Firebird

Chicken Pomodoro pumped chock-full of Chicken Fritta, gingerly tossed with Tri Colored Vegetable Penne
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A Phoenician delicacy, the chefs prepare this dish by squeezing the juice of a habanero over the chicken fritta to give its name a stinging ring of truth. Also, they don't actually do that, and I made this whole thing up.

Pictured here is Firebird - I'm a fraud, I'm sorry.

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