Iraqi Chicken over Red Rice

Iraqi Chicken over Red Rice is a savory, succulent, budget-friendly dinner worthy of company. Also known as Plau B’Jeej, this dish contains subtle layers of flavors and textures. I cooked chicken thighs with tomato paste and spices to make the broth which I then used later to cook the rice. Chicken thighs are more flavorful than breast meat and they retain their moisture. Onions (LOTS) were slowly sauteed until just short of caramelization. When I added an exotic blend of spices along with almonds and raisins I was immediately transported to the market places in Israel.

We ate the Iraqi Chicken over Red Rice for a satisfying, lovely Shabbat meal. A cup of Greek Red Lentil Soup, along with side salads of Moroccan Beets, Baba Ganoush and a watercress, Persian cucumber, tomato and olive filled out the menu. And, of course, my husband’s beautiful challah!

While I know that some people eat the same special meal every Shabbat, I have always tried to vary it. With a wonderful library of cookbooks, I’m never short of inspiration. As anyone who follows my blog knows, I especially love Middle Eastern/Mediterranean food as well as Indian. They both use lots of fresh herbs, pulses, vegetables and spices and it’s fun to mix and match cuisines. These palate pleasers also create a feast for the eyes with their colorful blends. This recipe comes from the Jewish Soul Food From Minsk to Marrakesh cookbook by Janna Gur.

Recipe

Yield: 6 servings, depending on sides. Any leftover rice can be used with other grilled, or roasted meat, chicken or fish.

Ingredients

2 to 2.5 pounds of bone-in, skin-on chicken thighs (or saddles , which includes the legs)

5 cups of water

7 ounces of tomato paste

1 slightly rounded teaspoon of ground cumin

1 slightly rounded teaspoon sweet paprika

Generous pinch of cayenne (optional, but I used)

Kosher salt

2 cups long-grain white rice (I used Basmati)

3 to 4 Tablespoons vegetable oil such as Canola

3 large yellow or white onions

1/4 teaspoon ground turmeric

1 slightly rounded teaspoon baharat spice mix (easily available online, but a recipe for making it at home will be included at the bottom)

1 cup of blanched slivered or halved almonds

1/2 cup of raisins (I used unsulphured Sultana Raisins)

Directions

Place the chicken in a medium saucepan. Mix the water with the tomato paste, cumin, paprika and cayenne. Pour the liquid mixture over the chicken. Partially cover the pot and bring to a boil. Lower the heat to a simmer and cook for one hour. Toward the end of cooking, add a 1/2 teaspoon of salt. Remove the chicken from the pot and set aside until it is cool enough to handle (about 15 minutes). There should be just about 3.5 cups of liquid remaining, which you will use in a bit to cook the rice.

While the chicken is cooking, rinse and then soak the rice in cold water, using a sieve or colander over a bowl. The rice should soak for at least 15 minutes and up to 30 minutes. Then drain the rice.

Once the chicken has cooled enough to handle, remove the skin and shred the meat off of the bone. Set the chicken meat aside.

Peel and thinly slice the three onions. Don’t get scared off by the seemingly large amount. It cooks down and is all necessary. In a 12-inch pan (preferably cast iron) heat the vegetable oil. I ended up using about 3.5 Tablespoons of oil. Add the sliced onions and saute over medium heat, only stirring occasionally for about 20 minutes+. You want the onions to become softened and just beginning to turn golden and caramelized. Season with salt to taste and add the turmeric and baharat. Mix through. All of this can be done ahead if you wish.

Twenty minutes or so before you are ready to eat, bring the tomato liquid to a boil. Add the drained rice. Cover the pot tightly and reduce the heat to a simmer. Cook for about 20 minutes, but check it after 15 since different brands of rice cook different times. You want the liquid to be absorbed and the rice to be tender. Fluff the rice with a fork, re-cover the pot and allow the rice to stand for 5 to 10 minutes.

Heat the onion mixture if you made it ahead. Add back the chicken and mix it through. Add the almonds and saute for about 5 to 6 minutes more, gently tossing the almonds through the mixture. Now add the raisins and cook for one more minute.

