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?
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