I made this recipe for dinner tonight substituting sweet cocktail tomatoes for sun gold tomatoes and adding an extra clove of garlic. I wish I’d doubled the recipe. This is a definite make-again recipe. The only complaint was that I’d used too much oil (I didn’t bother measuring).
That’s the meat of one whole chicken, a carrot, and a bit of chicken stock (from whence comes the cooked chicken and carrot) turned into a delicious and wholesome paste. Yum!
Don’t worry. I won’t be baking these. They’ll be frozen and used as future meals for my infant daughter. 🙂
The presentation’s rushed and the shrimp are way too small—but at least I didn’t ruin the beef!