The whole bird, the legs, the wings, the neck, the breast, but especially thighs that are bone-in and skin-on. If you were to look in my fridge right now, you’d almost always find some chicken thighs in there ready to help me throw a hearty meal together with minimal effort. My mother would make cabbage sabzi all the time, using many different combinations—sometimes peas, sometimes potatoes. Add the chicken thighs skin side down and turn the heat to medium. When the chicken is finished in the oven, the meat turns out incredibly juicy on the inside, with a perfectly crackly top.
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