Looks are only skin (or crust-) deep. As long as it was tasty, who cares what it looked like 
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Here is another Chicken Dish from the Cochin Jewish Community from Joan Nathan
It is very Delicious
Chicken with Cardamom, Cumin, and Cilantro
Serves 4 to 6
Seeds from 4 cardamom pods
6 cloves
6 black peppercorns
– or –
1 teaspoon ground black pepper
3 heaping tablespoons coriander seeds
12-inch Ceylon cinnamon stick
1/2 teaspoon anise seeds
1 teaspoon cumin seeds
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon salt
3 large onions, diced in large chunks
2-3 tablespoons vegetable oil
3 pounds (about 6 to 8) boneless skinless chicken thighs
3 tomatoes, roughly chopped
4-5 curry leaves, optional
2 tablespoons white vinegar
2-inch piece of fresh ginger
4-5 cloves garlic
1/2 bunch cilantro leaves (about 1 cup), chopped
1/4 bunch mint leaves (about 1/2 cup), chopped
2-3 fresh green chilies, minced
-
Heat a frying pan over medium heat. Toast the cardamom seeds, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds for about 5 to 6 minutes, stirring often, until they start to pop. Immediately remove them from the pan and grind them in a small blender or mortar and pestle with the nutmeg, turmeric and salt. Rub into the chicken and let rest in the refrigerator for a few hours
or overnight. -
In a Dutch oven, sauté the onions for a few minutes in about 2 tablespoons of oil over medium heat until golden. Add the chicken, tomatoes, curry leaves if using, 1/2 cup water and the white vinegar. Bring to a boil, reduce to a simmer and cook, covered, for about 20 minutes, or until the chicken is soft and cooked through.
-
In a food processor, blend the ginger, garlic, cilantro, mint leaves and 2 of the chilies. Taste and add more chilies if desired. Add to the chicken and simmer for another 5 minutes. Serve over rice.
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Early-ish dinner of German white gold aka local asparagus served the traditional way: with gorgeous, flavorful new Sieglinde potatoes dressed with TPSTOPB – but not too much so there’s some left for the ‘sparaguys, and Schinkenspeck that stoopeed Google would like to translate as bacon, but it ain’t – just some smoky, delicious ham 
We’re expecting a buncha friends in a bit to watch the insanity that is the European Song Contest 2024. If you know nothing about it, your loss*. It’s the epitome of international camp. It’s cheaper and carries fewer risks than an acid trip. And it’s DEF more fun to watch with a group.
The equally absurd semi-finals we accidentally tuned into on Thursday had my PIC and me hooked. We’ll be rooting for Armenia, of course – one of the few competitors who can actually sing, performs in her native language (a previous competition rule that has clearly been dropped for the sake of marketability), and who isn’t dressed like a $2 hooker 
We also really enjoyed San Marino’s loony Tim Burton meets Something act that unfortunately did not make it, and the mesmerizing performance by Estonia’s representatives – a group that did.
Ample amounts of wine & German snack standards (chips, flips, peanuts, gouda) have been bought.
May the “best” horrible song win 
*This flick did a surprisingly good job, but nothing compares to the real deal.
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After enjoying Michelin one star restaurant Kin Khao with its focus on Thai cuisine quite a lot we also wanted to try out their sister restaurant Nari https://www.narisf.com/ .Also located in a hotel, it has a much more relaxed and “sophisticated” ambience (which we enjoyed so much that we even forgot to take pictures of two of the courses) and the same level of high execution for their broad range of Thai dishes which go far beyond your standard neighborhood Thai restaurant. Perhaps the only two small complains would be their strange use of “crushed” ice in their desserts which gives them an unfavorable texture and that some of their dishes didn’t get any description when brought to the table.
Overall both restaurants from Pim Techamuanvivit are great places to explore Thai cuisine with perhaps Nari having the slightly “better package” and the chance to pick a tasting menu style format.
