25 (Sat) February 2017
Fresh Herbed Grilled Baby Chicken
with sautéed spinach, roasted red pepper, buttered rice
aboard Turkish Airlines – TK 1920
-Geneva to Istanbul-
Mission to HQ, Day 6 (see previously 8.049 Veal Marsala).
On my way back home. Was in Geneva to attend a Scoping Meeting on the Ethics of Vector-Borne Diseases – Thu to Fri.
When the menu said “baby chicken,” I thought maybe it meant a whole baby chicken. (Otherwise, I would’ve gone for the Grilled Swordfish Brochette with chateau potatoes and Tuscany vegetables.) Alas, just tenderloin strips. Still, the cooking technique – deep-fried(?)/roasted(?) – imparted a nice crispy crust, while maintaining a succulent interior, making them perhaps the best chicken dish, even if mundane, that I’ve had in flight.
As always, I am grateful for and respectful of the opportunity to travel internationally, whether for fun or for work, especially via business class (see BEST IN FLIGHT), including airport lounge access (see in BEST IN LOUNGE).