I’ve mentioned before…I’ve been braising a bunch of chicken thighs recently. For whatever reason, I keep finding new recipes for it that look appealing. It’s a fairly straightforward style of cooking the chicken with ways you could adapt it to your tastes. The one I am showing today is a Moroccan style one. I also am sharing a lesser hit. It was okay…but not worth a full blog post. Some cookies from a fellow blogger…read ahead to find out.
I have brought back my Tips-y Tuesdays for a brief showing (see, I said they weren’t gone forever!). This is one of those posts inspired by my mom and her lack of proper recipes for favorite dishes. Roast chicken is the kind of dish that your mom might have made for you over and over, and you even watched and/or sometimes helped…and yet…you somehow miss some of the details. When my mom passed away, my dad and I tried to recreate the version she would make. I have not gotten it exactly the way she did, but I think I have gotten it pretty close. In some ways, I have maybe even improved. And, with all of this practice, my husband has also gotten practice carving chickens. He used to complain that he had to carve it, and that rotisserie chickens could be cheaper at the store, but he is starting to come around to my side of things. He knows that I prefer cooking to buying premade stuff, but there are other bonuses, like the smell of the house while it’s cooking, the vegetables that sit underneath and soak up the yummy chicken-ness, and the endless leftovers.