Day is Done, Gone the Sun.. Part I

…For my meat chickens.  Tonight, we pack ’em up and down the road they go.  They are called Freedom Rangers.  Sounds like a motorcycle cult, don’t you think?  They have grown to be beautiful birds.  The roosters are now crowing their little heads off and wreaking havoc on the hens already.  The hens scream bloody murder when they are chomped on  the neck by some mean ol’ beak.  There are clearly too many roosters out there.

We will take their food away tonight at beddy bye time.  And in the dark of night around 4:30 we will sneak in there while they are sleeping and load them in cages and take them about 2 hours  from here to those mean ol’  chicken people.  They will be ready to be picked up by 3 in the afternoon.

It will be a little odd to take my first bite out of something we raised.  This is our first time doing this.  I am confident that the results will be satisfactory.  I will let you know next post!  Wont that be something?  Animal today. Culinary review tomorrow.

Speaking of culinary review, we had a delish dish this weekend that included (shhhh)…. chicken. ( I dont want them to hear me)   I  WILL  be making this again.   Please enjoy.

Brazilian Chicken with Coconut Milk. (again, I forgot to shoot photo.  I cant remember to do that.  I will try harder.)

When I say coconut milk, I mean the real kind in a can.  Thick and yummy.  Not the processed junk that you can drink.

So simple and totally health right.  Serve over rice or pasta.

1 t. ground cumin

1 t. ground cayenne

1 t. ground turmeric

1 t. ground coriander

salt and pepper to taste

4 skinless chicken breast.  You can use any chicken part you want.  I used 6 skinless boneless thighs.

2 T. olive oil

1 onion, chopped

1 T. Minced ginger

2 jalapeno peppers, seeded and chopped

2 garlic cloves minced

3 tomatoes chopped and seeded

1 can of coconut milk

1 bunch chopped parsley

Mix all spices in a bowl and dip meat in spice covering both sides.  Cook chicken in oil in skillet until done.  About 10 minutes on each side.

Remove chicken from pan and add into pan  onion, ginger, peppers, and garlic.  Cook until tender.

Mix in the tomatoes and continue to cook 5-8 minutes.  Stir in the coconut milk.  Mix thoroughly.  Serve over chicken.  Garnish with lovely parsley.

Beautifully spicy!

Since I try to properly combine food for easier digestion, I served this dish without pasta or rice.  Mixing the starch (rice, pasta) and protein ( chicken) is not good.  So, I served it with another veggie on the side.  For leftovers, I took the sauce left over and served it with green beans over rice. 

Wont you check back next time for Part 2 –  The Field Trip to the Amish Farm.

Have yerself a super day.

God bless,

Karen