Chicken breasts are rarely very good. While ubiquitous
on everything from Caesar salads to sandwiches, they are often tasteless and
dry. They make for terrible leftovers since heating them up tends to dry them
out even more. They are also expensive. Chicken thighs, however, have much more
flavor and just enough fat to keep them tender and juicy when grilled, sautéed or
thrown into curries. And they are much cheaper!
Last night I made this simple chicken recipe
for fellow salt-lover Amie J. It’s a delicious combination of lemons, Kalamata
olives, tarragon and capers that comes together quickly and is packed with
flavor. I used chickpea flour instead of regular flour and regular lemons.
Double the recipe. Chicken thighs make great
leftovers!
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