Any Kitchen Will Do

Give me a kitchen and I will cook.

Chicken A Go Go


What do you do when chicken is on sale for 79 cents a pound? I don’t know about you, but two things happen to me. Number one, I let all pure thoughts of free range and grain fed go out the window. Number two, I buy it. A lot of it. Until the freezer is full of thighs and legs. Then I cook some.

I am starting my chicken marathon with something simple, reminiscent of a dish my mother-in-law makes that my husband (aka Big D) adores. I simply chop up tomatoes, artichoke hearts, onions and broccoli. I then drizzle them with lime juice, olive oil and some chopped garlic, with salt to taste. On top of the veggies I place chicken thighs that were sprinkled with salt, pepper, chili powder and cumin. A little pat of butter is then perched precariously atop each piece of chicken. Ideally it will all fit in a 9″x13″ baking dish, but if you are like me such a dish is still in the fridge with leftovers, so in this case I used a 9″x9″ and a glass pie dish. They worked great.

After cooking it all for about 45 minutes at 350 degrees it is done, the skin is crispy and itching to be eaten. I serve it over some brown rice cooked in ½ chicken broth ½ water and voila! Dinner! And leftovers for lunch! And maybe another dinner…

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