• 1 Chicken
• thyme
• basil
• lemon
• 2 parsnips
• 3 yams
• 1 large beet
• 8 carrots
• 2 boxes o’ rice a-roni
• 8 cloves garlic

Start the box o’ rice a-roni cooking according to instructions and throw away the spice packet. Spice it yourself with thyme and basil and lots of garlic. Dice a cup or so of carrots and throw in. Stuff the chicken with the prepared rice and rub thyme and lemon between the skin and the flesh.

Slice the yams, beet, parsnips and remaining carrots and create a bed for the chicken in a roasting dish.  Pile the rest up around the chicken.  Bake the entire covered dish for one hour.

• 2 lbs chicken breasts, cut in large pieces
• 1 Mango, diced
• 1/2 White Onion, diced
• 1 huge garlic clove, diced
• red pepper flakes
• Kansas City Style BBQ sauce
• Red Ale
• buns

Poach and fork-pull chicken. When chicken is nearly done, begin to saute the garlic and onion. Add mango and red pepper flakes. When ready, add a bunch of BBQ sauce and a bottle of beer. Bring to a boil and add chicken, simmering until thickened. Serve on buns, with more beer on the side.

This is infinitely better than the curry chicken salads you can buy premade at the grocery store, all filled with mayonnaise and dried cranberries that don’t quite work. Make this instead.

• 3 chicken breasts
• 6 small potatoes
• one large shallot
• garlic clove
• golden raisins
• butter
• half & half
• yogurt (fage 0%)
• madras curry powder (world spice)

poach and fork-pull chicken breasts. mix in very light coating of curry power. let cool
cut and boil potatoes. let cool

saute the minced garlic and sliced shallot in some butter. add about 1/2 cup of half and half and a handful of golden raisins and curry powder to taste.
let cook until milk thickens and is almost dry
add at least a cup of yogurt, until sauce is creamy once again
add chicken and more yogurt
add potatoes and serve.