Donut Army

Everything about this dish was a delight. It was easy to assemble during a workday, but doing some bits in the morning, some during lunch, and then tossing it into the oven at the end of the work day. But this particular chicken roasts beautifully, and then that bright splash of preserved lemon at the end is just a delight. Highly recommended! Peri-Peri Chicken Geoffrey Zakarian's Town Country 1 chicken , 4 lbs, washed, patted dry, in 8 pieces 3/4 c peri-peri sauce 8 cloves garlic 1 tsp coarse salt 1 tsp pepper 1 preserved lemon 12 green olives , pitted 2 lemons Combine chicken and peri-peri sauce in bowl. Cover with plastic wrap and fridge at least 2 hours. Preheat oven to 450. Bring a small saucepan of water to a boil over high heat. Add garlic cloves, reduce the heat to medium, and simmer until the garlic is almost tender, about 10 minutes. Drain and place garlic in a baking dish just large enough to hold the chicken pieces in a single layer. Lay chicken, skin...

This dish has a depth of flavor that is much appreciated! The broth is rich, and the dish itself is hearty. Side note - as I was assembling this for the first time, I realized that I didn't know how to present it. And the recipe didn't provide any guidance. Over rice? With bread? So I visited the comments section online, where multiple people described this as the hottest dish they've ever eaten in their lives. I disagree. Most of the heat will come from the berbere, so perhaps it depends on which berbere you buy. We actually make our own, since it's just a name for a mix of spices. And while there's heat, it's not painful. I encourage you to not be afraid! Also, I wound up making chapatis as a quick bread to serve with the dish. That was helpful and I would recommend. I'd also serve this over rice in the future, for ease of eating. Ethiopian Chickpea Stew Milk Street 2 T red lentils 3 T ghee 1 yellow onion , chopped 1 pint cherry tomatoes , halve...