Enneagram Of Eating Part 2
An Epicure and a Protector, as an Enneagram 7 and 8 Meg is an optimistic thinker, a mover and a shaker with a deeply protective nature.
Meg and I have long shared a love of travel and food which includes finding inspiration in the local markets of Chengdu, China to the bustling souks of Marrakesh. For Meg, the kitchen is a place of high energy and coupled with her knowledge of global flavors her desire to create and “think big” always delivers a delightful dining experience.
Gorgeous table settings, good food, pretty flowers, and small details make Meg’s table one to covet.
But how does she make it happen? When Meg’s children were small she pulled out her cookbooks on a Sunday and planned for the week ahead. (Read Meg’s back story here). “By prepping my daily meal kits and popping them into the slow cooker a few mornings each week, I felt successful at least on that level” Meg is the first to admit that she can be distracted and want to move onto other things, so building a simple methodology really worked for her.
Based on her Enneagram type 8 a recipe that’s prepped ahead of time is ideal. Chicken Marbella is her favorite, which allows her to be a guest at her own dinner party, rather than distracted in the kitchen. Simply pop it in the oven when guests arrive as there’s no hands-on required. Also adapted for the slow cooker and Instant Pot so you can be flexible with your prep time. Summer entertaining at its best!
For more on your Enneagram types take a look back at our previous posts this month.
Chicken Marbella
Ingredients
- 1 tbsp olive oil
- 1/4 cup red wine vinegar
- 1/2 cup pitted prunes
- 1/4 cup pitted Spanish green olives
- 1/4 cup capers with a little juice
- Coq au Vin blend
- 2 tbsp garlic 8 – 12 cloves minced
- 1/2 tsp salt
- 2-1/2 lbs bone-in skin-on chicken thighs
- 1/2 cup white wine
- 1/3 cup brown sugar
Instructions
Slow Cook
- In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine
- Transfer to the cooker and sprinkle the sugar over the top
- Cover and cook on LOW: 7-8 hrs or HIGH: 3-4 hrs.
- Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.
Pressure Cook
- In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine
- Transfer to the cooker and sprinkle the sugar over the top
- Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes.
- Turn the dial to Venting and use Quick Pressure Release.
- Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.
Oven Cook
- Preheat the oven to 350 degrees
- In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken, and white wine.
- Transfer to a shallow ovenproof dish and sprinkle the sugar over the top
- Cover the dish loosely with aluminum foil (remove halfway through cooking) and bake for 50 minutes or until the internal temperature of the chicken reaches 165°F
- Remove from oven and transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.
Stove Top / Dutch Oven
- In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine
- Transfer to the Dutch Oven and sprinkle the sugar over the top
- Replace the lid and cook on a medium heat for 45 – 50 minutes, maintaining a low bubble
- Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve
Serve with rice, or as Jane prefers a tossed green salad with walnuts and French dressing
Notes
Zen Moment
“Live in the sunshine. Swim in the sea. Drink in the wild air.” — Ralph Waldo Emerson