This can be presented on a platter with the rice on the bottom and the chicken, almond, onion, raisin mixture mounded on top. Be sure to leave some of the rice visible. You can also serve this in a similar presentation on individual plates. Top with a bit of fresh parsley or cilantro for color contrast.

Baharat Spice Mix

There is no one single recipe for Baharat. Every family and spice vendor has their own blend. The following recipe also comes from the Janna Gur cookbook and is one option for making Baharat at home. I used a commercial blend this time which I received as a gift.

1 Tablespoon ground cardamom

1 Tablespoon freshly ground balck pepper

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1.5 teaspoons ground allspice

1.5 teaspoons ground nutmeg

Combine and keep stored in an airtight container in a cool dry place.

Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake is for anyone looking for some real lemon love. Whenever I come across a recipe with “Lemon” slap dab in the beginning of the name, I have to take a look. And this recipe really layers in the lemon – first in the batter, then in the sugar syrup and finally in the light glaze. For other truly memorable and very lemony cakes, also try:

Lemon Semolina Almond Cake

Tarte Citron Mama

While I am admittedly not a mega-fan of most celebrity chefs, I decided to try this Lemon Poppy Seed Cake, an Ina Garten recipe. The problem I have with so many of these celebrity chefs is that because they have to produce so much content in this digital age, many of their recipes are simply not that special. And worse, they are not accurate. My oven is calibrated and bakes as I expect. However, while Ina’s recipe said that the cake takes 40-50 minutes to bake, mine actually took almost 75 minutes. Small differences I expect but that is pretty major, especially for novice cooks.

Other than that glaring difference, this cake was not difficult to make. But I wouldn’t attempt it unless you have an electric mixer. And I wouldn’t eat it right before a mandatory drug test!

Except for the poppy seeds and the large number of lemons, most of the ingredients should already be in your pantry. And while I always have buttermilk in my fridge, there are acceptable alternatives. You could easily swap it out with a non-Greek style whole milk yogurt. Or take any milk (dairy or non) and “sour” it with a teaspoon of distilled vinegar or lemon juice.

This Lemon Poppy Seed Cake should hold up for a week if covered or wrapped well. Just wait until the glaze has hardened before wrapping.

Recipe

Yield: 10 to 12 servings

Ingredients

1 cup buttermilk, shaken

1/3 cup poppy seeds (1.75 ounces) [I went by weight with the seeds]

Nonstick baking spray with flour, such as Baker’s Joy 

1/2 pound (2 sticks) unsalted butter, at room temperature 

2.5 cups granulated sugar, divided 

4 extra-large eggs, at room temperature 

1 teaspoon pure vanilla extract 

1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons) 

2.75 cups all-purpose flour 

1/4 cup cornstarch 

1 teaspoon kosher salt 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

3/4 cup freshly squeezed lemon juice, divided 

For the glaze:

1 cup sifted confectioners’ sugar

1.5 tablespoons freshly squeezed lemon juice 

Directions

  1. Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  2. Preheat the oven to 350 degrees F. Thoroughly spray the inside of a large Bundt pan with the baking spray and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  4. Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean. [My cake took almost 75 minutes, which is what I imagined a cake of this size and density to take.]

5. Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate or baking pan. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.

6. For the glaze, whisk the confectioners’ sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Let your inner Jackson Pollock out! Drizzle over the cake, allowing it to drip down the sides. You can garnish with some additional lemon zest or poppy seeds, if desired.

Ribollita Soup

Ribollita Soup is the ultimate comfort food

Soup is comfort food. And Ribollita Soup may just be the ultimate winter comfort soup. This savory Tuscan bean porridge checks all of the right boxes. And it is easy to tailor it to your own tastes. In deciding which recipe to follow, I looked at no fewer than 8 versions before settling on this one that appeared in Food and Wine. I made a couple of tweaks. But this humble and cost-saving soup that makes use of simple ingredients and stale bread is one of the most satisfying wintery soups I have made. And I make a LOT of soup.

