I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
I had some bone in chicken thighs in the freezer and was looking for ideas on line and found fitfoodiesfind which looked simple and delicious. I was being lazy so simple fit the bill.
I like dark meat rather than white meat to me it remains moist and I reserve cooking them when Lyn is fasting, I call them my bachelor nights. The one key difference between the two is the fat content. Chicken thighs are fattier than the breasts and are also moister in comparison. However, both thighs and breasts have the same relative content of iron, sodium, and good cholesterol, they differ in the amounts of calories, fat and saturated fats.
Anway…. This baked chicken thigh recipe has the crispiest skin and the juiciest inside. You can’t go wrong with this recipe any day of the week.
1.5lb. – 2 lbs. bone-in and skin-on chicken thighs (~4 large chicken thighs)
1.5 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon honey
2 tablespoons olive oil
Preheat the oven to 400ºF and line a baking sheet with aluminum foil and place a metal cooling rack on top of the aluminum foil.
Add the granulated garlic, salt, and pepper into a small bowl. Set aside.
Next, prep chicken thighs by using kitchen shears to trim any excess skin. Next, draw out moisture from the chicken thighs by patting them with a paper towel.
Sprinkle the spices on the chicken thighs and use your hands to massage the spices into the chicken. Be sure the chicken thighs are covered with spices. Let the chicken sit for 10-15 minutes in the dry rub.
Place the chicken thighs on top of the metal rack.
In a small bowl, whisk the olive oil and honey together and drizzle the mixture over the chicken thighs.
Place the chicken in the oven and bake the chicken thighs for 30-35 minutes or until they reach 160ºF.
Remove the chicken from the oven and let the chicken rest for at least 5 minutes.
I’m not sure where Lyn was but she must have had other plans because I will generally whip something like this up if cooking for myself. This is a cook from the gut and largely depends on what in the frig. I like the addition of honey gave it a sweeter taste. Sorry my picture did not come out that great, probably did not have my glasses on, but the taste made up for it. Remember cooking is a lot of tweaking to your tastes as well as what you have on hand.
1 lb boneless, skinless chicken breast cut into 1 inch cubes
Optional: flour or cornstarch
Coat or dredge chicken pieces
Cornstarch is for gluten free
salt and pepper to taste
2 Tbs olive oil divided (1 Tbs)
1 cups broccoli florets
1 cups asparagus
1/2 red bell pepper cut into 1 inch pieces
I only had red bell pepper but would be nice with yellow and green mix.
Handful of raw or roasted cashews
Handful of sesame seeds
2 tsp minced ginger
1-2 garlic cloves minced
Optional depends on what you have in frig for veggies, i.e. carrots, broccoli florets etc.
Note: remember you want everything to be bite size
Stir Fry Sauce
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes
Stir Fry Sauce
In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
Add a tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
Add chicken floured or not (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper, and asparagus and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute or until you smell the garlic.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Bring to a boil, stirring occasionally, stir in cashew and let boil for one minute or thickness you like.
It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.
About 2 lbs chicken wings
2 tablespoon peanut oil (or cooking oil)
1/3 cup dark soy sauce
2 tablespoon honey
2 tablespoon Chinese wine or 2 tablespoon dry sherry
1 garlic clove, crushed
1/2 teaspoon finely grated fresh ginger
I forgot to add wine to picture
Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
Add soy, honey, wine or sherry, garlic and ginger, stir well.
Reduce heat to low, cover and simmer about 30 minutes or until tender.
Stir frequently towards end of cooking and make sure the sweet does not burn.
Serve warm or room temperature
Lyn’s stuffed eggplant – I will get the recipe out of her.