Tonight, a chicken breast (with skin and bones intact), was seasoned with ground spices and quickly seared over high heat to brown. Afterwards, onions, garlic, orange juice, capers, and raisins were added to the pan, then covered and everything allowed to braise gently until tender but not overcooked. The rice accompaniment provides a nice contrast in flavor definition, and the blandness of the simply-prepared squash helps balance all of the components.

Sauteed and braised chicken breast with spices, capers, onions, raisins and orange juice
Rice with green chilies and Monterey jack cheese
Steamed baby zucchini tossed in butter

Pineapple wedges

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