it. This one's gonna have to come back into rotation sometime soon.
And to sip along with it, we had a really delicious Oregon rose wine Dan picked up, called A to Z.
1 comment:
I've tasted a couple of A to Z's wines. Particularly the Riesling and Pinot Noir. Good stuff, I'll keep an eye out for the Rosé.
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