Blue Avacado, Ray Hickey Jr., Paschandale, Rinsethealgorithm 2009
Jeremy and I planned a music event for Port Perry's Town Hall last spring. Along with local performers including himself, Jeremy was able to bring in some amazing musicians from the Toronto area. We, as Port Perrians (Port Perriers? Port Perry-ites?), wanted to do a good job welcoming them to our neck of the woods. I deliberated over what to feed these guys. After all, aren't most musicians starving?? Talk about pressure!
Not only did our good friends Karyn and Jim Frain help with set-up, lighting, sound and clean-up, but Karyn also gave me this great recipe (served up in chafing dishes also courtesy of Karyn). It complimented the menu nicely and was the perfect answer for something quick, easy and able to serve to a crowd. Thanks again, Karyn and Jim!
Karen's Chicken and Parsley
4 boneless chicken breasts
(cut in 1" cubes) and toss with:
1 tsp. cumin
1/2 tsp. allspice
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp cayenne pepper (I went easy on this)
2 bunches curly parsley
4 T. olive oil
6 T. pine nuts - toasted
4 T lemon juice.
Saute chicken in olive oil - med high heat approx. 10 min or until
done. Add parsley until wilted and then lemon juice. Add pine nuts and toss together.
food photography courtesy of crimzonblue on flickr