HELLO THERE, INTERNET! NICE TO SEE YOU AGAIN.
Just kidding! I mean, I’m kidding about not having seen the internet, because God, what do I do all day besides cruise the Information Superhighway in my sick, imaginary PT Cruiser? As you all have noticed — or maybe not noticed — this corner of the internet has lain dormant. Not quite gone to seed, it’s nonetheless grown over with dandelions and brambles and tiny maple saplings and other flora that might not coexist IRL.Abandonment metaphors aside, take a look at the rad dinner Alex and I prepared last night: Moroccan chicken and olives, served over couscous (top) and an arugula salad with vinaigrette (bottom).
The chicken was a freestyle based on a Food52 recipe I found. My criteria for yesterday’s dinner were as follows: 1) it can’t be boring; 2) it can’t be too difficult to make; 3) it can’t require tons of equipment, because I have exactly one (dullish) knife. Lo & behold, this dinner fit the bill on all accounts!
Would you like to replicate this gorgeous dinner? Yeeeeeeees? Here’s what you’ll need to do.
Moroccan Chicken and Olives (adapted from Food52.com)
- Vegetable oil (several tablespoons’ worth)
- One pound boneless chicken thighs, trimmed of most visible fat
- One small onion, finely chopped
- Three cloves garlic, minced
- One-inch hunk of ginger, skinned and diced
- About three cups organic chicken stock
- Juice of one lemon
- Zest of one lemon
- Three carrots, cut into coins
- Two bay leaves
- Several strands of saffron
- One teaspoon smoked paprika
- A DASH of curry powder
- Approx. 1.5 teaspoons of fennel seeds
- Dash of red pepper flakes
- Hearty dash of cumin
- 1/2 cup olives, rinsed and drained
- Chopped cilantro (about 1/4 to 1/3 cup)
- Begin by drying, salting, and peppering your chicken thighs. Heat several tablespoons of veggie oil in a skillet. Place batches of the thighs in the skillet & brown them. Remove chix from skillet and set aside.
- In that same skillet, cook your onion until it’s translucent. Midway through the onion-cooking process, add your garlic and ginger to the pan.
- Once the onion is cooked, return the chicken to the skillet. Add just enough stock to cover the chicken. Add your lemon juice, lemon zest, carrots, and spices, and simmer until chicken and carrots are cooked through.
- At the very very end of the cooking process, add the olives and cilantro to the mix. Allow the olives to become warm, and then remove the skillet from heat.
- Serve chicken over couscous (or rice, if that’s your thing). You’ll have plenty of leftovers, and this will make you very happy.
In case any of you were wondering about the title of this post, I have news: I’ve moved! Again! Srsly, though, this is the last time, and trust me when I say this. (Trust: I signed a yearlong lease, so I won’t be schlepping across town anytime soon.)
I’m living with my pal Sarah, queen of snark and killer vegan cupcakes, and together we will furnish our Forever Home with the best craigslist has to offer. We’re already loving the new place, which was completely renovated prior to our move-in. That’s right: we’ve got new bamboo floors, a landscaped backyard, stainless appliances (incl. a DISHWASHER), and — best of all — a six-burner stove. Have I died and gone to heaven? Is heaven a 2BR railroad-style apartment? Don’t answer that. Instead, stop by and say hello! I’ll offer you a teacup of wine and whatever baked good I have available.