Today you see me as I sallied forth to cook. On-wing: pasta, cumin, black pepper, salt, and smoked paprika, some of my chicken stock frozen into cubes, garlic, lemon juice, lemon zest, onions, roasted red peppers, sour cream mixed with water, some flour and oregano, and grape tomatoes. You can't see the chicken. It was lurking in the refrigerator, in a marinade of olive oil, cider vinegar, garlic, oregano, and black pepper.
It's a good thing I didn't sneeze.
With weather uncooperative, I cooked the chicken on my stovetop grill.
My cumin sauce: I softened the onions in some olive oil, tossed in my spices, added my chicken stock, the red peppers, and then the sour cream. After it simmered for a while, I added my lemon juice. Shortly before serving, I mixed in the lemon zest.
And here it is: Chicken with cumin sauce, garnished with grape tomatoes and roasted red pepper, innocently resting on a bed of pasta until I rudely awakened it by plunging my beak into its tasty goodness.
--Don Puicxote
