The Only Link I Care About This Week
Making this on Sunday. Inherently, I trust a man in the kitchen in a cowboy hat.
The Only Recipe I Care About This Week
Have we talked about Ali Slagle’s I Dream of Dinner (So You Don’t Have To). I don’t know how we couldn’t have, but it’s been a minute, so let me whole heartedly recommend it, once again.
Here — this is the gist. When someone gets wants to learn to cook and/or is getting married and asks me what cookbook they should buy, I say Julia Turshen’s Small Victories. When someone has a baby or tells me that they don’t have time to make cook, I tell them to RUN to purchase I Dream of Dinner.
It’s a marvel. Every recipe, somehow easier and more delicious than the last.
This chicken is no exception. I’ve grilled it a bunch of times, I think I’ve baked it once or twice and this week, I cut up boneless skinless chicken breast, tossed it in the marinade, cooked the chicken in a pan and then made rice with the leftover drippings/seasonings in the pan.
Sadly, no photo bc the one I took of the chicken, after I made it this week, would make it seem as though I wanted to turn you off from chicken for the rest of your life. But picture like… uber seasoned, delicious looking chicken and you’re getting close.
All the Time Chicken Thighs
By: Ali Slagle
My notes in italics.
1.5 lbs Boneless Skinless Chicken Thighs, or anything you’ve got
1/4 cup of olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp each of salt and pepper
3 Garlic cloves
1 Lemon
Pat 1½ pounds boneless, skinless chicken thighs dry, then season all over with S&P. In a medium bowl, stir together ¼ cup olive oil, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon smoked paprika, and ½ teaspoon each S&P. Grate 3 garlic cloves and the zest of 1 lemon into the mix and stir to combine.
Add the chicken to the marinade. You can cook the chicken right away, or marinate up to 12 hours in the fridge. Bring to room temp before cooking.
To grill the chicken, heat a grill to medium-high. Oil the grates with olive oil. Wipe off excess marinade from the chicken, then grill over direct heat until juices run clear and the chicken is charred in spots, about s minutes per side. To cook on the stovetop, sear in a large skillet over medium-high for 5 minutes per side. Or roast at 425°F for 15 to 20 minutes.
Eat with a squeeze from the lemon, and in any way you eat chicken: in a taco, sandwich, soup, stew-with rice, mashed potatoes, grilled vegetables, black beans, hummus, green sauce, or hot sauce.
I removed the chicken from the pan, added a cup of rice, toasted it for a minute or two. Then, I added 2 cups of water, a pinch of salt and let the rice cook in all of the leftover seasonings/chicken-y bits/fat from the chicken. Served it together with some leftover tzatziki and it was the best thing I’ve eaten in months.
Plus a little more…
It’s a Friday. I’m at my job, but it’s close enough to quitting time that I feel okay opening up this draft and letting my mind wander for a bit before I ease into the weekend. That’s always been one of my pet peeves with “work” in the most traditional sense — the fact that we can’t acknowledge the humanness and reality of being mentally just not there. When I’ve said this in the past, I get a look (usually from people a little older than me) that I sound like a spoiled brat. And I get it. I’m being paid to be here. But I can say that the best and most motivating work atmosphere’s I’ve been apart of have all done a great job at treating people like humans.* So, let’s all admit that once in a while, the work is just going to have to wait for 15 minutes or so. Especially on a Friday. And especially if you’ve already given your two week notice and you’re on a slow roll towards the next adventure.
Yep, I am leaving my job at the end of the month! (In case you’re curious or needed a reminder, the titles have changed a few times, but basically, I’ve been kind of the Jane of all trades at Hati Home for the past three years).
I’ll hold onto the big reveal of where I’m headed next for a few more weeks. Not that there’s anything secret about it. But my Friday afternoon brain isn’t likely going to do a great job of formulating all the sentences and context needed to explain, what I assure you, will be a chin scratcher of a career move.
Also, I just want to say hi and sit on the couch with you all for a second. Not even going to make any big claims or false promises for the future of this newsletter, but I will say that I have blocked off time in my calendar each Tuesday to devote to it’s timid revival.
Stay tuned :)
*not to be confused with treating your coworkers / employees like friends / family… there is a massive difference there and that’s a whole other enchilada.
Love it