4000 words, Peaks of Grace feels about a quarter done, maybe a touch more. Walked 2 miles.
Recipe: This would also work well with pork chops, in which case I’d add the spices to the fruit instead of the meat, then combine everything. I’d also skip the sauté step and use a touch more wine, in order to keep the meat moist.
- three chicken breasts chopped into bite-sized pieces.
- one half cup fresh sweet cherries, pitted and quartered (or more to taste)
- one half cup total dried fruit (apricots cut into pieces and cranberries)
- about one half to two-thirds cup red wine, NOT a burgundy or other heavy red.
- 1 teaspoon powdered ginger (or more to taste)
- 1 teaspoon ground coriander (or more to taste)
- a pinch of dried lemon zest
- Olive oil (if using chicken)
Saute the chicken until no longer pink outside. Meanwhile, soak the fruit in the wine. When the chicken is white, add the ginger, coriander, and lemon zest. Cook for a minute or two, then add the fruit and enough water to cover the chicken half-way. Bring to a boil, then reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally and adding a little water if needed. Remove chicken and larger fruit chunks from juice and keep warm. Raise heat to medium high and cook sauce until it is reduced in volume 2/3, or to a thick sauce. Serve chicken with the sauce. Serves three generously with a fresh vegetable, rice or pasta, or salad.
I probably used closer to two teaspoons ginger, and I’d add more next time, because the wine is rather sweet. For a drier wine, I’d go lighter on the ginger. I also like spicy food.