Text 30052, 83 rader
Skriven 2015-08-19 04:37:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1905
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coriander Chicken Thighs w/Miso-Glazed Root Vegetables
 Categories: Poultry, Herbs, Vegetables, Citrus
      Yield: 4 servings
 
  2 1/2 lb Skin-on, bone-in chicken
           - thighs
      4 tb Oil; divided
  1 3/4 ts Kosher salt' divided
      1 ts Fresh ground black pepper;
           - divided
      1 tb Ground coriander
      3 tb White or yellow miso paste
      2 tb Rice wine vinegar
      1 tb Soy sauce
      2 ts Honey
      1 lb Total carrots, parsnips,
           - and/or celery root; peeled
           - in 3/4" pieces
    3/4 lb Medium golden or red beets
           - w/fresh greens; peeled, in
           - 1/2" wedges, greens
           - reserved
    3/4 lb Small turnips w/fresh
           - greens; peeled, in 1/2"
           - wedges, greens reserved
      1 md Red onion; peeled, root
           - trimmed, cut lengthwise in
           - 1/2" wedges
      6 cl Garlic; unpeeled
      1    Lime; in wedges
 
  Preheat oven to 400øF/205øC.
  
  Set racks in the upper and lower thirds of the oven. In a
  large bowl, pat the chicken dry with paper towels. Add 1
  tablespoon oil and toss to coat. Season chicken all over
  with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander.
  Rub in seasoning and set aside at room temperature.
  
  In a large bowl, whisk together 2 tablespoons oil, miso
  paste, vinegar, soy sauce, honey, and 1/2 teaspoon each
  salt and pepper. Add vegetables and garlic cloves to the
  bowl and toss to coat. Transfer to a rimmed baking sheet,
  place on the upper rack of the oven, and roast until
  softened and browned, 40 to 45 minutes, tossing a few
  times during roasting. Peel garlic and discard skins.
  
  Meanwhile, heat a large skillet over medium-high heat with
  1 tablespoon oil. Once hot, add half the chicken thighs
  skin side down. Cook until skin is golden brown, 6 to 8
  minutes. Remove from skillet and place skin side up on a
  second rimmed baking sheet. Repeat with remaining chicken
  thighs, reserving skillet with fat after cooking. Transfer
  baking sheet to lower rack of oven and roast 12 to 15
  minutes more.
  
  Discard stems from reserved beet and turnip greens; wash
  and roughly chop the leaves. Pour out all but 2 teaspoons
  of oil from the skillet and place the pan over medium-high
  heat. Add the greens to the pan with 2 tablespoons water
  and 1/4 teaspoon salt and cook, tossing, until wilted, 1
  to 2 minutes. Transfer roasted vegetables to a serving
  bowl, add the sautéed greens, and toss to combine. Taste
  and adjust seasoning. Serve chicken thighs with vegetables
  and lime wedges
  
  by Rhoda Boone
  
  Epicurious | October 2014
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 02 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "I cook. My favorite thing to make is love." -- Jarod Kintz
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