Monday, September 16, 2013

Stew in the Sukkah

When serving food in the sukkah the key is one pot meals. After all, who wants to serve course after course running back and forth from the kitchen to the yard? 

I have several dishes up my sleeve that I serve in the sukkah and this one is my new favorite. It uses boneless chicken thighs combined with lentils and chickpeas and has enough Moroccan spices to make it interesting but not too spicy.

It can be made ahead of time and reheats well in a crock pot. For the complete recipe click here.
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