As the weather becomes nicer, I spend my days outdoors as much as I can. The farmers markets begin to fill up with colorful produce and I'm draw to the baby vegetables. For an easy one-pan dinner, I pan seared chicken thighs, tucked them over a bed of baby cauliflower and finished them in the oven. The major flavor in this recipe comes from Moroccan chermoula sauce, which is a simple mixture of herbs, lemon juice, garlic and cumin. Try spooning this light, herbaceous sauce over your chicken, and enjoy a simple dinner that only requires a handful of dishes to wash. Dinners like this are great for spring because they are quick, no fuss, and leave you plenty of time to enjoy the season.
Photography & Styling: Diana Yen
Assistant Styling: Will ToddRead More