Text 7059, 82 rader
Skriven 2013-11-25 07:45:16 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Thighs was mango chicken
================================
Ruth Haffly Said to Dave Drum about Thighs was mango chicken

RH> RH>  DD> Or you could use thighs next time.

RH> RH> If I've got any on hand; I generally buy the boneless, skinless
RH> RH> breasts. Last night Steve made a gravy and cut up the second
RH> RH> piece of chicken into it. Combined with the mango chutney, it
RH> RH> was pretty good--had it over the biscuits he'd made using kefir
RH> RH> instead of buttermilk. I steamed some fresh broccoli to go with
RH> RH> it.

RH>  DD> I do thighs (and legs) for a couple of reasons - factory
RH>  DD> chicken breast tends to be flavourless and dries out too
RH>  DD> easily. And dark meat chicken is le$$ expen$ive than white meat
RH>  DD> chicken. If doing skinless the fat component is of no
RH>  DD> appreciable difference.

RH> I do buy the thighs from time to time but tend to use more of the
RH> breasts for my cooking. Around here the breasts go on sale quite
RH> often, I think more so than the thighs so sale time is when I stock
RH> up.

I dunno how it is in your area - but, around here thighs average 
U$1.19/lb regular price. Often leg quarters (thigh & drumstick unit) are
on sale for 69c/lb in 10# bags (sometimes less). Split breasts - bone-
in, skin-on are never seen these days for less than U$1.69/lb. Just as 
boneless, skinless breast halves don't drop below U$1.99/lb even in the 
"family pack".

That's a good thing for me since I prefer the dark meat of battery-
raised chicken. Free-range isn't such a big deal between white meat and 
dark. But, free-range is more pricey. And let's not even look at the 
stickers on free-range organic.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sorta Oriental Chicken Thighs
 Categories: Poultry, Sauces, Citrus, Wine, Rice
      Yield: 4 Servings
 
      2 lb Chicken thighs; skinned,
           - boned
      2 tb Soy sauce
      2 tb Cider vinegar
      2 tb Dry sherry; or orange juice
      1 ts Toasted sesame oil
      1 ts Honey
    1/2 ts Garlic; minced (or more)
      1 tb Orange juice
      1 ts Cornstarch
      4    Green onions; sliced
      1 c  Long grain rice
 
  Preheat oven to 375oF/190oC.
  
  Rinse chicken and pat dry. Arrange in a single layer in a
  glass baking dish. Set aside. In a small bowl, stir
  together soy sauce, vinegar, sherry, sesame oil, honey and
  garlic. Pour over chicken. Bake, uncovered, 30 minutes or
  until chicken is tender and no longer pink.
  
  While chicken is in the oven cook the rice using your
  favourite method. Fluff and keep warm.
  
  Remove chicken from baking dish and keep warm. Transfer
  sauce to a small saucepan In small bowl, stir together
  orange juice and cornstarch. Add to sauce. Cook and stir
  over medium heat until thickened and bubbly, about 3
  minutes. Cook 2 minutes more, stirring constantly.
  
  Serve chicken over rice with sauce. Sprinkle sliced
  green onions over as a garnish.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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