It’s not cooking yet, but…
Spicy chicken with steamed vegetables over rice. And Bailey’s Irish Cream for desert. The three American teachers are getting together for friendly meal and a few drinks.
It’s not Mom’s amazing stuffing, but… it’s a good meal with good people. I think that’s what counts.
 Spicy Chicken (all measurements are just wild guesses)
- 4 chicken breasts, cubed
- 2 tsp ground ginger
- 1 tsp ground fennugreek seed
- 2 tsp sweet basil
- 1 tsp ground rosemary
- 1 tsp sage
- 8 chilis, chopped
- 3 tsp lime juice
- 3 whole tangerines
- 1 head broccoli
- 1 red pepper
- 5 cloves garlic
- 1 whole onion
- 3 cups rice
Slather the chicken in sesame oil, add ginger, fennugreek, basil, sage, rosemary, chilis, and lime juice. Let sit for a while.
Cook the rice.
Dice all the veggies, garlic, etc.
Put the chicken in a wok on high to sear the chicken, then reduce heat. Add the veggies. Squeeze the juice of the tangerines into the wok. Let simmer, stirring randomly. Cover and let simmer for a while longer, stirring whenever you feel like it.
Serve the chicken over the rice.
Make sure to save the leftovers–those chilis really get the whole thing spicy after a couple days in the fridge.