And now for some exciting book news; I’ve started to update and announce my book tour events, I’ll be traveling around the country starting in October, and I hope I get to meet all of you so I get to thank you in person for all your support. Join me as I meet up with some wonderful authors. I will add more cities and events as things get confirmed and update you. This week, I am happy to share my Washington D.C. event at the Smithsonian Museum, where I will speak with Joe Yonan of the Washington Post about my book on October 11. There will also be small bites provided by Chef Vinod of the amazing Indique restaurant (we used to go there a lot when we lived there). Tickets are now available online at the Smithsonian. I hope to see you there!!! No reviews 1 Tbsp fresh or dried orange peel, ground 1 tsp sweet paprika 1 tsp red chilli flakes 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp freshly ground black pepper 1 whole chicken (about 4 lbs/1.8kg), cut and separated into breasts and legs (skin on) 4 firm/about 500 g yellow peaches, cut in half, stone removed and discarded 2 garlic cloves, halved 1 Tbsp olive oil 1 cup/240 ml low-sodium chicken stock or water (stock gives you a richer flavor) 2 Tbsp fresh spearmint leaves (mint will also do – this is a good recipe to try out those rarer varieties such as lemon or apple) 2 Tbsp fresh flat-leaf parsley leaves Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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