I recently had this appetizer at this tiny restaurent on St. Marks off of 1st. It was incredibly textured and tasty and I was wondering if anyone has had it and tried such dishes at other MidEast reastaurtants--does it compare?
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.