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Andrew Scrivani for The New York Times
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This recipe from Martha Rose Shulman on the NYTimes website caught my eye because it has one of my favorite ingredients: sweet potatoes! I thought this had enough variety to shake up the mid winter slump of soups and stews. If you try it let me know in the comments.
2 tablespoons extra virgin olive oil
6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 onion, chopped
1 teaspoon cinnamon
1/4 teaspoon turmeric
3/4 teaspoon ground ginger
1 pound orange-fleshed sweet potatoes (or yams), peeled and cut in thick slices
Generous pinch of saffron threads, crumbled
2 cups chicken stock
3 ounces dried apricots, cut in half
1/3 cup (45 grams) untoasted almonds, blanched and skinnedget the how-to here.
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