This tandoori chicken was a real adventure. I was hoping that it wouldn’t be good so I wouldn’t have to make it again, but of course, it was absolutely delicious. David made so many “yum” sounds, and I ate most of the skin (naughty!). Those are two signs of deliciousness that I can’t deny. I’ll have to amend the cooking technique to be less of a smokey disaster next time. Here is what happened: I took a recipe shortcut that … Continue reading
This Moroccan-inspired chicken is tasty, beautiful, and healthy too. It’s also pretty simple to make! I made a Moroccan stew a while back, but I used regular lemons in it instead of preserved lemons, so it came out very bitter. This chicken doesn’t require any strange ingredients (although I sometimes see preserved lemons at Whole Foods’ olive bar), and it’s flavorful and succulent. Spice things up with this dish! To make this meal, preheat your oven to 400ºF. Then, pat … Continue reading
This one-pot chicken and rice meal is pretty interesting. The cooking process is somewhat similar to making a paella, but the outcomes are totally different. In both, you simmer vegetables, protein, rice, and stock together until everything is cooked. But this chicken meal is distinctly less Spanish and full of more cold-weather comfort. It’s also filled with vitamin-rich vegetables to make you feel really good and healthy. Start off by browning one chicken hindquarter (thigh and leg) per person in … Continue reading