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August 2, 2012
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Bright Anniversary Sauce by Windthin Bright Anniversary Sauce by Windthin
This was our meal for our 14th wedding anniversary this past Wednesday night:

Open one 11 oz can mandarin oranges with a can opener that allows you to replace the lid on the can. Pour out liquid (or use for something else), and add 4-6 garlic cloves (peeled, halved, germ removed). Add enough golden rum to just cover. Replace lid, refrigerate for 2 days.

Place oranges/garlic and their liquid into food processor, blend thoroughly on high. Take one 6 oz (dr wt) can of large pitted black olives, pour liquid into measuring cup, add olives to food processor and blend with rest on high. Pour into medium-large saucepan. Take two fair-sized plumegranates, cut into quarters or eighths, stones and stems removed, add to food processor with liquid from olives, and puree on high. Add to saucepan.

Place 1.5 lb boneless skinless chicken thighs in pan so liquid covers them. Add 1 tbsp kosher salt and set heat to 4.5 (half-notch above medium). Cook until able to cut into smaller pieces in pot with spoon and knife.

Stir and cook 5-10 minutes, then add 1/4 tsp ground sage, 1/4 ground mace, 1/2 tsp orange peel, 1 tsp ground thyme, 1.5 tsp marjoram leaf, and 3 medium-small carrots, farm grown, a bit soft, cleaned and sliced. Clean and chop one crown fresh broccoli and add in bits as it is chopped. Cook 10-15 minutes.

Meanwhile, start pasta. Fill two large saucepans a little over half-way with water. Add to each 1 tbsp kosher salt, bring to boil. My wife will be having a lasagne corte corn pasta, to which I added a dash of tamari when I put it in to boil. I am having egg noodles, to which I added soy sauce when I put them in to boil. People tend to forget to season their pasta.

While I was waiting for the water to boil, I dropped the heat under the sauce to 2 (low) and covered it, cooking for 15 minutes. Pasta was ready to put in then, so while the pasta cooked I added a couple of splashes of pomegranate wine to the sauce, stirred, covered, and cooked the sauce 10-15 more minutes.

Thicken sauce as desired and serve; I used three tbsp of coconut flour, stirred in rapidly one at a time. No extra salt was needed for mine; my wife added a bit to hers, as corn pasta doesn't absorb salt as readily. The chicken was almost completely broken down, shredded like pulled pork save for a few pieces, making it especially delicious in this sauce.
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