First, I bought a package of 10 or 12 chicken thighs (the leftovers make an awesome chicken salad!), and I marinated them overnight with enough olive oil to coat, the juice of a whole lemon (I threw the rinds in, too, for good measure), a few cracked garlic cloves, and two tablespoons of an Ethiopian berbere spice mix that I found at my local co-op. Then I just sauteed them in the electric skillet until the skin was browned all over and the juices ran clear. Easy-peasy!
Next, I made a wonderful wild rice, walnut and broccoli salad from a recipe in The New York Times by Martha Rose Shulman, originally from her cookbook, The Very Best of Recipes for Health. This is a perfect recipe for winter--it's nutty, lemony, delicious, and so good for you to boot! The leftovers are yummy cold, but the flavors really stand out if you serve it warm.
Skillet Wild Rice, Walnut, and Broccoli Salad
(Source: Martha Rose Shulman via The New York Times)
Yield: Serves 6
3 1/2 cups water, vegetable stock or chicken stock