Amuse Bouche - Pork, apple
Duck confit croquette, curry sauce, pickled radish
Yum tawai - salad of charred asparagus, tart fruits & herbs in a curried peanut dressing with sesame seeds
Yum sum-o - Citrus salad in a fish sauce + lime dressing topped with herbs, chili and peanuts
Gaeng bumbai aubergine - crispy eggplant in spicy bumbai curry with basil & crispy shallots
Roti
Caramalized fish sauce cabbage - Wok-tossed cabbage in fish sauce & garlic
Squid & pork jowl - grilled Monterey squid in chili-lime dressing with sweet &succulent pork jowl topped with peanuts & cilantro, served with sticky rice (no picture taken)
Namtok moo - grilled pork chop, slathered in nam jim jaew sauce, topped with herbs & toasted rice, served with sticky rice & lettuce to wrap (no picture taken)
Prik king gai - Crispy chicken stir-fried in a sweet & spicy curry paste with polenta beans, dried shrimps, makrut, salted duck egg
Wan yen - Kiwi & kumquat, tapioca pearls & jellies in salted coconut cream under crushed icd
Dreaming of lod chong - pandan parfait, salted coconut cream, ice
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Bummer that this is only on Netflix…it looks funny!
Enjoy Eurovision 2024!
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(I’ve seen Fire Saga three times. 
)
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Thank you for that link. I absolutely love you and The Spy Boys. Love your style and singing and The Boys style of playing their instruments.
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Vietnamese shortcut tacos (using prepared carnitas). Topped with pickled vegetables, jalapeno, cilantro, nuoc cham-dressed slaw, hoisin sauce, and Sriracha. I brought the same meal to my neighbor the other night with coconut ginger rice, sliced lemon loaf, and grapes.
I love a spicy bite!
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A largely improvised mushroom paté, with garlic, shallots, rosemary, and cashews. I also put out St. Andre and Cougar Gold cheeses and crackers and scali bread to accompany.
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An interesting throw-together for dinner tonight. The free lb of “Tuscan Chicken” breasts I got from my butcher yesterday (due to my total purchase being over $35) was cut up and sauteed (after sautéing a 1/2 lb of sugar snap peas in olive oil and removing from the pan).
I tossed in some convection oven-roasted baby tomatoes and all their juices, a 1/2 cup of Muir Glen roasted tomato sauce, 1/4 cup of white wine, 1/4 cup of heavy cream, 1 tsp Penzeys Italian herb seasoning, 1/2 tsp each of onion and garlic powders, and 1/4 tsp each of cracked rosemary, ground black pepper, and Aleppo pepper.
Added the sauteed sugar snap peas and cooked campagnelle pasta and warmed it all up.
Plated with a light sprinkle of grated Parm-Reg. Not too shabby.
There was wine.
And today was Finnegan’s Gotcha Day in 2017. Best assimilation into a home ever: I got him on a Thursday afternoon, released him from the 2nd BR 24 hours later because he and Alfie were curious about each other, and by Sunday afternoon, they were cuddled up in the cat bed together for an hours long nap. There was no denying Alfie’s power of love.
This is from today: Finny’s favorite nap place (well, that includes the back of the couch and on my hip at night).
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He’s so beautiful!
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Nice butcher!
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Mostly a scrounge meal tonight, of albondigas soup, bean enchiladas, salad and roasted sweet potatoes.
I made a quick dessert of Bird’s custard (a custard powder to which you add sugar and milk, then bring to a boil or microwave), topped with sweetened apples, with cinnamon and a squeeze of lemon, fried in butter.
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Thank you so much for the recipe. That sounds delicious. I bet it would make a great Rosh Hashanah dinner.
I’ve brought it to a number of Passover Dinners to good reviews.
But it is great anytime.
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My two have similar leopard-print blankies
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Funny you should say that. I googled the recipe to save and almost all of them called Passover chicken.
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We enjoyed another excellent dinner at Drew’s Bayshore Bistro in Keyport, NJ, including a crispy crackling skinned pork belly, broiled oysters, BBQ shrimp, crab cakes, mushroom cavatelli with a ramp pest sauce, escargot with Benton’s ham and gorgonzola cheese, Cajun jalapeno and garlic meatballs. It all went great with an excellent Chateauneuf Du Pape and Zinfandel.
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A perfect, windless evening for low and slow grilling. Apple-wood smoked tri-tip on the Big Green Egg. Caesar salad with garden romaine, homemade dressing (with anchovies), and warm, garlicky croutons.
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That is how I found the Recipe in the first place. 
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