Just because you can't gather all your loved ones in one room doesn't mean you can't put on a delightful Zoom seder.
2 tablespoons canola or vegetable oil2 heads baby bok choy, sliced into quartersAdd the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper.
In food processor: Blend the chickpeas for about 1 minute while the food processor is on Add garlic and chili Add ice Add salt Add tahini Add lemon Mix until you have a very smooth cream and eat warm with a spoon, with lots of olive oilI'm doing a seder with my family and our friends on Zoom. It will be a deafening cacophony of people trying to talk over each other, just like always. My recipe is: SALTWATER! Instructions: Cry.
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