![]() In a small saucepan, heat 1 cup white vinegar, 1 1/2 cups water, 1/2 cup sugar and 1 tablespoon salt over medium heat, stirring often to dissolve. Slice 2 red onions crosswise into 1/8-inch-thick rings. Pantry: 1 cup distilled white vinegar 1/2 cup sugar Kosher salt 1 tbsp vegetable oil, plus more for the grill 1 tbsp sweet smoked paprika 1 tbsp ground cumin 3/4 tsp ground cinnamon 1/2 tsp cayenne pepper 4 pitas 1. Meat: 2 lbs (907 g) boneless, skinless chicken thighs (about 6 small thighs) ![]() Produce: 2 medium red onions 5 garlic cloves 2 lemons 1 bunch mint or cilantroĭairy: 1 3/4 cups plain whole-milk yogurt Photo by Clarkson Potter SPICED, GRILLED & SWADDLED CHICKEN THIGHS WITH THE WORKS Article content Cook This Book: Techniques That Teach and Recipes to Repeat is Molly Baz’s debut cookbook. This advertisement has not loaded yet, but your article continues below. ![]() ![]() Manage Print Subscription / Tax Receipt. ![]()
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