A lot of online sources say you can buy chili oil at chinese restaurants. Has anyone tried to do this in Boston or know any good places to get it from, and is it significantly better than the commercially bottled stuff?
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.