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Braised Chicken Thighs with “Pizza Spices”

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        I don’t know about you but sometimes I think if I have to look at another skinless, boneless breast of chicken, I’d like to give up the bird altogether.  And yet a woman in my Food Writer’s boot camp says that, almost invariably, they’re the number one seller in the meat department and, along with Paper Towels, Bananas and Orange Juice, they’re quite often the overall leader in what’s ordered on the internet grocery site she works for.  I am a much greater fan of the chicken thigh.  White meat or dark meat preferences aside, the thigh is unquestionably the more flavorful of the two. Of course, the bone also helps here. The breast bone is puny in comparison and non-existent in the boneless variety.   Sizewise, the smaller thigh packs more taste. Hopefully this can compensate for the one thing the breast has over it. It’s about twice as caloric (278 calories vs. 138).  But really, two for a main course is still not a bad number. 
        This recipe has an interesting background.  I found it in Food and Wine’s “Best of the Best Cookbook Recipes” (Volume 12).  This is a compendium of the best recipes from 25 cookbooks, among them Michelle Bernstein and Andrew Friedman’s “Cuisine A Latina” (Houghton Mifflin Company). 
Now if Bernstein and Friedman don’t sound particularly Latino to you, you should know the chef of the two, Michelle, is of Jewish and Latin descent, studied classical French cuisine, travelled throughout Mexico, South America and the Caribbean before landing in Miami.  This recipe combines some of those traditions in a very appealing and tangy, well-seasoned tomato sauce.  I didn’t quite get the pizza connotation my first go-round.  But it’s a really lovely juicy chicken stew that’s well worth trying.  And it sure beats any boneless, skinless chicken breast I’ve had in a long time. Here’s the recipe. 


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