Pumpkin-Ginger Curried Chicken

Hello all,

As I write this, Rose is out delivering to you all in the blustery November rain. She’s driving our snazzy new market truck now, so all is good.

This weeks poultry pack contains:

1) George’s Pumpkin-Ginger Curried Chicken

One of my all time favorites! I have marinated juicy, tender chunks of chicken breast in a sauce of roasted pumpkin, fresh ginger, yellow onion, fresh garlic, fresh turmeric, fresh cilantro, cider vinegar, sea salt and black pepper. The cooking instructions are very simple and quick:

Empty the contents into a heavy saucepan. Swish out the jar with a bit of water and add to the pan. Simmer gently for about 10 minutes, stirring frequently.

Serve over a bed of rice or braised greens.

2) One jar of Poultry stew

We’ve included a jar of our Alycou or Coq au Vin. A repeat, I know, but they are so good, and so easy. Simply reheat and serve!

2) One jar of Poultry stock

It’s always so handy to have this in the larder. Besides using it as a base for soups, stews, sauces or braises, I also add a quick splash of it to vegetables, such as swiss chard fried in duck fat with quartered garlic cloves. Another simple, comforting preparation is this:

1. Warm the broth gently in a saucepan. Do not season.

2) Place in a soup bowl the following:

a bit of coarse, crushed sea salt,

a quick grind of fresh black pepper corns,

a bit of slivered alliums-garlic, shallot, green onion, chives-whatever you have on hand,

and finally a small sprig or two of fresh herb. I like parsley, chervil or lovage, but whatever is on hand or to taste.

3. Ladle the hot broth over the garnish in the bowl and allow to steep for a minute or two.

4. Optional is a quick zest of lemon or a tiny grating of nutmeg. Enjoy!

Cheers!

George & Rose