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Chef critique

Moroccan Chicken Thighs with Asparagus & Spinach

A structurally sound and efficiently timed recipe that uses great pan-sauce techniques. However, it suffers from a deeply flawed cost estimate, significant under-seasoning of the vegetables, and a minor risk of burning the spice rub during the sear.

Score: 7/10

Suggested fixes

  • Revise the cost estimate to reflect the actual cost of purchasing all ingredients, which is likely closer to $15-$20.
  • Increase the total kosher salt to 1.5 to 2 teaspoons, and explicitly instruct the cook to season the vegetables when adding them to the skillet.
  • Instruct the cook to rub the chicken with a teaspoon of oil before applying the dry spice rub to protect the spices from scorching.
  • Consider swapping the asparagus for vegetables that pair better with Moroccan profiles, such as zucchini, green beans, or bell peppers.

Issues

  • high / cost: The cost estimate logic is flawed. Stating '$4-$8 if you already have the chicken thighs, asparagus, spinach' defeats the purpose of an estimate, as it excludes the most expensive main ingredients.
  • high / flavor: The recipe calls for 1 teaspoon of kosher salt in total. With 3/4 teaspoon used on the chicken and a 'pinch' in the quinoa, the onions, carrots, asparagus, and spinach are left completely unsalted, which will result in a bland dish.
  • medium / cookability: Searing chicken coated in dry spices (especially sweet paprika and cinnamon) and lemon zest over medium-high heat without oil in the rub risks burning the spices and zest, turning them bitter.
  • low / flavor: Asparagus has strong, slightly sulfurous compounds that generally clash with warm Moroccan spices like cinnamon, cumin, and coriander.

Strengths

  • Excellent parallel timing instructions, instructing the cook to prepare the quinoa while simultaneously cooking the chicken.
  • Groups all prep work into the very first step before active cooking begins.
  • Smart technique building a pan sauce by scraping up the browned fond with water/broth.
  • Includes a safe target temperature (165°F) for the chicken thighs.