Text 21951, 67 rader
Skriven 2012-03-03 06:09:30 av Dave Drum (1:261/38)
Ärende: BH+G 1047
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Thighs Roasted W/Rosemary, Red Onions & Red Potat
 Categories: Poultry, Chilies, Herbs, Potatoes, Citrus
      Yield: 4 servings

      2    Navel oranges
      3 tb Extra-virgin olive oil
      1 ts Kosher salt; + more as
           - needed
    1/2 ts Dried chile flakes
      8    Baby red potatoes; (12 oz),
           - halved
      2 md Red onions; sliced in 1/2"
           - circles
      2    (5") sprigs fresh rosemary
           +=PLUS=+
    3/4 ts Minced rosemary
      8    (6 oz ea) chicken thighs;
           - trimmed of excess skin

  Heat the oven to 425øF/220øC. Finely grate 1 teaspoon
  orange zest. Stir together the zest, oil, 1 teaspoon salt,
  and the chile flakes in a small bowl.

  On one end of a large rimmed baking sheet, toss 1
  tablespoon of the oil mixture with the potatoes, onions,
  and 1 sprig rosemary; separate the onions into rings, and
  spread the onions and potatoes into a single layer as much
  as possible. At the other end of the baking sheet, arrange
  the chicken skin side up and brush the tops of the chicken
  thighs with the remaining oil mixture. Tuck the remaining
  rosemary sprig between a couple of thighs and sprinkle the
  thighs and vegetables lightly with salt.

  Roast for 20 min. Baste the chicken with the pan drippings
  using a brush and stir the potatoes and onions. Continue
  to roast, basting and stirring every 10 min., until the
  chicken skin looks crisp and golden and the potatoes are
  lightly browned in spots, about 30 min. more.

  Meanwhile, peel the oranges with a sharp knife, making
  sure you've removed the pith and membrane. Slice crosswise
  into roughly 1/2-inch circles and then chop into roughly
  1/2-inch pieces, discarding any thick center membranes.
  Transfer to a small bowl and stir in 1/4 teaspoon of the
  minced rosemary.

  When the chicken is done, remove the rosemary sprigs from
  the pan and discard. Stir the potatoes and onions,
  transfer with a slotted spoon to a serving bowl, and stir
  in the remaining 1/2 teaspoon minced rosemary. Baste the
  chicken and transfer with tongs to a serving platter, top
  with the orange mixture, and serve hot.

  Fine Cooking | February 2012

  MM Format by Dave Drum - 27 February 2012

  Uncle Dirty Dave's Archives

MMMMM

... There are two kinds of pedestrians - the quick and the dead.

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