In today’s crockpot: chicken thighs, onions, carrots and potatoes. steaming in a shallow brine of white wine and Sprite. I’ll serve the meat under some homemade tzatziki sauce (yogurt, radishes, cucumbers and peppers), and serve the veggies on the side.
I couldn’t find couscous in my neighborhood, so I’m making pastini instead. What’s the difference between pastini and couscous, you ask? Pastini is shaped like tiny stars. That’s all.
Meanwhile, here goes the tzatziki sauce: all those diced veggies mentioned above plus parsley, garlic powder, onion powder (I could have used diced onion, but I only had two, and I prefer my onion cooking in butter to raw in yogurt), lime juice, salt, pepper.
For the pastini: that aforementioned onion sauteed in butter + olive oil. Add the crockpot’s radishes and carrots, plus water, barley, golden raisins, pineapple slices, and the pastini itself. Keep stirring. I also added half a chicken bouillon cube, with the other half joining its brethren in the crock pot.
Meanwhile, the chicken’s been cooking all day, so I take out the pieces I want, along with the potato, carrot, onion, and put them in the oven in a Pyrex at 375 for 20 minutes. Hopefully this will give them all a nice, crispy, crackly outer roasting. I doubt they’ll dry out, but I spoon some broth over them so it has only one way to go on its way out of the pyrex, and that’s back through the food. Steaming it from the bottom, roasting it from the top. Your Pyrex can take indirect heat from the oven (don’t ever put it on the stove!) so it’s like a little chimney.
I may just eat the chicken here and now, and put the tzatziki on the leftovers tomorrow. I’ll definitely mix some of that sauce in with my pastini now though.
(Actually, upon consumption, this chicken needs no sauce. I’ll save it for the inevitable gyro.)