This past week I have been reading, “I Am Malala” by Malala Yousafzai, and Christina Lamb. I was intrigued by her message of education and self-sacrifice for women’s rights.
As a girl, Malala followed her father’s footsteps in fighting for equal rights in education. On Tuesday, October 9, 2012, Malala was shot by the Taliban. Before reading this book, I had very little education about the Taliban and the limitations women have in Pakistan. This book opened my eyes to the problems we have in our world. The cruelty that these people face on a daily basis is mind boggling.
Malala is a hero. As one of the youngest nominees for the Nobel Peace Prize, I believe more young girls should learn about her and look up to her as a role-model. As Americans we take education for granted, and cut vital funding each year. We must all learn from Malala and stand for the purpose of education.
“I don’t want to be thought of as the “girl who was shot by the Taliban” but the “girl who fought for education.” This is the cause to which I want to devote my life.” – Malala Yousafzai
In retrospect of all books I read, I usually create a dish to showcase the flavors in the reading. Below is my recipe for Spiced Chicken. Using eastern spices brings a warm tone to the chicken thighs. This meal can be prepared in an hour, and is very tasty.
Spiced Chicken and Rice
For the Chicken
- 1 lb Carrots, sliced diagonally
- 2 lbs Chicken Thighs
- 2 T Butter
- 2 T Vermouth*
- 2 Garlic cloves, sliced
- 1/2 Cup frozen (or fresh) Peaches, chopped
- 1 Cup sliced Onion
- 1/2 teaspoon Cinnamon
- 1 teaspoon Salt
- 1/4 teaspoon Cumin
- 1/4 teaspoon Paprika
- 1/4 teaspoon Chili powder
- 1/4 teaspoon Ginger powder
For The Rice
- 3 Cups Water
- 1 1/2 Cups Rice ( I used jasmine)
- 1/2 teaspoon Salt
- 1/2 Cup Raisins (Or any dried fruit)
- 1/4 Cup Almonds, toasted
- Preheat oven to 425′ degrees F.
- On sheet pan, mix carrots, chicken, butter, vermouth*, garlic, peaches, and onion.
- In bowl mix together spices: cinnamon, salt, cumin, paprika, chili powder, and ginger. Sprinkle over chicken mixture.
- Cook in over for 45 minutes, or until internal temperature is 165′ degrees F.
- Boil water for rice in pot.
- Add rice and salt to pot, cover and bring heat down to low. Simmer for fifteen minutes.
- Add raisins and toasted almonds and fluff.
- Serve your meal with a side of naan and a cup of chai tea.
* I used vermouth, but any flavorful cooking liquid can be substituted. i.e.: chicken broth, wine, or even water.