SUMMER’S HARVEST

It all started this morning when I harvested more eggplant and squash. What to do with it? Last week I made Annie\’s Grilled Vegetable Lasagna again so I knew that was out. Then I remembered that I had a couple of yellow bell peppers that a friend had given me. So now I have eggplant, squash and peppers that need to be used in some way. What could I cook that would be a little different?

Then the idea popped into my head. A simmered dish using some nice free range chicken legs that I had just gotten on sale, diced eggplant and squash, sliced peppers, chopped onion, garlic and tomato, all flavored with some nice Madras Curry powder and fresh thyme.

The process; salt and pepper the chicken and brown in a little olive oil on all sides. Remove the chicken, add the eggplant and squash and lightly brown. Add the onion, peppers and garlic and cook until the vegetables just begin to soften. Add the tomato, about 1 tablespoon of Madras Curry powder (more if you really like the curry flavor to dominate) and a few sprigs of fresh thyme. Add the chicken legs, pushing them down into the vegetables and simmer for 30 minutes to an hour. The meat on the legs should be easy to pierce with a fork and should come off the bone easily. When the meat was almost done I added about ¼ cup dried currants and continued simmering the mixture for about another 5 minutes. Remove the chicken from the vegetables, let cool a little, then remove the meat and chop into pieces. This dish, like all simmered dishes, will be more flavorful if you let it sit in the refrigerator, after cooking, for a day or so before you serve it.

I did eat a portion served over steamed brown rice today right after cooking it and it was tasty, but I know when I reheat it for dinner on Tuesday it will taste even better.

If you have a harvest you are wondering what to do with give this simple idea a try. You can use just about any combination of summer vegetables. I recommend using a dark meat cut of chicken or turkey if you do add meat since those cuts have more flavor and will add to the rustic taste of this stew. If you use white meat cook it separately, chop it and add it after the vegetables are cooked, otherwise the meat will tend to be dry. If you don’t want to use meat add some cubed tofu. If you don’t have your own summer harvest to deal with, pick up some fresh veggies at your Farmers’ Market. You’re sure to find a good selection there and you’ll be helping the farmers with their summer harvest.

Bon appetite!

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4 thoughts on “SUMMER’S HARVEST

    • The inspiration came from a recipe called Country Captain, so you are right on on your comment. Thanks for the compliment on the veggie photo. I just appreciate how beautiful vegetables really are and want to share that idea.

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