This version of Ribollita Soup does take some time to cook properly, but there is nothing difficult or fussy about it. And on these cold wintery days when you are snuggled up at home with a good book and some music in the background, put up a pot of Ribollita for ultimate comfort. You won’t be disappointed. Add a glass of wine, and you raise this peasant soup to fine dining.

I used canned beans here but if you like to cook your own (as I often do) the best can be found at Rancho Gordo. I was first introduced to Rancho Gordo beans at the Culinary Institute several years ago on a trip with our son and daughter-in-law. Their heirloom beans are well-worth exploring.

My ribollita was made using chicken stock and Parmesan rinds, but you can easily veganize the soup using a vegetable stock and leaving out the cheese. Do use a simple rustic bread for this soup. It doesn’t actually have to be stale. The origins of Ribollita were to make use of everything and to waste nothing.

Recipe

Yield: About 6-8 servings

Ingredients

3/4 cup extra-virgin olive oil, plus more for serving

1 large yellow onion, finely chopped

2 large carrots, finely chopped

1 celery stalks, finely chopped

1 teaspoon kosher salt, plus more

8 garlic cloves, finely chopped

1/4 teaspoon crushed red pepper (optional)

28 ounce can OR 24 ounce box crushed tomatoes (preferably San Marzano)

1 1/2 cups unoaked white wine

8 cups chicken or vegetable stock (You could also use a mixture of water and the liquid from your cooked beans if you cooked your own)

3 stale Tuscan-style bread (rustic country loaf or boule) slices, crusts removed and bread torn into 1/2-inch pieces (about 3 1/2 ounces)

2 large bunches of kale (preferable lacinato kale, stemmed and torn into bite-sized pieces (This may seem like a lot of kale but it cooks down)

Parmesan cheese rind (optional)

About 4 cups of peeled, diced Yukon Gold potatoes

4 cups cooked cannellini beans (or other thin-skinned white beans from 2 15-ounce cans or homemade).

Freshly ground black pepper

Grated Parmesan cheese, for serving (optional)

Directions

Heat olive oil in a large, heavy pot or Dutch oven over medium-low. When oil shimmers, add onion, carrot, and celery; stir to coat with oil. Stir in salt to help draw out liquid from onions and season the foundation of the soup. Cook, stirring often and scraping bottom of pot with a flat-bottomed wooden spoon, reducing heat as necessary to maintain a gentle sizzle, until mixture is very soft and translucent, about 30 minutes. Increase heat to medium; cook, stirring often, until sofrito is caramelized, about 10 minutes.

Sofrito

Stir in the garlic and crushed red pepper, if using; cook, stirring constantly, about 1 minute. Stir in crushed tomatoes and wine, and stir, scraping up any browned bits on bottom of pot, until mixture is well combined. Increase heat to maintain a vigorous simmer (be careful of splattering tomato). Cook, stirring occasionally, until mixture is reduced to a jam-like consistency, about 20 minutes.

Add 8 cups water or stock, bread, kale, and Parmesan rind, if using; stir, scraping bottom of pan to fully incorporate sofrito into liquid. Simmer until kale is tender and bread is dissolved, about 20 minutes. Stir in potatoes, and simmer until partially tender, about 15 minutes.

Meanwhile, puree 1 cup beans with 1 cup tap water or bean cooking liquid (if not using canned). Add bean puree and remaining 3 cups beans, and simmer until beans and potatoes are completely tender but not falling apart, about 25 minutes. Season with about 1 teaspoon more salt, or to taste, and a generous amount of black pepper.

Let soup cool to room temperature if not eating immediately; cover and refrigerate. Reheat soup gently before serving, and adjust seasonings as necessary. Divide among bowls, and top each with a drizzle of olive oil and freshly grated Parmesan cheese, if desired. Serve hot. (I found the soup did not need any additional olive oil)

Lisa’s Challah Revisited

When the Good Angel Visits

I’ve decided to take another look at some of my recipes and this week it is Lisa’s Challah Revisited. It isn’t always about blogging something new, but instead, it’s reminding people just how good a recipe is. Shabbat may come every week, but it still is the most important holiday in the Jewish calendar after Yom Kippur. It is an island in time where we don’t answer the phones or watch TV. No matter how busy and hectic the week was, we always sit down as a family, to a table set with our best glasses and dishes and a lovely meal. We light the Sabbath candles, sing songs and b’rachot (blessings) and take the time to really be present for one another.

