May 1, 2008 by kmorganmoss
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Posted in Grits & More, Suppertime, The Southern Table | Tagged Baked Chicken with Herbs, Carolina Rice, Coconut Rice, Cooking, Edna Lewis, Fattening Food, Picnic, recipe, Scott Peacock | 9 Comments
Your husband turned down that chicken in favor of leftovers?
I don’t believe it. I just had a proper, filling dinner, and those photos are still making me hungry.
butter. mmm. it’s amazing how much a little butter (or a lot…) can improve the flavor of pretty much anything. i think this is a spectacular meal–keep up the good work! 🙂
Adele- Yes it is hard to believe, especially if you saw his leftovers! An enigma it is. Glad it made you hungry that must mean my images are getting clearer!!!
Grace- Thanks for the words of encouragement, I am getting the hang of this Southern cooking thing and having a blast. Feeling at home I must say.
You are a great cook! And a good juggler too – I’m so impressed by how you manage to take pictures along the way – I usually have a beginning and and end, but no middle shots! btw, fresh arugula and asparagus at our farmers market!
I am so thrilled to find this current posting! I love Scott Peacock and Edna Lewis’ book and have a copy at home in Atlanta. I am now at our house on St. Simons Island where I love to cook southern food. I grew up a Yankee too so it’s a real exploration to venture into southern cuisine. I bought some butter beans at a fresh veggie stand yesterday on the island and set out to complete the meal with some appropriate companions. So I thought immediately of Scott’s Country Captain and found that recipe in my NYT cookbook. Your Coconut Carolina Rice should be a delicious complement so I am going to give it a try. We are having cocktails down the road so I need a menu I can prep this afternoon. All I need now is an easy dessert with a southern flair and I am all set.
Thanks for sharing.
I just gave a crash course to our friend visiting from Argentina about Carolina Gold rice and made her rice with okra and tomatoes but I wish I had seen your post before. Sounds delicious! The best coconut rice I made was a recipe from Cooking Light with butternut squash and black bean also in it. I could have eaten the entire dish by myself! The chicken looks fabulous!
That looks fabulous. I really must give it a go.
This chicken stands out from the other baked/fried ones because you made your own bread crumbs (something I’ve started doing of late).
The fresh tarragon in the mixture sounds wonderful!
This chicken is mouth watering! i’m going to make this!