red onion

Palestinian Chicken with Red Onions

by Anne Maxfield on March 11, 2019

Accidental Locavore Chicken Thighs PlatedSoon I’m going to have to watch how many dishes I make with chicken thighs, but this one looked really good and it seemed like an easy weeknight dinner.

  • 14 skin-on chicken thighs
  • 1cup olive oil, divided, plus more for drizzling
  • 1 tablespoon plus 1½ teaspoons ground sumac, plus more for sprinkling
  • 1teaspoon ground allspice
  • 1teaspoon ground cumin
  • 1teaspoon ground cinnamon
  • 3 tablespoons fresh lemon juice
  • 4 medium garlic cloves, coarsely crushed (1 tablespoon)
  • 1teaspoons salt
  • 1teaspoon black pepper
  • 2 large red onions, halved then thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 1cup coarsely chopped flat-leaf parsley

Accidental Locavore Chicken Thighs Skin side up, use a sharp knife to slash the flesh of each piece of chicken against the grain a few times, then transfer the meat to a large bowl or Ziploc bag. Add 3 tablespoons of olive oil, sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for 1–3 hours.

When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 350°.

Line a large rimmed baking sheet with aluminum foil or parchment paper, then add the chicken, skin-side up. Scatter the onion around the pan. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 50–60 minutes.

Plate the chicken pieces and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices. Serve and enjoy!

Accidental Locavore Chicken Thighs AsparagusMy verdict: This was just about as much work as I felt like doing on a busy (and snowy) Monday. Super easy and delicious! I’m out of pine nuts and forgot the parsley (as you can see from the photos) and it was still good. Pine nuts would give it a nice crunch, so they’ll definitely be added the next time.

Frank liked it, especially with the red onions.

There were some beautiful asparagus at the market so I tossed them in the last of the marinade and roasted them with the chicken for the last 30 minutes.

The recipe called for serving it on naan bread, but it was Monday, so I served it with some leftover basmati rice and that was fine. If you use bread, warm it on a clean baking sheet before serving.

 

 

 

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Pete Wells and Restaurant Reviews

by Anne Maxfield on December 12, 2016

  1. Accidental Locavore Restaurant Reviewer

The Accidental Locavore was reading about the restaurant reviewer for The NY Times, Pete Wells, in The New Yorker (check it out if you haven’t seen it).

According to the piece, before he writes a review he goes to a restaurant at least three times.

While it makes sense to give you a broader overview of the restaurant, does it work that way in real life?

No.

Maybe.

It depends.

Here’s why:

Pete Wells or his counterparts can be recognized.

And a chef friend told me that it’s pretty common for a restaurant that gets a good write-up from a prestigious paper to fire the chef and the team that got them the four stars since they think they can now live off that review.

“You only get one shot to make a first impression.”

Accidental Locavore Bad WaitersIf you like a place, you’ll go back even if it’s far away or a big splurge.

You’ll always tell your friends.

In glowing dish-by-dish descriptions.

You might post it on Instagram.

If the restaurant isn’t up to expectations, you’ll go once and cross it off your list forever.

You’ll always tell your friends. You’ll tell anyone who will listen.

In glowering dish-by-dish descriptions.

You won’t post it on Instagram. You might post it on Yelp.

Do any regular diners go back another two times?

Don’t think so.

Hey, our dinners aren’t being paid for by the NY Times, so we’re going to be pickier about how we spend our money.

Even when we’ve spoken to management (or they’ve seen the Yelp review) and been invited back so they can “make it up to us” we have never taken them up on the offer.

Prime example: Frank and I went to celebrate our anniversary. Friends had raved about the Red Onion in Saugerties and we decided to forgo our favorite, Les Baux.

Mistake.

Big mistake.

It started when I got out of the car and stepped in a mud puddle.

The rack of lamb (a house specialty we were told) was overcooked and under seasoned (unlike mine in the photo).

Accidental Locavore Rack of LambPeas straight out of a big plastic bag.

A mountain of mashed potatoes that could have come from a box.

Two hockey pucks that were reputed to be onions.

Even if it wasn’t a 45-minute drive (in each direction), we won’t be back.

Sometimes it’s nice to have a blog where you can vent.

What’s been your most disappointing meal?

And no, that’s not a photo of Pete Wells, but who knows?

 

 

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Accidental Locavore French Potato SaladThe Accidental Locavore loves to make this easy French potato salad with bacon and red onion. This feed about 4 and is easily doubled or triple if you’re feeding a crowd. Added bonus? Great to take on a picnic, no mayo or eggs to worry about.

  • 1 pound small potatoes
  • 3 strips bacon, cut into 1/2” strips (lardons)
  • 1 small red onion, minced
  • ½ cup olive oil (depending on how fatty your bacon is, you may not need this much oil)
  • ¼ cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme
  • 1 shallot, minced
  • Salt & pepper to taste

In a medium sauce pan, cook the potatoes in salted water until tender, about 12 minutes depending on the size of the potatoes. I like a lot of surface area for the potatoes, so I usually cut them in halves or quarters. Drain and put in bowl.  Add the onion to the bowl.

While the potatoes are cooking, in a small frying pan cook the bacon over medium heat, until crisp. Remove the bacon from the pan and drain on paper towels. Pour the bacon fat into a small bowl. Add the shallots, thyme, vinegar, salt, pepper and mustard and mix until well blended. Taste and add the olive oil as needed, blending to emulsify the dressing. Pour the dressing over the warm potatoes and the onions. Toss to mix. Refrigerate until cool, serve and enjoy.

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