Here’s what this past week looked like: My Everyday Life Week 19
It’s been a while since I’ve seen a pretty sky. I caught this on the way to my car this week.
New art for my kitchen!
Lil’ photoshoot at my house this week.
Cooper pointed out this car to me.
My sister-in-law makes a great salad. I like the addition of olives! My Mom would be so happy that we are cooking in her kitchen together… giving new life to her green salad.
As much as I want to get on board with meal planning, I just never know what some of our weeknights will bring us. An unexpected baseball victory celebrated with the team at a pizza parlor can get in the way of intended dinner plans. Someone’s late lunch can really throw off dinner plans too!
This Spicy Chicken with Chickpeas recipe is one of those dinners where it’s OK if you don’t make it the night you wanted to. What’s the worst that could happen? The marinade will make the flavors develop overnight and your dinner plans the next night are still GO.
That means it’s also really great for meal prep purposes!
The leftovers can become something new the next day. You can make a salad out of it, serve with toasted pita and Greek yogurt. Mix in some couscous to make it extra hearty.
Welcome to the rotation, Spiced Chicken Chickpea dish! You kinda remind me a little of the Curry Chicken with Coconut Rice I was obsessed with so many years ago.
Let’s gather our ingredients.
Make the marinade.
Toss the chicken, tomatoes and chickpeas in the marinade. Let sit for at least an hour – up to a day.
Dump! Roast!
MMMM
Those bursting tomatoes!
That juice!
A very healthy dinner to get excited about!
I can’t wait for leftovers tomorrow!
Spicy Chicken with Chickpeas
serves 4-6
recipe slightly adapted from Mad Hungry Cravings
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, smashed and peeled
- 1/2 cup chopped cilantro (or parsley) leaves, plus more for garnish
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1- 3lb. chicken, cut into serving pieces
- 2- 15 oz. cans chickpeas, drained
- 2 pints cherry or grape tomatoes
Mix together the oil, garlic, cilantro, paprika, cumin, red pepper flakes, salt, and pepper in a bowl. Transfer the marinade to a zip-top bag or a large container and add the chicken, chickpeas, and tomatoes, making sure that everything is evenly coated. Marinate in the fridge for a few hours, all day, or overnight.
When ready to cook, preheat the oven to 450F. Place the chicken and other ingredients, including any marinade into a large roasting pan. Roast until chicken is cooked through and browned and the tomatoes have burst and are caramelized, about 30-35 minutes. Garnish with fresh chopped cilantro (or parsley).
Happy Monday, friends!
This weekend we had baseball, a pool party and a family dinner with my Dad and bro in the city. Quite a bit of extroverting! So nice to have a break from house chores and hanging out with friends. I’m headed to Santa Fe in a few weeks to teach a photography workshop. As a Mom, it’s quite a lot to think about- leaving for almost a week. I am hoping to get enough done in advance that I don’t have to worry much while I’m gone. That means I’m making a ton of lists and managing my expectations. I am focusing on trying to control what I can and roll with the punches.
Let’s get down to business. Let’s check in with a list. Here are my Intentions for the week.
Here’s what this past week looked like: My Everyday Life Week 18
Turns out the chocolate croissants from Trader Joe’s are great. Even though they are pain au chocolat.
This week I took some strawberry jam and made fruit roll-ups in my dehydrator.
Self portrait in an alley.
I’ve entered Fairfax.
REMEMBER THAT.
My very talented/creative friend Sabrina Ward Harrison announced her new e-course that will help you make the book you most want to find! It’s called LIBERATE! I’m hoping it helps me liberate that book(s) I have in me.
There’s ONE spot left in my Food Styling + Food Photography workshop this month in Santa Fe!
Come get yourself a FOOD Journal or a MAKE MAGIC sticker here!
Goodbye, April. You were a breath of fresh air.
Thank you.
I enjoyed the days without rain. It made me appreciate our garden and how it has changed in a matter of days.
Tonight I had an interesting trip down memory lane reading past posts:
Where does the time go? Some of this feels still close and some of it feels so far away.
I will always look at any content on my blog like this since my Mom died:
Anything before November of 2017 was read by Mom.
Anything after, not.
I think about that every time I sit down at the computer typing up my reflection of the month.
Maybe one day my child will read this and see what happened during these years of his childhood?
And if that’s the case, HI, COOPER. I hope you send me funny cat memes when we’re both OLDER!
I hope that the autobill on my credit card didn’t get messed up after my death and you can still read this.
I trust in whatever is supposed to happen, will.
Here’s my APRIL spread in my Currently Workbook!
I worked on this while I was on vacation in Pacific Grove with my family for Easter.
You can read all about my creative project this year–> CURRENTLY WORKBOOK
