mojo chicken

Two nights ago I had a dinner mission: to make mojo chicken thighs. I already had the chicken that needed to be cooked, so this seemed like a good way to make it. Fortunately I thought of this early on in the day and was able to marinate the chicken in mojo sauce for a number of hours. My plan was to make couscous and black beans to go with it. When dinner time came I decided to trade the black beans for squash because I also had some that needed to be cooked and I figured it would go well will everything else and I wouldn't miss the beans. So, I started making the squash while I took the chicken out of the refrigerator and put it in a hot skillet with olive oil to cook the chicken and fry the skins. I wasn't sure of the best way to cook the chicken, but this worked out fine. In fact, I was really impressed with the way it turned out; the skins were crispy and the chicken was moist, fully cooked, and flavorful. I would definitely make this type of chicken again. When it came time to make the couscous I opened the box, only to find that it wasn't as fresh as I expected it to be. I won't go into details here, but the couscous was not appropriate for eating, so I threw it out. I had time to make rice, but I wasn't really interested, so I made some frozen corn that I found in the freezer instead. So, despite my doubts about how to best cook the chicken and my complete failure when it came to my planned side dishes, the dinner ended up being really good. I loved the squash and corn, and the chicken far exceeded my hopes. I didn't take a picture because it wasn't very pretty with everything sort of the same color, but it was all very tasty anyway. I love cooking nights that work out despite setbacks. And I love it that I planned ahead enough to marinate the chicken.