Again With The Chicken

I don't know why I've been cooking chicken so much lately - maybe it's because I stocked up so well the last time a decent sale came up. Tonight's recipe was Golden Chicken with Spicy Refried Beans from Eating Well magazine's online recipes. Any recipe that requires me to toss raw chicken into a pile of cumin and coriander has to be all right, in my books. To make matters even better, this recipe was finished in about 20 minutes - not including the time it took to chop up a little Turkish salad, which wasn't long either. Certainly, it was all done in less than half an hour.

The beans are simmered briefly in the same pan that the chicken cooks in, which adds a layer of flavour and eliminates the need to dirty another pan (always a plus). I thought they were very tasty - I had never had refried white beans before. They could have been a smidge creamier - you can see how dry they look on the plate - but they reheated beautifully. Next time, I'll add a little more water, or perhaps vermouth, and see how that turns out.

The dish turned out quite well overall - not as stupdenous as the first recipe I ever tried from EW (a braised, stuffed turkey breast with cider gravy), but a good weeknight supper dish. I was inspired enough to go get the latest issue, and have spent the day drooling over the four recipes for asparagus, within.