sarahbyrdd

It took me a day longer to get around to making the second recipe from the NYTimes:

http://www.nytimes.com/2008/02/20/dining/201crex.html?ref=dining

In this one, the main protein is chicken thighs and the mergeuz (D'Artagnan brand this time, not quite as hot) adds some heat and richness. I took the orange juice option over the wine (cuz I didn't feel like opening a bottle), and the resulting stew has a great combination of sweet/savory/spicy. Serve over couscous so you don't waste a single drop of the sauce. I've got a container with me to heat up for lunch ... is it 1:00 yet? :-)