South Brooklyn DSA

The simplest really good thing I make is Greek chicken (I’m sure it’s not actually “Greek”). It’ll sound odd but seriously trust me, it’s good and super easy. In a big pot, heat up some oil (I like grapeseed, but olive or canola are fine). Then add a package of chicken thighs.

Cook the chicken until it has some color all over. When it’s nearly done add a few cloves of crushed garlic. Then two cans of diced tomatoes and two cans of the most basic tomato sauce you can find. Find one that has no additional flavors, like no basil or mushrooms or whatever.

Then, 1 teaspoon each: salt, black pepper, cinnamon, and sugar (I know, trust me). Stir it all up, bring it to a boil, and then turn it way down, so that it simmers slowly for half an hour. After half an hour, pull the chicken out, chop or shred it, and put it back in.

Serve it over the pasta of your choice, with some parmesean. I find it’s really nice with broccoli and cauliflower, but any veg will do. It’s a pretty big recipe too, so tons of leftovers for lunches. Enjoy :)

This sounds delish! If you don't usually brown chicken this way, the splatter can be intimidating as it gets to the level of brown you want. I swear by these splatter guards: https://www.amazon.com/Splatter-Screen-Frying-Pan-Stainless/dp/B078KR9N2P/ref=sr_1_18?ie=UTF8&qid=1526747034&sr=8-18&keywords=oil+splatter+guard …

Also, David: bone-in? Skin-on?

Oh good question—my grocery store has good boneless & skinless thighs so I use those (for everything because breasts are so dry). It’d be good with the bones in there, but cooking it this way makes skin that’s kinda gross

Yeah, I wondered whether you wanted the extra fat in the sauce that the skin would render before shredding the chicken and discarding the skin.