We grilled the chicken first. Just as it was almost done, we shaped the bread. When the chicken was done and resting in the kitchen, we brought the shaped bread dough out to cook. I have to say that I was a little nervous about putting the pieces of dough directly on the grill. I thought they might fall through. But I was wrong to worry. They lay quite flat until they puffed up beautifully as they cooked. Each piece of bread had lovely grill marks on the bottom.
The spinach was perfect. Emerald green and creamy. T made a
butter sauce (cumin, onions, garlic, cream, tomato paste…) for the chicken. The mahogany brown of the chicken looked wonderful against the coral coloured sauce.
One of the cayenne chili plants is finally fruiting and I cut one nice long green chili off for T to munch on with dinner. He gasped at its heat (and it takes a lot to make him gasp – he can eat habaneros without tearing….) And so we dipped our stunning bread alternately into sauce or spinach and ate chicken and drank crisp dark beer and felt generally pleased with ourselves. Sometimes I love summer nights.