Most of this will make sense only to me.
Not bad. A bit too spicy, but that was my bad - I've actually done a version of the chicken before, and I'd made a note regarding the amount of cayenne pepper, and today I ignored the note. But it was good, I just need to tone down the cayenne. I particularly liked how deeper in the chicken, further from the surface where I'd rubbed the spices, I could really taste the lemon juice. Mmmm. And I didn't end up basting, and the white meat was still nice and moist. Yum yum, dear God, pass the fire extinguisher.
The potatoes were awesome. Salt, pepper, olive oil. Red skin, even, which means NO PEELING, hurrah hurrah.
The spinach was...all right. A bit too much orange flavor, but I think I know how to fix that. (Instead of soaking the raisins in OJ before cooking, I'm going to soak them in water, and then drain before adding. And I think I'll skip pre-cooking the spinach, because otherwise it ends up all clumpy, and it can cook with the seasonings, and that'll provide the extra liquid. I'll still have orange flavor from the zest, and maybe stand a shot at tasting everything else. I think this will work.) I also need to remember that spinach cooks down A LOT. I had a whole bunch of spinach, and I think I had enough for only two servings in the end.
Anyway, I took pics, and now I have to go put everything away before I fall over from exhaustion, so I'll write up the recipes tomorrow.
Sooooooo....anyone have any ideas for what to do with a slightly too spicy chicken?