Food Blog

This one is simple, but pretty. Some chicken thighs were pan browned, then seasoned with raz el hanout, then some water was added to the pan, and it simmered for about 20 minutes. The thumb-sized purple potatoes that I got at the farmer’s market were sliced and fried in the chicken grease, in a separate pan. The couscous is from a box. When the chicken was done, the pan drippings were skimmed of some of the grease, pulsed with a stick blender and drizzled over the plating.

I like chicken thighs for this sort of dish, juciy and flavorful and besides the package of 12 of them was $5. You could do this fancier by boning the thighs, but just slicing them up with the skin on makes a nice presentation.