The one party menu you need for any night of the season
In a month filled with big celebrations, it can be easy to forget the simple pleasures of having a few friends over for dinner. This hearty supper for twelve is a good reminder. It’s easy to pull together and packed with do-ahead tips (the main course gets even better if it spends a couple of days in the fridge). And it’s a great excuse to pause, enjoy the season with your favorite people, and cook up some memories.
Menu Timeline
Up to two days ahead:
- Make the chicken stew and refrigerate, covered.
- Make the crème brûlée custards, chill, wrap each ramekin in plastic wrap, and refrigerate.
One hour ahead:
- Toast the almonds for the salad.
- Make the salad dressing.
- Make the saffron couscous.
Thirty minutes ahead:
- Reheat the chicken stew.
- Make the salad.
Just before dessert:
- Sprinkle the crème brûlées with sugar and caramelize the tops.
Shopping List
Fresh Produce
- 6 medium carrots (1 lb.)
- 3 large yellow onions
- 1 medium celery root (3⁄4 to 1 lb.)
- 6 lightly packed cups baby arugula (about 6 oz.)
- 1 bulb garlic
- 1 bunch fresh cilantro
- 1 small bunch fresh mint (optional)
- 4 lemons
- 1 large piece fresh ginger
Meat, Eggs & Dairy
- 6 lb. boneless, skinless chicken thighs (about 25 thighs)
- 10 large eggs
- 4 cups heavy cream
- 4 Tbs. unsalted butter
Other Groceries
- 2 quarts lower-salt chicken broth
- 2 cups canned chickpeas
- 2 cups small green olives, such as picholine or manzanilla
- 3 cups (1-1⁄2 lb.) couscous
- 3⁄4 cup sliced almonds
- 3 small dried red chiles, preferably chile de Arbol
- 1 Tbs. ground turmeric
- 2 fresh bay leaves or 1 dried
- 1⁄2 tsp. saffron threads
Pantry Staples
- 3/4 cup plus 2 Tbs. extra-virgin olive oil
- 3⁄4 cup plus 2 Tbs. granulated sugar
- Two 3-inch cinnamon sticks
- 2 Tbs. apple cider vinegar
- 2 Tbs. honey
- 1 Tbs. pure vanilla extract
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. Dijon mustard
- 1⁄4 tsp. table salt
- Kosher salt
- Black peppercorns
