Melissa Clark's Chicken Thighs w/ Jammy Tomatoes
I love Melissa Clark, she is a national treasure.
She is a frequent New York Times Food writer and her cookbooks are terrific. I love Dinner: Changing the Game for weeknight inspo.
She certainly changes the game here with these boneless chicken thighs, creating a jammy sauce w/ pancetta and sweet cherry tomatoes.
I was a good girl and followed the directions to a T and served this along with couscous (rice would be good too).
It was a bright spot on an otherwise boring day.
Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & Pancetta: (adapted from the NYT)
1 ½ pounds boneless, skinless chicken thighs (I used a 10 pack)
kosher salt
9 whole unpeeled garlic cloves (save 1 for the sauce)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon pimenton (smoked paprika)
1 teaspoon dried oregano
1 teaspoon brown sugar
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
…
She is a frequent New York Times Food writer and her cookbooks are terrific. I love Dinner: Changing the Game for weeknight inspo.
She certainly changes the game here with these boneless chicken thighs, creating a jammy sauce w/ pancetta and sweet cherry tomatoes.
I was a good girl and followed the directions to a T and served this along with couscous (rice would be good too).
It was a bright spot on an otherwise boring day.
Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & Pancetta: (adapted from the NYT)
1 ½ pounds boneless, skinless chicken thighs (I used a 10 pack)
kosher salt
9 whole unpeeled garlic cloves (save 1 for the sauce)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon pimenton (smoked paprika)
1 teaspoon dried oregano
1 teaspoon brown sugar
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
…
