So, as you know, Thomas, Norah and I were visiting Sido and Teta (grandma and grandpa) in Jordan.
It was the perfect opportunity to share one of Thomas’ favorite recipes and have my mom and dad try it.
It is one of yours Jan, the delicious Chicken and olives!
Needless to say that both my parents loved it and my mom also insisted that I share the recipe on the blog.
However, please note that I modified the recipe a bit, especially the spices, as I am not a big fan of cumin.
So I will be sharing my version of the recipe, but you can find a note at the bottom with the original ingredients.
Jan, I hope you will forgive me for making those changes!
We got back from Milos on Monday, always hard to leave. The weather this spring was mixed but we were lucky enough to have a gorgeous evening for the last night of K and L’s visit. We had dinner plans at Yialos and I wanted to make something a little extra for our aperitif.
Three issues; K and L don’t eat fish so my first instinct to take inspiration from Beth’s last post wasn’t going to work, the fridge was almost empty, and I needed to get back upstairs to write. So when I started to make lunch, I took stock of what was on hand and it was a pretty dreary and limited selection. Black olives, green olive paste (not home made this time) and pistachios plus; one medium red onion, half a cucumber, a couple of green peppers, two spring onions, half a yellow pepper and one orange pepper. There was also; fresh sheep yoghurt and hard cheese from ‘our lady’, some feta and a bit of pecorino.
I reached back to my Canadian youth and decided on veggies and dips. Back in the old days, dips were bought (dill, my fave) or made by adding onion soup mix to sour cream. Neither were an option here and besides, I’ve grown up a little since then. Artichokes and roasted potatoes (delish!) were on the lunch menu, so the oven was already on and my eureka moment came. Continue reading