Braised mediterranean cinnamon chicken
Chicken second courses
December 2007 <br />"So... we rub the chicken thighs? Like touch it?" asks my 19 year old cousin, who was hovering around me during a spontaneous cooking lesson during her visit from Toronto. <br />"Yes, haha, you touch it. Fatty bits and all!" <br />With a second glass of wine in us and in my tiny, first apartment kitchen in San Francisco, we burst into a fit of grape-induced giggles. "Fatty bits! Fatty bits!" <br />As we browned the tasty chicken thigh skins, the silly song erupted -- an operatic cacophony... the ode to tasty, browned, fatty bits. <br /> <br />A recipe that has been perfected over many cold, foggy San Francisco evenings for the past 6 years.
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