April 25, 2013
[Photograph: Sara Remington]
Chicken thighs are a great answer to the endless Wednesday night "What's for dinner?" question. They cook fairly quickly and easily, and their rich interplay of fat and skin make them far more enjoyable than the average boneless, skinless, breast. Still, there are only so many versions of salted and roasted thighs I want to eat.
For a totally different take on the staple, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and
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