Nothing makes me quite as happy come dinnertime than knowing I already have it made. Usually this comes in the form of that typical prepped-ahead What We Eat-style salad – you know the one, a mix of cooked and raw vegetables, herbs, citrus zest, a nut, a cheese, avocado, maybe a handful of grain. But sometimes I want a warm, more comforting meal.
That urge hit this Tuesday. Although I’m still building back my pantry after months of escaping the city, my kitchen never lacks the holy trinity of anchovies, lemon and garlic. These workhorse ingredients create magic when combined, lending a vibrant, earthy, ever so tangy flavor to whatever they touch. All I needed to grab before the rain and wind pick up is a protein, vegetable and fresh herb to brighten the finished dish.
Continue reading “GARLICKY ROASTED CHICKEN THIGHS AND PEPPERS WITH LEMON AND ANCHOVY”
