Perhaps the Earth has been spinning faster than usual lately because I’ve been feeling constantly short on time. Although having too much on my plate can wreak havoc with my deadlines, there’s an even more serious casualty of this time crunch — dinner. So much for those chicken legs I was hoping to marinate for dinner tonight.
No worries, right? At least half the shelves in any given bookstore are taken up by cookbooks dedicated to creating the 30-minute (or less) meal. So, the fact that I can’t soak these legs in some flavourful liquid or other shouldn’t be a problem. Eschewing barbecue sauce — because, I have to admit, I’m not at all a fan — I have the perfect foil for these bare-looking legs — think: spreads, dips, salsas.
Sounds a little spicy, doesn’t it? Well, perhaps it is. In any case, below are a couple of my favourite accompaniments. Give the chicken legs a sprinkling of salt and pepper, grill and dress them with a little bit of flavour.
Great as a spread for bread or a dip for vegetables and chips.
Makes 1 cup
6.5 oz marinated artichokes
1/4 cup black ripe olives, sliced
1/4 cup oil-packed, sun-dried tomatoes, drained
1/2 cup parsley, chopped
1 tsp lemon peel, grated
Combine all ingredients in a food processor. Blend until smooth.
Makes 1/2 cup
2 cups fresh basil leaves
1/2 cup parsley
1/2 cup chives, chopped
1/4 cup olive oil
2 Tbsp lemon juice
4 tsp drained capers
1 tsp anchovy paste
1/2 tsp garlic, chopped
Combine all ingredients in a food processor and blend until smooth.