One of the main meat dishes of my holiday dinner tomorrow night was going to be a Moroccan braised chicken thighs with dried fruits, but my dad purchased a huge amount of boneless, skinless chicken thighs "since the skin on chicken thighs weren't organic!!!!" he said. -_-;;;
How would I change the steps of this braise?
Would the braise still work with minimal chicken texture issues? Do not want dry or stringy chicken!
If the braise would not be that great even with changes to the braise steps, do you have recipe recommendations that go with my Middle Eastern/Persian/North African/Traditional Jewish foods themed dinner? Already doing grilled lamb with pom molasses glaze, and a BBQ style brisket a la Mighty Quinns (lol, I know, seems odd... but mm BBQ brisket is always great) as the other meat main courses, so are there any saucey boneless, skinless chicken thigh dishes you can think of?
Meet poulet au *sherry* vinaigre—or any vinegar, because this is customizable.
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
All Hail Halloumi: The Salty Cheese You Should Be Eating More Of
Six Cookie Recipes Because It's Monday
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)