A mid-afternoon grocery shopping trip didn't leave much time for prep and cooking before suppertime... I had a taste for on-the-bone chicken, and did not want to use the oven since the air conditioner was on... So I browned some chopped onion, then some bone-in chicken thighs in our big nonstick pan... And seasoned with Sazon Goya con Azafran, cumin, thyme, garlic, rosemary, cinnamon, and salt and pepper.
I added garlic, chicken bullion, and grape tomatoes, and let it simmer while I cooked the green beans and rice. The beans I sauced with leftover tahini sauce from yesterday's shawarma dinner, and anointed with sumac.
I transferred the chicken to the serving dish, and thickened the gravy with cornstarch slurry, and dumped it over the chicken.
Not bad for about an hour, and most of that was trimming the excess skin and fat and mincing the garlic, thyme, and rosemary.
No comments:
Post a Comment