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Dinner Club – Baked Chicken and Asparagus

Tonight was night one of dinner club with my dearest friend. (Where we take turns choosing a new recipe and then cook it on the same night – sort of the only way we can do dinner together.)

I found a recipe that I thought looked delicious – and I was right! This dish was super easy, the chicken baked to perfection, and it was filling without being heavy. All in all a great start to dinner club.

My dear friends Jeroen and Maaike joined me for dinner club tonight. The evening began with Jeroen and Aimee showing off their dance moves.

Dinner was a success. Jeroen said to tell you that a ‘very direct Dutch guy said it was good, so it really was good.’ 🙂

Baked Chicken with Artichokes and Cinnamon
3 chicken breasts (Recipe called for 3 thighs and 3 drumsticks)
Juice of 1 lemon
1 cinnamon stick
1 teaspoon ground black pepper
1 teaspoon cumin seeds (I just used cumin – is it the same?)
1 teaspoon paprika (didn’t use this, who knows what it’s called in French.)
1 teaspoon red pepper flakes (same here)
4 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 large pinch saffron (again, didn’t use this)
1 1/2 cup artichoke hearts (I used fresh but the recipe called for frozen then thawed.)

Preheat oven to 425 F. In a large bowl combine all ingredients and mix well. (If I had it to do over again, I would have had the lemon juice ready to pour over the artichoke hearts. They started turning brown. I mean, they would have turned brown after being roasted anyway, but it kind of grossed me out.) Arrange in a baking dish and bake for 20 to 25 minutes or until chicken is done. Serve over couscous or rice. (I picked couscous and it was DEFINITELY the right choice. YUM.)

(via http://www.thekitchn.com/thekitchn/recipe-baked-chicken-with-artichokes-cinnamon-and-preserved-lemons-113014)

Looks kind of gross in the photo...hmm.

Roasted Asparagus

• 1  pound  asparagus
• 1  tablespoon  olive oil
• 1  tablespoon  balsamic vinegar
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  bottled minced garlic
• 1/4  teaspoon  freshly ground black pepper

Preheat oven to 425°.

Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.

(via http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001141967)

Thanks to Jeroen and Maaike for sharing dinner with my Anna and me! 🙂