I love being a tourist in my new home. Seattle is not half bad once you get past the traffic & ridiculously high prices of literally all goods & services.

We had a most delectable brunch at a place with magical natural light so you know my selfies were on point. Then we frolicked from patio to patio sippin’ & sunnin’. Blissful, I tell you!

So we’re on this patio. Minding our own business (eavesdropping) when we catch wind of a taco truck festival nearby. Yeah you heard me. A festival of 35+ food trucks ALL making tacos. I quiver at the thought.

I don’t know what taco won (I ate too many & had to be wheeled home), but if Peasant Food Manifesto didn’t win, I’ll riot. These fools made me a kimchi mac n cheese + chorizo taco.

I’ll wait while you let that soak in.

Food out of trucks & food out of my oven are the greatest things this life has to offer.

Time: 6 hours (prep + cooking) | Serves: 2-3

Ingredients:

• 5 boneless, skinless chicken thighs
• 1 lb. of potatoes, quartered
• 1 onion, sliced
• 4 tbsp. of harissa sauce
• 2 lemons, halved
• 2 tbsp. of olive oil
• S+P, to taste

How to:

• Combine chicken + S+P + harissa in a bowl, cover + let marinate for 4-5 hours
• Preheat oven to 400 degrees
• Heat a tbsp. of olive oil in a large, oven safe skillet over medium heat
• Add chicken skin side down, cook for 3 minutes
• Flip chicken, cook on this side for 3 minutes
• Remove from the pan
• Add the other tbsp. of olive oil to the pan
• Add potatoes + S+P, cook for 4-5 minutes
• Add onion + S+P, cook for 2-3 minutes
• Add chicken back to the pan + lemon halves
• Put pan in the oven, cook for 35 minutes or until chicken is cooked through
• Serve hot
• Don’t dirty any plates – eat straight of the skillet like our ancestors