HUNGRY GERALD

Friday night at HG/BSK’s Central Falls, RI, loft and HG/BSK had a wonderful supper dish from a Yotam Ottolenghi cookbook. It’s a one pan dish (less clean up for BSK)–paprika chicken with lentils, squash (BSK used yellow beets instead of squash) and vinegar. The ingredients included boneless/skinless chicken thighs, onions, garlic, sweet paprika and fiery paprika (Spanish Pimenton); cumin, yellow beets, olive oil, French green lentils, chicken broth, dill, chives, sour cream and Daqua. The dill and chives are mixed in a bowl of sour cream (or yogurt).  Daqua is an Egyptian condiment–a mix of cumin, garlic , vinegar, sugar, salt and a bit of water. At 450 degrees, chicken is browned and the beets, onions, lentils, etc. are softened –takes about 20 minutes–heat is turned down to 350 degrees–and the dish is cooked for an additional 40 minutes). When done, the Daqua is stirred into the dish and the baking pan is dotted with the yogurt  mix and a shower of toasted pignolia nuts  HG/BSK had generous helpings of this lush dish but left enough for lunch tomorrow with BSK’s sister , Noel M. and husband, Yossi M. They are staying at the Riva home in Riverside but lunch with HG/BSK tomorrow. HG is sure they’ll relish the chicken dish. Sunday is a birthday party dinner for Noel M. –75– at the Riva home. So glad N. & M are making a Rhody visit on their way to warm weather at son Erik’s home in Las Vegas, Nevada.