We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Crispy skin roasted chicken thighs
Cinnamon dusted sweet potato jojos
Blistered broccolini
Apricot-thyme pan sauce
Peanut butter bar with cream cheese peanut butter mousse and cocoa

Shopping List:

orange sweet potatoes
fresh thyme leaves

unsalted butter
heavy whipping cream
cream cheese

Dry Goods / Pantry:
extra virgin olive oil
apricot jam
dijon mustard (or whatever mustard you like)
dry white vermouth (or substitute water or chicken stock plus lemon juice)
creamy peanut butter (for a less sweet dessert, use natural peanut butter)
all-purpose flour
baking soda
light brown sugar
vanilla extract
cocoa powder
powdered sugar
Reese’s minis (optional garnish)
kosher salt, plus more to taste

skin on, bone-in chicken thighs

ground cinnamon (or cinnamon stick)
cardamom seeds (taken out of the pods or use pre ground)
cumin seeds
coriander seed

Equipment List:
1-2 baking pans (18 inches by 13 inches) and 1 baking pan (9 x 13 or equivalent)
1 cooling rack (that fits on top of the larger baking sheets)
Stand mixer (or hand mixer) with whisk attachment
A few bowls of various sizes
Fine mesh sieve
Spice grinder (aka coffee grinder or use a mortar and pestle)
Wooden spoon
Rubber spatula
Cutting board
Chef knife
Parchment paper cut for 9” x 13” pan