HUNGRY GERALD

BSK found an unusual chicken dinner dish in The New York Times: “One-Pan Paprika Chicken With Lentils, Squash and Daqua”. (What is “Daqua”? It’s a mix of vinegar, cumin, salt, pepper and water.  Much used in Egyptian cooking).  BSK mixed chicken thighs with slices of squash, paprika (much) and salt. Set this aside and sauteed sliced onion, minced garlic in olive oil dusted with paprika and salt. Stirred in lentils with chicken stock after onions and garlic softened  (10 minutes cooking time but don’t let the garlic burn). Poured mix into pyrex baking dish and topped it with the chicken and squash slices. Roasted for 20 minutes. Then baked in a 350 degree oven for an additional 40 minutes (chicken will turn golden brown and squash will soften). BSK mixed sour cream with chopped dill and parsley, removed the chicken/squash dish from the oven and topped it with the sour cream mix and a splash of daqua. Added harissa (and nduja for HG) at the table. Fabulous eating. Drank Beaujolais Nouveau. Very happy that BSK made a double header amount of this dish. We’ll have it again tonight. Hooray!!