It’s been a fussy week, chez nous.
When walls are going up or coming down progress is always dramatic. But at some point all the finishing work has to get done.
This week he did the trim around the ceiling, and started work on the fireplace. A very poor extension was done on it at one point. Originally all of our fireplaces were just cut out of the walls (2 foot thick walls) so they were flush with both the floor and walls. At some point they were built out and a raised hearth added. The big one in the den is great but this one is awful. It’s not usable. We’re going to make it pretty, rendering the walls inside and out, and maybe putting in a small stove or just leave it as is and fill it with candles in winter.
Next, he finished the windows, building the frame and adding a windowsill.
Of course, he alternates that with laying the foundation for the floor.
It looks straightforward enough, but every single beam he puts down either has to be shaved or shimmed, or both, to make the floor level. The weather has turned cold again so he is not enthusiastic about spending long periods in the unheated shop. Thus, the fussy details are getting done (which makes me happy – My father built my parent’s house, before I was born. I was out of university before he finished the floor in the bathroom closet)
Now, about the Moroccan Chicken Stew I made to go with that delicious Naan last week….
Moroccan Chicken Stew
2 chicken breasts, boneless, skinless
1 large onion
1 green pepper
1 medium potato
1 medium sweet potato
2 medium carrots
1 tsp paprika
1/4 tsp cumin
1 tbs minced ginger
3 cloves garlic
1/3 cup green olives
1/3 cup almonds
1 tbs olive oil
1 cup chicken broth
2 tsp cornstarch (maizena) dissolved in 2 tbs water
Cut chicken into 2″ (4cm) pieces. Slice onion. Cut carrot and pepper into sticks. Mince garlic and ginger. Cut white and sweet potato into large chunks.
Heat oil in large saucepan over medium-high heat. Add paprika, cumin, onion, pepper, carrot and sauté until onion is tender, about 7 minutes. Add garlic, ginger, chicken and lightly brown. Add chicken stock, potatoes, cover and simmer until vegetables are done, 25 – 30 minutes. Pierce vegetables with a fork or sharp knife to check.
Dissolve cornstarch in chicken stock. Uncover, increase heat and add cornstarch, stirring until sauce is thickened. Stir in olives, almonds and serve.
Must make more Naan….