I was pleased with the chicken and broccoli over rice. Boneless, skinless chicken thighs, sliced thinly across the grain and marinaded in Gewürztraminer, brown sugar, cayenne pepper, cinnamon and salt. Broccoli cut into florets, blanched, then quickly fried up in avocado oil and sea salt. Long grain brown rice, washed thoroughly and dumped in the Zojirushi rice cooker (a decade and a half and counting and it’s still as awesome as ever). The chicken drained and lightly fried up in butter and avocado oil, then removed from the heat. The marinade quickly brought to a boil, then thickened with beurre manié (well, a variation: I make mine with corn starch). The chicken stirred back into the sauce, and served over the broccoli over the rice.