Just a tumbleweed in a field. Or pasture. Or long, windy road outside Jackson. Blown and bobbled all around. Sometimes stillness seeps in. Then…tornado. Or…a stiff breeze. Maybe I need a stiff drink. Either way, I can’t find the course.
On this path with no road map and zero sense of direction.
1 of 8 billion. What is special is not specialized. What is unique is not alone. What is unmatched has no mate in this sea that boasts of so many possible, probable, prosperous fish. What is advantageously differing, wavers in the notion of what. What if? What is? What about? Play on player.
Finding a place safe enough to hone good intention and inspiration and innovation. Praise of intricacies finite and missable by most.
Odd duck. Silly goose. Sorry chicken. You must be miserable. All alone.
You must have missed it. The immeasurable content of being disliked. Too obscure to factor. To fanatical to appreciate anything less.
Not belonging is just the beginning.
Boasting beings. Betterment at the sake of other souls.
Smash the walls. Brace for squalls. Burn the boats.
Alone at sea and the captain of your own destiny.
Sorry chicken.
Feeds 4; Takes 30-35 min
Ingredients/Method for Sweet Citrus Dressing
- Juice of half lemon
- Juice of half lime
- 1 1/2 tbsp agave
- 1/3 cup good olive oil
- 2 tbsp mayonnaise
- 1/2 tsp black pepper
- 2 tsp dijon mustard
- Pinch of salt
Combine citrus, agave and olive oil and mix well. Add dijon and mayonnaise and mix constantly until mixture emulsifies. Add pepper and taste to season with salt. Set in fridge.
Ingredients for Chicken Bowl with Poblano Rice
- 1 1/2 cups basmati
- 4 chicken breasts, cut in cubes
- 2 tbsp za’atar
- 2 tsp garlic powder
- 1 tbsp agave
- 2 avocados, sliced
- ~ 10-12 cherry tomatoes, sliced
- Half of a jalapeño, sliced
- 3 scallions, diced
- Handful parsley leaves, minced
- 1 poblano pepper, diced
- 3-4 cups chicken stock
- 2-3 tbsp canola oil
- Salt, Olive oil
- Lime wedges to garnish
Method
Toast the rice in a sauce pot with 2 tbsp olive oil and a pinch of salt ~ 2-3 min. Add in 3 cups of stock and bring to a boil. Reserve the extra cup in case you need it.
Turn down the heat to low and add in poblanos. Allow rice to cook until fluffy (use a fork to fluff it occasionally).
While the rice is cooking mix the chicken in a bowl with za’atar, garlic powder and lots of salt.
Heat a large skillet with 2 tbsp canola oil. Once hot add in chicken and let the bottoms get golden. Flip occasionally until all the pieces are golden and cooked through ~ 12 min. Once done add in the tbsp of agave (gives a subtle sweetness and glaze:).
Once the rice is done add in most of the parsley and mix well.
Plate the rice in a bowl. Top with chicken, scallions, jalapeños, avocado, tomato, and dress with sweet citrus dressing. Garnish with more lime and the rest of the parsley.
Love chicken? Samsies.
- Chicken Poblano Tortilla Soup
- Grilled Chicken Salsa Tortas
- Buttermilk Fried Chicken Sliders with Blueberry Dijonnaise
- Chicken, Bacon, Artichoke Ziti
- Orange Dragon Chicken
- Chicken Milanese with Arugula Salad and Lemon Oil