When my son was little he would help me clean up and prepare the table. Like all children, he would sometimes balk. So I told him the story about how two angels would come to our house each week – a good angel and a bad angel. If the bad angel saw us fighting and the house not ready to welcome Shabbat, he would tell the good angel that he had won control and that our family would have a bad Shabbat and following week. But if our house was in order, the table set and we were into the spirit of Shabbat, including giving tzedekah for those less fortunate then she would turn to the bad angel and say that she had won control. Our house and family would be blessed with a peaceful Shabbat and a good week. Not surprisingly, the good angel won more times than not. These are precious memories and traditions that we built and ones that our son now continues with his family.

So why am I revisiting my challah recipe if I had made it for decades? Well for a long time now I was only making my Vegan Challah. We would celebrate Shabbat with my niece’s family and since her son is deathly allergic to eggs I developed a challah recipe that everyone could enjoy. I never wanted my great-nephew and godson to miss out on anything because of his allergies. If you are vegan or have a food allergy, this is a great recipe. However, as good as that recipe is, it simply is not the same as traditional egg challah. Now that my niece has moved away and we have our first grandchild, I wanted to ensure that she would grow up with the absolute best traditional challah. Lisa’s Challah Revisited delivers. It is everything an eggy, tender, sweet challah should be.

So Why the Need for a New Recipe?

I returned to my original challah recipe that I had developed over two decades. The only problem was that it no longer worked for me. I couldn’t put my finger on the problem, but after several less than stellar attempts, I decided to go back to the drawing board and start from scratch. Thus Lisa’s Challah Revisited. My husband and I now make this every week. We recently returned from visiting our beautiful granddaughter in San Francisco and we passed on this improved version to our son, who is the challah maker in his family.

Making Challah When You Work

Clearly it is easier to bake bread when you are at home all day. But there still are ways to enjoy homemade challah even if you work outside the home. You can start it the night before and then refrigerate the dough to slow down the rising process, completing the last rising and baking after you return home. I used to prepare my dough before I left for work and then brought a sealed plastic bucket of dough with me to the office where I could punch it down as needed until I was able to leave for the day. Bread can be pretty forgiving and an extra rising will just make for a finer crumb. Of course the first time I did this my supervisor came into my office and asked if I had been drinking beer! The yeasty smell had permeated the office. After that, though, my co-workers used to like to come into my office to check out the dough and even to punch it down on occasion. So if you don’t work from home, you can still bake your own challah. Nothing gets me in the mood for Shabbat quite like the smell and taste of fresh baked challah. If you can’t do it every week (and the bread can be frozen as well so you can make a big batch) at least make it for a special Shabbat or holiday.

I believe that welcoming and observing Shabbat is the most beautiful tradition we Jews have. And in this crazy world we live in it is actually a necessity for keeping our sanity and bringing families and loved ones together. But the truth is, you don’t have to be Jewish to enjoy this bread.

Tradition

A word about tradition. When it comes to food, I am all about tradition. I understand that with the plethora of food blogs and bloggers out there, everyone is looking for the new “it” recipe to fill space and gain new followers. Over time, I have even tried many of these recipes and rarely do I find that they are an improvement. New is not necessarily better, especially when it comes to food. So you can take your stuffed challah and challah using all kinds of different grains and strange ingredients. For my money and my family, Lisa’s Challah is the one that will stand the test of time. The only tweaks that I will allow are whether to use raisins or not (my husband loves them; my son – not so much) and to add sesame or poppy seeds to the glaze or to leave it plain. Okay, I did once make my vegan challah using chocolate chips instead of raisins as a special treat for the children.

