From Kathleen Purvis’ blog I’ll Bite, at http://obsbite.blogspot.com:
I was reading a cookbook the other day when I saw a recipe described as “perfect for a weeknight.” The problem? It called for marinating something for 4 hours. That's only perfect for a weeknight if you work at home and can stop by the kitchen after lunch.
The recipes in the cookbook “Keepers,” by Kathy Brennan and Caroline Campion (Rodale, 2013), are more my speed. Written by two magazine editors (Saveur, Gourmet and Food Arts for Brennan, Glamour, Saveur, Good Housekeeping and GQ for Campion), the idea is that they only included recipes that they both agreed are keepers for home cooks.
This chicken is a great example: You toss chicken pieces and some easy ingredients in a bag in the morning before you leave for work, then refrigerate it for 8 to 12 hours. The chicken pieces pick up a lot of flavor and color from the marinade and they bake in 30 minutes with very little fuss when you get home.
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Yes, a full tablespoon of smoked paprika is correct. That's what gives so much flavor to a very simple dish.