Ha. Ha. ‘Jewel’…because I used ‘rainbow’ already earlier this week. Anyway…
Please excuse the shoddy photography (even more so than usual) – I was so hungry that I quickly snapped a few pictures of the bits of this meal, intending to take a nice picture of all of the components on my plate together. Buuut…that never happened. Because I pretty much swallowed it all in one bite, completely forgetting all about the camera sitting next to me.
The roast chicken was pretty standard (simple marinade of honey, balsamic vinegar, salt and pepper), with a gravy made from the onions and chicken juices. There are probably hundreds of wonderful ways to roast a chicken, so there’s not much else to say on this one. Except, perhaps, don’t take lessons on carving roasted meat from me, unless you were aiming for ‘shredded’.
We had this delicious, juicy chicken with spinach and the ‘jewel’ coleslaw. This was a mix of shredded red cabbage and carrot, with pomegranate arils, raisins and chopped green apples. I put a touch of my homemade mayonnaise on it as well – 2 eggs, 1/2 cup of extra virgin olive oil, juice of half a lemon and a dash of salt. I probably put a bit too much lemon juice in (in an attempt to make sure the eggs were properly treated), and it turned out a bit runny rather than gloopy. But that ended up being okay as a dressing, rather than a dip. Next time I make this, I’ll probably make it thicker, and with a bit of garlic – that’d make a yummy dip!
I also introduced my parents to my trusty kale chips. 😀