cumin chicken & fresh marinara sauce
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Bohemian Bold cooking is all about being unique and multipurpose. Making your own fresh marinara is simple and quick. There’s really nothing to it…at least the way I do it. This sauce is exceptionally versatile, too, which I always want when I prepare a sauce. I mean if it can’t double as a something else, then it’s just a one-dimensional recipe—not what Ally does in her cooking.
So, let your imagination soar with using the sauce in different applications—as a pizza sauce, on crusty Italian toast as bruschetta, add it to a soup, change the meat and serve it with a nice grilled piece of fish, shrimp, pork, veal, or a baby lamp chop, use it in a frittata or omelet, why not burritos or tacos, add some sweet baby corn to it and you have something entirely different!
Next time I might even add some olives, black or green, or maybe some capers—who knows—remember, it’s all about being Bohemian and adventurous in the kitchen! Serving Suggestion: Scoop a generous portion of the marinara in a large bistro bowl and top with a breast of chicken. Spoon a little marinara on top of the chicken. Garnish with a leaf of fresh basil or Italian parsley. Serve with some crusty hot Italian bread for sopping up the juice!
cumin chicken & fresh marinara sauce
Ingredients
Instructions
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