Category: By Ethnicity/ Region
Sauerbraten Meatballs & The Food-Lovers Cleanse
| January 31, 2012 | Filled under Beef, Lamb, and Pork, German, Quick Weeknight Meals, Reviews |
I’m alive! January has been an insane month, and I’ve been running around like crazy doing what feels like twenty million things at a time. Because of that, dinners have not been very exciting lately. I do have fun recipes planned though and will post them as soon as I have the time to work out a few last details and type them up. Think soba noodles with sautéed chicken and roast mushrooms, cornmeal crusted tofu with quick ratatouille, and a buffalo chicken chili that I’ll try my hardest share before the game this weekend.
In the meantime, how do sauerbraten meatballs sound? Sauerbraten is a great dish – a little bit sweet, a little bit spicy, and extremely rich – but it takes days to make. I’ve figured out a way to replicate the flavors in a quick stovetop sauce that’s delicious served over meatballs for a delicious and easy twist on the original. Read More
Clementine-Soy Chicken Thighs
| January 22, 2012 | Filled under Asian, Chicken and Poultry, Fruit, Light, Winter |
Happy (Chinese) New Year!
For some reason, we always celebrated Chinese New Year when I was a kid. I don’t know why, but I always looked forward to it. It was so fun, and we didn’t eat Chinese nearly as often back then as we do now. Mom would take out the electric wok and cook dinner right on the table – usually a chicken stir fry. The next night, we’d wrap the leftovers in tortillas and eat them as fajitas. Yum.
I made this clementine-soy glazed chicken a few weeks ago and thought it would be the perfect Chinese New Year post. But then I started researching and apparently I had it all wrong. The holiday has all sorts of food traditions, like eating noodles to bring long life and dumplings to bring wealth. And apparently serving a chicken or duck whole represents health, but serving it cut – like these thighs – is the opposite. Oops.
Oh well. This dish is delicious any time of the year, and you should definitely make it (if you’re superstitious or prefer to celebrate the New Year more traditionally, just wait until tomorrow.) Read More
Pin ItClementine-Soy Glazed Chicken Thighs
Prep Time: 5 minutes; Total Time: 45 minutes
Ingredients
- 4 (about 1 pound) Bone-In Chicken Thighs
- 1 Tablespoon minced Shallot
- 1 clove Garlic, minced
- 1 teaspoon grated Ginger
- 1 teaspoon Olive Oil
- 4 Clementines, halved
- 1 Tbs + 1 teaspoon Low Sodium Soy Sauce
- 1 teaspoon Dark Brown Sugar
- 1 teaspoon Sake or White Wine
Preparation
- Preheat the oven to 450*F. Place the chicken thighs in a small baking dish with sides (I used a 9-inch cake pan). Gently slide your fingers between the meat and the skin to separate it. Combine the shallot, garlic and ginger and run it into the meat, beneath the loosened skin. Rub the skin with olive oil and season with black pepper. Tuck the clementines around the chicken, cut sides up. Roast for 20 minutes.
- Pour off any fat that has accumulated in the bottom of the pan. Remove 4 clementine halves from the pan and juice them into a small bowl. Whisk in the soy sauce, brown sugar, and sake. Pour the sauce over the chicken thighs and return to the oven. Roast for another 15 minutes, spooning the sauce over the chicken 2 or 3 times.
- Remove the chicken thighs from the pan and place them on a plate. Tent with foil to keep them warm. Transfer the sauce to a small saucepan set over high heat. Bring to a boil, then let reduce by half – about 5 minutes.
- Serve the chicken thighs with the reduced sauce and a roasted clementine half.
Approx. 275 calories, 17.4 grams fat, 8.5 grams carbohydrates, 0.6 grams fiber, 20 grams protein
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