No one could decide what they wanted for dinner so I made an executive decision and we had mom’s new favorite pasta florentine and pan-roasted chicken thighs for us.
Chicken turned out really well and much faster than in the oven – I started cooking the thighs skin side down to render the fat and crisp it up, and then finished them turned over and partially covered. Short marinade in harissa, vinegar, smoked paprika, and ginger-garlic paste.
The pasta was in a faux-bechamel – I boiled it till almost done, drained most of the water, added milk and butter and let it thicken and finish cooking. Mixed in sauteed spinach (garlic, red chilli flakes, nutmeg, and a splash of vinegar). Added some more cooking water to loosen it all up, some parmesan mixed through, and a bit of mozzarella and cheddar on top before I broiled it to finish.
Raw carrots and cucumbers on the side for more veg.