The Pupil Surpasses the Teacher

And while this recipe and method is mine, I will happily admit that the student has surpassed the teacher. My husband retired a few years ago and has taken an interest in doing some cooking. And after 35 years of preparing three meals a day, I’m very happy for him to occasionally cook a meal for us. He started helping me to bake bread when the arthritis in my hands got bad and now he has become the challah maker every week. Our son also is making his family’s challah and I couldn’t be prouder. And while I am always on hand to give advice and check the dough, I have to give credit where it is due. My husband is way better at braiding than I ever was and he creates a beautiful and consistent challah week after week.

Lisa’s Challah Revisited

I am including this recipe exactly as my husband has written it down. Since he was a complete novice at bread baking, he needed to have the recipe make sense for him. If he could learn to make THE best challah, you can too. We enjoy this bread every shabbat and all week long. Left-overs make great toast with butter and cinnamon or honey or french toast. You can also make next week’s dessert using left-over challah for the best bread pudding. This recipe makes one large loaf. It can be doubled or divided into two small loaves. If you do the latter, you will have to reduce your baking time by about 12 to 15 minutes,

Recipe

Yield: 1 large loaf

Ingredients

2.25 teaspoons active dried yeast

1/3 cup warm water (It should feel warm to your finger, but not burning)

2 teaspoons granulated sugar

½ cup warm water

2 X-tra large eggs, at room temperature

1.5 teaspoons kosher salt

¼ cup canola oil

1/8 cup honey

3+ cups flour – either all-purpose, unbleached flour or bread flour (I prefer to use bread flour, but all-purpose will work too)

1/3 cup raisins, tossed with ¼ tsp. all-purpose unbleached flour (Optional)

1/3 cup of granulated sugar

1 egg, beaten for the glaze

Directions

  1. Place yeast, 2 teaspoons of sugar and 1/3 cup warm (to the touch) water in a large bowl and mix well. Allow the yeast to proof for 8 to 10 minutes.
  2. Once the yeast is bubbly, add the remaining 1/2 cup warm water, eggs, salt, oil, honey and 1 cup of flour. Using a wooden spoon, stir the mixture for 100 strokes.
  3. Add 1 more cup of flour and the raisins and stir through.
  4. Add 1/3 cup of granulated sugar and one more cup of flour and mix using a wooden spoon or a dough scraper until there are no more visible shreds of dough. If the dough still looks wet, add another 1/4 to 1/3 cup of flour and stir or knead to incorporate. Cover the bowl with a tea towel or plastic wrap and allow it to rest for 12 minutes. (This allows the gluten to begin to form and prevents you from adding more flour than is needed, which would make for a heavier bread.)
  5. Turn the dough out onto a floured surface and knead it for about 10 minutes, adding flour by the tablespoonful only as needed to keep the dough from sticking (usually about 1/4 cup). You want to use as little as possible to produce a supple, unsticky dough. You know you have kneaded enough when you poke two holes in the dough with your fingers and it springs back quickly.
  6. Form the dough into a tight ball and place back in the bowl which has been coated with about 1 to 2 teaspoons of canola oil. Roll the dough in the oil to coat and then cover the bowl. I use a towel, but plastic wrap also works.
  7. Place the dough in a draft-free spot like the microwave and allow it to rise for about 1.5 to 2 hours. The dough will have doubled and you know it is ready when you poke two fingers into the dough and the holes remain.
  8. Punch down the dough, removing any air bubbles. Turn out onto a clean surface and pat the dough into a rectangle. Using your dough scraper or a knife, cut the dough in half lengthwise and then cut each half lengthwise in half again until you have 4 mostly equal strands. Try not to stretch the strands too much.
  9. Lay the strands lengthwise next to, but not touching one another. Place the top ends of the strands together.

Braiding the Challah

There are many videos and instructions out there on how to braid challah using 3, 4, 5 and 6 strands. Find one that works for you and go with it. My husband followed this video and so far it has consistently produced a beautiful 4-strand braid.

We now have four strands of dough. The left-most is in position 1, the next one is in position 2, the next is in position 3, and the right-most is in position 4. When we say “pick up strand 1 and move it to position 3” we mean that you should pick up the left-most strand (at position 1), move it to the right –  jumping over two strands – and then put it down.  The strands you jumped over are now in positions 1 and 2, your strand is now in position 3, and the right-most strand is in position 4.

