This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is one we’ve made countless times since the book came out. It’s so easy – the sauce uses ingredients we always have on hand (sweet chili sauce, soy sauce, mustard, Sriracha) and comes together in no time. Basically you brown the chicken, cook off some onions and garlic and them put it all in a pan with the sauce, letting it simmer for 30ish minutes on the stovetop, stirring occasionally to make sure the sauce doesn’t stick (it has a tendency to I’ve found – make sure your heat is very very low and you’re checking in on it)
I like to use skin-on chicken thighs for this recipe so it’s important to make sure they sit long enough on the skin in the hot pan so the skin releases and you get a bit of crispiness to stat with. Once it’s cooked completely, the crispiness will more or less go away but I find the sauce also sticks better onto the skin (and it looks prettier!). Serve this with rice and top with spring/ green onions (and even though there is no sesame in the recipe, I like to sprinkle with a few sesame seeds too). It’s a great dish to make on a weeknight since it’s so hands-off but we also like to make a big batch on the weekends for lunches through the week. This one’s staying on rotation in our house, that’s for sure!
Get the recipe for Dorie Greenspan’s Sweet Chili Chicken Thighs on page 114 of Everyday Dorie.
Buy Everyday Dorie and join us cooking our way through the book!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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