Pan-Seared Chicken Thighs with Roasted Baby Zebra Eggplants & Fennel Salad.
We enjoyed it, the chicken skin was nice and crispy, we only had a couple spots that were a little soft still but it was still a good learning experience for how to crisp chicken with the skin on. Me and Hubby tag-team our cooking, he handles the meats and I do the other things and we both prep and do what's needed! It's fun to cook together. We both agreed that it was good, we ate the whole thing and we would eat it again, but it wasn't our favorite meal either. As with any food adventure you are taking a risk and so sometimes you will find something out of this world, and other times it will be a great learning experience! The flavors weren't really our thing with the strong fennel in the salad portion. I'm not the biggest fan of fennel flavors but there are always exceptions so I'm willing to try it in different ways. The roasted eggplant and mash was really great. The mash from the eggplant was I think my favorite thing in this meal! It had a bit of tart from the sherry vinegar and it worked really well with the earthiness of the eggplant. Definitely making it again! As a whole we would not make this meal again, but did enjoy some of the different components of it that are repeatable.
I'm totally in love with Blue Apron right now, they have so much information on their site and even have a YouTube Channel with lots of videos that teach you different things and I've already learned so much! I love how they are helping home cooks have exciting food at home that we cook ourselves!