On a 450-degree pre-heated oven, I baked four chicken thighs for about an hour. The thighs were rubbed with cumin, oregano, lemon zest, chopped garlic, juice of half a lemon, olive oil, salt and pepper then seared on a cast-iron skillet 5 minutes on each side.
On another pan, I sauteed a bunch of blanched collard in caramelized onion, garlic and roasted bell pepper.
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