I found this recipe on Epicurious a couple of months ago. I made it, don’t really recall blogging about it, but have been having embarrassingly frequent thoughts about this rice and chicken dish (who thinks about chicken and rice? Really?).
Changes I’ve made in the recipe? Added a splash of white wine, dried cherries instead of currants, and bone-in and skin intact, present, and accounted for chicken thighs.
Be adventurous with this recipe–even if you scrunch your nose at the concept of dried cherries and cinnamon sticks swimming around with chicken thighs and rice. I cannot tell you how much I’d love to swim around in the pan with those ingredients as they simmer on my stove right now.
So, as that is simmering away, I am already planning a second dish for tonight: roasted tomato, oyster mushroom, and garlic pasta with mizithra. No recipe for this one; I’m just going to wing it.