Gritty, yellow cornmeal encrusted chicken thigh with yellow curry sauce....

 atop quinoa cooked in chicken stock and crushed jarred pimentos, then sprinkled with mediterranean herbs, garlic seasalt and a mix of green beans, tiny carrots and potatoes  pan-cooked in avocado/toasted sesame oil, with dill, chopped basil and ground orange and purple peppers.....


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