Moroccan-ish sheet-pan chicken to the rescue
Chicken thighs can be boring, or they can be this! 🌶️ 🥕🧅 🍅💃 Plus the vegan bean recipe I owe you.
Happy Friday, adaptable cook!
You know how it is: Life gets overly hectic, and you reach for the chicken thighs. At least that’s how it is for me. (If you’d rather keep it vegan this week or always, I do have a fabulous bean stew recipe for you after the chicken section of this missive.)
When I’m heading into a week I know will be a crazy one, I’ll stock up on supplies on Sunday, and that usually includes some chicken thighs. Usually I don’t know what I’ll do with them, but it’s easy to assume that one night we’ll want some kind of easy chicken dinner, and we’re all dark-meat-lovers chez nous.
If I’m really slammed and want to achieve deliciousness the most minimal way possible, I’ll do one of two things.
Chicken Thighs Waldorf
One is to give them the Waldorf treatment — a quick spice-rub I learned from a cookbook by the late Leslie Revsin, Sensational Home Cooking in 3 Easy Steps. Revsin was at some point in her career a chef at the Waldorf-Astoria Hotel in New York, and they’d make this for staff meal as often as twice a week. The original recipe calls for whole chicken legs, so naturally it’s perfect for thighs, and it involves only about 10 minutes of prep. It’s what to make when you have thighs, but you didn’t buy anything else (as long as you have the spices/herbs/Worcestershire sauce on hand).