I have decided to wage a personal battle with the dandelions that seem intent on taking over my lawn. They raise their pretty yellow heads only to incite my irritation. Are they saying, “Bring it on” to me?  And so I spent a whole day researching for the best tool to use. I am no gardening fan nor freak. So before this week, I did not own a single gardening tool. And now because of my lovely dandelions challenge, I got myself this tool called  Grandpa’s Weeder from Ace Hardware. And I have never been happier. Maybe I shall review that lovely gardening gadget in my next post but for the moment, I am feeling happier that I have removed a significant number of dandelions with root and all without much toiling and I am in the mood to spend some time cooking something to celebrate my temporary victory. Yes, temporary is being realistic and I will not fool myself into thinking that the problem is solved. But I will savor the taste of victory for the moment while I rest and relish the thought of preparing another feast to celebrate the next victory to come.

Ingredients:

3 garlic - blended with some water into a paste
1 tsp cumin seeds
2 tbsp olive oil
1 roma tomato
Juice of 1 lemon
salt and black pepper to taste
1/2 tsp paprika
1 tsp honey

Method:

1. In the blender, add garlic and 3 tbsp water. Blend to fine paste.
2. Add cumin seeds and salt. Coarsely blend the cumin seeds.
3. Add oil, paprika, lemon juice and tomato. And blend until the tomato is completely pureed.
4. Put 4 pieces of chicken thighs in a large bowl. Sprinkle with salt and pepper.
5. Pour the blended marinade onto the chicken.
6. Add the honey onto the marinade and stir to combine marinade, honey and chicken well.
7. Leave to marinate for 2 hrs. Turn the chicken over at least twice.



8. Heat a grill or non-stick pan. Sear the chicken on both sides until almost cooked.



9. Place it in a preheated oven at 350F. Pour the leftover marinade onto the chicken and bake for 10 - 15 minutes.



10. Serve with rice and vegetables.