I’ve lost track of this dish’s origin story—Was I thinking Persian when I first made this? Indian? Moroccan?—but it’s shown up frequently on our table in the last year or so, for the best reasons: My family loves it, it’s fairly unfussy, and it requires only a couple of fresh ingredients (chicken, dill).
You can certainly use boneless, skinless chicken thighs here instead of whole ones—use about
In a cup, combine the paprika, turmeric,
To the chicken-browning pan, add the remaining
Using a slotted spoon, transfer the chicken to a bowl, then fold the onions and dill into the sauce in the cooker, season with salt and pepper, if needed, then return the chicken to the sauce and heat through. Serve.
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