Zankou chicken garlic spread8/11/2023 ![]() ![]() ![]() All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. If you want to use white meat chicken for the recipe, use bone in skin on and roast for the same amount of time. When the timer goes off everything is ready to be eaten at the exact same time. The fun thing about this meal is the rice goes in for an hour and halfway through cooking you put in a tray of chicken and carrots. If garlic is just sort of “eh it’s ok I guess” I don’t recommend this sauce. So if you LOVE garlic, you will love this sauce. I keep a jar in my fridge at all times, but if you make it for this meal, please make sure the sauce is made at least 8 hours before you plan to use it.Ī note about the garlic sauce that just about everyone in LA is obsessed with (including Zagat). The sauce used in this meal is the Copycat Zankou Garlic Sauce that was one of the first recipes I ever posted (that is how much I love it, I couldn’t wait to make it!). Crispy chicken thighs and lemony roasted carrots make this chicken bowl an amazing meal you’ll eat for dinner and then won’t be able to wait for lunch the next day for leftovers! If I was a vegetarian this place would definitely be on my list.Zankou Chicken’s legendary Garlic Sauce is served with this Brown Rice Pilaf Bowl. Those three things alone made the trip worthwhile. I would go back for the pita bread, hummus and the garlic sauce (and maybe give the chicken one more chance). Luckily, Will and I both ate the garlic sauce so we couldn't really smell each other but we both admitted to burping up garlic for the rest of the day. It's pretty potent but it tasted so good we couldn't stop eating it. You could have put that on anything and it would make it taste wonderful. The real star, though, was the garlic sauce. The pickled vegetables had a nice crunch and flavor and the warm pita bread and hummus was also very good. It was, however, seasoned well, it just seemed that it was overcooked. It may have been old or cooked too long but I ordered the dark meat and it was pretty dry. I'm not sure if we caught them on an off day, but the chicken was very underwhelming. We ordered the quarter chicken plate which, in addition to the chicken, comes with a variety of pickled vegetables, fresh pita bread, hummus and their famous garlic sauce. have the word chicken in the name of your restaurant you gotta try the chicken (although they do serve other meats and vegetarian options as well). It boasts Mediterranean cuisine and it got pretty good reviews. On a recent trip to LA, on our way to the Getty Museum, my friend Will and I were looking for a place to eat and we stumbled upon Zankou Chicken. South American Restaurants for Families in Downtown. ![]()
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