I tried to repeat last week‘s Blue Apron Orange-Olive Chicken recipe but H Mart didn’t have olives and I didn’t realize that the olives-in-a-jar that I saw at Ralphs is how olives are normally sold. So I put mushrooms instead. And marinated the chicken for one day instead of 10 minutes.

It doesn’t… quite taste as vibrant as the original dish. It’s alright though. The chicken felt relatively dry for something that’s been marinated for so long. Maybe it’s because it was in the freezer for a few weeks.

• chicken thighs
• oranges
• Blue Apron shawarma spice blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
• sweet peppers
• red onions
• mushroom
• cottage cheese
• sunflower seeds
• farro mixed with pan-roasted zucchini and leftover juices from previous dishes

I just wanted to add some fiber to the leftover 2 pieces of galbi jjim and rice
but instead I.. I’ve created a monster

actually back in 2010 i was making these veggie+meat mixed rice bowls.. they tasted fine.. to me. although i was using 0 spices. did i even use salt…? it just didn’t look as good

It’s funny because I made this with no master plan altogether, and because of the random ingredients order the squash came out half cooked (I forgot to put the squash, and only threw it in the pan towards the end), etc it was a disaster. But the fried chili oil came in and saved the day.

It’s going on for way too long though