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Here in Seattle we have long cool springs followed by short summers. So when the garden is producing you need to make hay. Right now, the tomatillos are starting to produce in the garden and this banger from Allison Roman is a great way to use them up.

This recipe is really easy. You have to pay a little bit of attention but it is mostly hands off. My criteria for a great recipe is one that you would serve to company and one you can make on a weeknight. This hits both. Gift link:


https://cooking.nytimes.com/recipes/1019687-braise...

That sounds wonderful. My go-to recipe for a party is Curried Chicken Thighs. The recipe can be scaled up, is easy, tastes great, and can be frozen before cooking. But your recipe sounds better. I just need to find a source for tomatillos.

Curried Chicken Thighs
2 pounds boneless skinless chicken thighs
1 small onion chopped (can be frozen)
1/2 cup honey
1/2 cup mustard
2 tablespoons soy sauce
1 tablespoon curry powder
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce) (optional)

The night before: Place chicken and onion in ziplock bag. Mix all other ingredients in a small bowl. Add to chicken and mix. Refrigerate. (Can be frozen.)

The next day: Preheat oven to 350 degrees F. Put chicken and marinade in ovenproof dish. Cook for 50 minutes. (Can optionally flip the chicken over halfway through the cooking time.)

Maybe similar to: https://www.allrecipes.com/recipe/272369/honey-mus...

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