I really thought this chicken would be tasty. I like pomegranate. And honey is always a nice addition to a glaze. But I really didn’t like the final flavor at all. Neither did Jay. Larry liked it, though. We all loved the farro salad. This was my first time using farro, and I think it’s one of my favorite grains. It’s flavorful and kind of chewy – a nice texture.
- Honey-Pomegranate Roasted Chicken Thighs (Cooking Light, December 2004)
- Farro Salad with Corn and Tomatoes (Cooking Live,
Foods Of the World: Global Grains)
Wine: Gamba 2003 Moratta Vineyard Zinfandel (Russian River, California). We’ve been hoarding this, but now that we have a few bottles of the latest release, we can drink it more freely. This is one of my favorite Zins, but it’s big. A big fat cherry bomb.
