A riff on the Hungarian classic, these meaty chicken thighs are braised with sautéed peppers, onions, and garlic and finished with yogurt and fresh dill. Serve it over brown rice or buttered whole wheat noodles, or with Mashed Celeriac, so you can sop up every drop.
This recipe is from The Clean Plates Cookbook ($9.97) by Jared Koch with Jill Silverman Hough.
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