I read the book The Life-Changing Magic of Tidying up last year. Since then it has found a place in my bathroom that I'm sure cracks up everyone who sees it. I love the idea of being tidy. Sometimes, in brief bursts, I am tidy. The benefit of these bursts of tidy is that sometimes I run into a gem I would have thrown away, but suddenly find a new use for it. This is my justification for keeping a lot of things, scraps of fabric, containers of all sorts, etc. Most recently though, it was a stack of old Sunset magazines. Magically, I found this recipe for Moroccan Chicken that I overlooked at the time. It has many bonuses. It takes so few ingredients, it takes so few dishes, it takes so little time. And then, with the little it takes, it gives your house all sorts of yummy smells and makes you feel so warm and cozy.
After the first time I made it, I tore the page from the magazine and promptly lost it. Unphased, I put it on the menu again for the next week. When I made it, I could have sworn it called for garam masala, which I used instead of the original cumin, coriander, cinnamon mix. And then in another tidy-up spree, after a few more iterations with garam masala, I found the magazine again and decided I might be wrong, but I like my way better now anyway.
And here is a delightful Stanley face just because.
Indian-Spiced Chicken and Carrots
4 Skin-on Chicken Thighs
3 oz. Garam Masala (I used Parsi Garam Masala from my RawSpiceBar order for this one, but whatever your favorite blend is will do.)
1/2 tsp Salt
2 T Olive Oil
1 lb Carrots (I think rainbow carrots are prettiest, you can easily add more carrots if you want)
1/2 C. Golden Raisins
1/2 C. Slivered, Blanched Almonds
1/2 tsp Salt
Rub your chicken thighs with seasonings. Heat the oil over medium high heat. Then place the chicken thighs skin side down in the oil. Let them sizzle for 3-4 minutes. Flip and sear for 1 more minute. Preheat the over to 400 degrees.
Remove the chicken from the pan and set aside. Add the carrots to the hot pan and stir regularly until they get tender. About 4 minutes. Add in the raisins and almonds. Keep stirring for another minute or two.
Add the chicken back to the pan, rest it on top of the carrots. Cook in the oven for 20 minutes or until the chicken is all cooked. Enjoy the heavenly smell in your house.