  1. Without pulling (just lift) pick up strand 1 and move it to position 3. Then pick up strand 4 and move it to position 2. Finally, pick up strand 3 and move it to position 2. Keep repeating this pattern until you come to the bottom.
  2. If it starts to narrow too much, simply fold the dough underneath.
  3. Press the bottom strands together. Press the top strands together. Carefully move the braid (using the dough scraper to help) onto a baking sheet covered with parchment or a silicon mat. Spray lightly with cooking spray, cover with a tented piece of waxed paper and allow to rise for 45 minutes to 1 hour.
  4. While the bread is rising, heat your oven to 350 degrees F. Beat the remaining egg.
  5. When the dough has risen, paint it several times with the egg mixture. If you are adding sesame or poppy seeds, sprinkle them across the painted dough. Then carefully paint them one more time to be sure they adhere as much as possible. Discard any remaining egg. Place the dough in the oven and bake for about 45 minutes, turning halfway if your oven is uneven like mine. Bake until the bread is a beautiful brown and sounds hollow when tapped with your knuckles or a wooden spoon. Remove the bread to a cooling rack.

One-Pot Chicken with Beans and Fresh Herbs

Umami in a pan

One-Pot Chicken with Beans and Fresh Herbs makes a savory and satisfying dinner. It takes no time or special skills to prep, is budget-friendly and can easily be tailored to your personal tastes.

I’m always looking for meals that are full of flavor, reasonably healthy and which don’t break the bank. Chicken thighs are the perfect solution. They are versatile, almost impossible to over-cook and are always available. And best of all, they lend themselves to one-pan meals. They are inexpensive enough to serve on a weeknight but can also be dressed up for company. Unless you are a vegetarian or vegan, you can’t go wrong. And unlike chicken breasts these days which are bred to be huge, chicken thighs are proportioned for healthy eating.

We have been growing fresh herbs on our terrace, but now that winter temperatures have hit, the pots have moved indoors. So I used my ready supply of fresh herbs for this dish. If you don’t grow your own, choose whatever looks good at the market. You could use dried herbs here as well, by halving the amount. But do buy fresh for this One-Pot Chicken with Beans and Fresh Herbs if it is an option.

All you need to complete the meal is a grain or some crusty bread. And while we enjoy drinking and cooking with wine, you could use chicken broth in its place here.

For other one-pan/one-pot chicken recipes check these out:

Roasted Chicken with Clementines and Arak

Harissa Chicken with Leeks, Potatoes and Yogurt

Chicken Thighs with Garlic and Olives and Kale Salad with Lemon Anchovy Dressing

Sheet-Pan Chicken with Chickpeas

Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

Recipe

Yield: 4 to 6 servings, depending on sides

Ingredients

2 Tablespoons unsalted butter

2 Tablespoons neutral oil such as Canola or grapeseed (You could use all oil if you prefer to not mix dairy and meat)

2.5 pounds of bone-in, skin on chicken thighs

14.5 ounce can of diced tomatoes in their own juices

15 ounce can of cannellini beans or Great Northern, drained and rinsed

Generous 1/4 chopped fresh herbs (I used rosemary and thyme, but you could use oregano, parsley or any combination)

2 small bay leaves

1 large shallot, peeled and thinly sliced

1 head of garlic, with cloves peeled and lightly smashed

1/2 cup dry white wine or chicken broth

kosher salt and fresh cracked black pepper, to taste

Directions

Heat your oven to 375 degrees F.

In a 12-inch deep skillet with a lid, heat the oil and butter (or all oil if using). Season your chicken thighs with salt and pepper to taste. If you are using kosher chickens, use less salt.

Place the thighs skin-side down in the pan and cook for 8 minutes without stirring. (I like to use a screen over the pan to cut down on splatter and mess.) This will turn the skin to a lovely brown. Turn off the heat and turn the chicken thighs so that the browned skin is now facing up.

Evenly scatter the remaining ingredients around the chicken and place the pan, uncovered in the heated oven. (Could this GET any easier?)

Cook for 1.25 hours. Now eat! If you want, you can garnish with a little additional fresh herbs, but it’s just for show.