April 20, 2012

Crispy Sticky Chicken Thighs Ingredients: 4 chicken thighs, skins on, bones in  12 oz fresh cherry tomatoes or 1 12 oz can of stewed tomatoes 1/2 lb new potatoes 1 parsnip 1 carrot Fresh oregano Olive oil 1 lemon Red wine vinegar 1 tablespoon butter To Make: Preheat oven to 425 degrees. Boil the new potatoes (unpeeled) in salted water until cooked.  Prick the cherry tomatoes with a sharp knife and put in a bowl. Boil enough water in a teapot to cover the tomatoes. Let them sit in the hot water for a few minutes.  Drain the tomatoes and remove the skins. They should come right off after sitting in the hot water.  On a cutting board, salt and pepper the skin side of the chicken a decent amount and rub in with your fingers. Salt and pepper the other side a bit lighter.  In a large pan, preferably a cast iron pan, heat up some olive oil and the tablespoon of butter on high heat. Once hot, place the chicken in the pan, skin side down. Cook on high heat for around 10 minutes and do not touch or move. The skins should get brown and crispy.  Once potatoes are done, drain them and gently “smash” them with the palm of your hand.  Peel and dice your parsnip and carrot.  Arrange in a baking dish, the potatoes, tomatoes, parsnip, carrot, and put the chicken on top, skin side up. You can add all the juices from the chicken pan right over it!  In a mortar and pestal (or a magic bullet), grind together a bunch of fresh oregano, some salt, some pepper, a tablespoon or so of olive oil and a splash of red wine vinegar.  Pour the mixture over the chicken and veg. You can also add in a few fresh leaves of oregano throughout the dish.  Bake in the oven for 35-40 minutes.  When it’s done, the chicken should be crispy on top and sticky from all the tomato juices.  Enjoy! This is a great chicken dish that incorporates a lot of veggies and comes out moist and delicious. No more dry chicken! 

Crispy Sticky Chicken Thighs

Ingredients:

  • 4 chicken thighs, skins on, bones in 
  • 12 oz fresh cherry tomatoes or 1 12 oz can of stewed tomatoes
  • 1/2 lb new potatoes
  • 1 parsnip
  • 1 carrot
  • Fresh oregano
  • Olive oil
  • 1 lemon
  • Red wine vinegar
  • 1 tablespoon butter

To Make:

  1. Preheat oven to 425 degrees.
  2. Boil the new potatoes (unpeeled) in salted water until cooked. 
  3. Prick the cherry tomatoes with a sharp knife and put in a bowl. Boil enough water in a teapot to cover the tomatoes. Let them sit in the hot water for a few minutes. 
  4. Drain the tomatoes and remove the skins. They should come right off after sitting in the hot water. 
  5. On a cutting board, salt and pepper the skin side of the chicken a decent amount and rub in with your fingers. Salt and pepper the other side a bit lighter. 
  6. In a large pan, preferably a cast iron pan, heat up some olive oil and the tablespoon of butter on high heat. Once hot, place the chicken in the pan, skin side down. Cook on high heat for around 10 minutes and do not touch or move. The skins should get brown and crispy. 
  7. Once potatoes are done, drain them and gently “smash” them with the palm of your hand. 
  8. Peel and dice your parsnip and carrot. 
  9. Arrange in a baking dish, the potatoes, tomatoes, parsnip, carrot, and put the chicken on top, skin side up. You can add all the juices from the chicken pan right over it! 
  10. In a mortar and pestal (or a magic bullet), grind together a bunch of fresh oregano, some salt, some pepper, a tablespoon or so of olive oil and a splash of red wine vinegar. 
  11. Pour the mixture over the chicken and veg. You can also add in a few fresh leaves of oregano throughout the dish. 
  12. Bake in the oven for 35-40 minutes. 
  13. When it’s done, the chicken should be crispy on top and sticky from all the tomato juices. 
  14. Enjoy!

This is a great chicken dish that incorporates a lot of veggies and comes out moist and delicious. No more dry chicken! 

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February 8, 2012

Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina) Serves 2 Ingredients: 2 boneless chicken breasts 1 can chickpeas Lettuce or field greens Sunflower seeds (Salted or unsalted, depending on preference) 1 1/2 lbs butternut squash 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 large lemon Olive oil 1 teaspoon course dijon mustard Salt and pepper Dried chili flakes Lemon zest Chives or green onions To Make: Preheat oven to 425 Peel and chop butternut squash into 1 inch cubes Cut the chicken breasts into 2 inch morsels On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper. Season butternut squash with a sprinkle of thyme. Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly. Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes. Meanwhile, in a large salad bowl, arrange lettuce Sprinkle in 2 tablespoons sunflower seeds Toss in 4 tablespoons of chickpeas In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed. When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions. Enjoy! I’m addicted to this salad! So good and so filling.

Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)

Serves 2

Ingredients:

  • 2 boneless chicken breasts
  • 1 can chickpeas
  • Lettuce or field greens
  • Sunflower seeds (Salted or unsalted, depending on preference)
  • 1 1/2 lbs butternut squash
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 large lemon
  • Olive oil
  • 1 teaspoon course dijon mustard
  • Salt and pepper
  • Dried chili flakes
  • Lemon zest
  • Chives or green onions

To Make:

  1. Preheat oven to 425
  2. Peel and chop butternut squash into 1 inch cubes
  3. Cut the chicken breasts into 2 inch morsels
  4. On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
  5. Season butternut squash with a sprinkle of thyme.
  6. Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
  7. Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes.
  8. Meanwhile, in a large salad bowl, arrange lettuce
  9. Sprinkle in 2 tablespoons sunflower seeds
  10. Toss in 4 tablespoons of chickpeas
  11. In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed.
  12. When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions.
  13. Enjoy!

I’m addicted to this salad! So good and so filling.

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