The weather in New York last weekend offered a chilly, gray preview of the months to come. So at my house, we did the only rational thing: My husband lit a fire while I roasted a chicken. I also baked an apple cake — part of my slow-going efforts to use up the 41 pounds of apples we brought home from apple picking a few weekends ago.
(Not a typo: 41 pounds. In the orchard I am a woman possessed.) At least I’m well provisioned for Rosh Hashana cooking and baking — apples and honey are a sticky, tart and sweet tradition for the Jewish New Year, which is this week.
: : 1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides.
Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper. 2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil.
Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
3. Cut 1 lemon into 1/4-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes.
Remove from the pot and set aside. 4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot.
Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to t.