When I ran across a recipe for Chicken Maque Choux in the pages of Gourmet 15 years ago, it soon became a summer standard. The dish has morphed over the years, and my copy of the original recipe is long gone. It’s a super versatile dish, with zucchini and other summer vegetables frequently making their way into the corn mixture. Rub chicken thighs with a mixture of cinnamon, cumin, garlic and onion powder and sauté them until crispy brown. Fresh corn, onions, tomatoes and bell peppers are added to the skillet to soak up the crispy brown bits in the pan, and the chicken is nestled in the mixture, covered and baked. The vegetables soak up the yummy chicken juices for an easy dish that impresses everyone. Pair it with watermelon-cucumber salsa and chips, and a baguette to soak up all the yummy juices.
—By Jill Melton, Relish Magazine Editor