Oct
20
2015

A rare open thread.

I got nothing, sorry. And I ain’t gonna spin my wheels to come up with something half-suitable, so: talk among yourselves. I dunno, give me a good recipe for boneless chicken thighs or something: I got three that should be cooked up tomorrow.

9 Comments

  • phineasfahrquar says:

    I made this recently. It’s pretty tasty:

    8 boneless, skinless chicken thighs (about 2 lb. total)
    1/4 cup extra-virgin olive oil
    1 Tbs. apple cider vinegar
    4 tsp. curry powder
    1 tsp. smoked paprika
    1/2 tsp. ground cinnamon
    1/4 tsp. cayenne pepper
    Kosher salt
    1 large head cauliflower, cut into bite-size florets
    3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
    1 cup pitted green olives, halved or quartered if large
    1/3 cup chopped fresh cilantro
    1 large lemon, cut into 4 to 6 wedges

    STEPS

    1. In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight.

    2. Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer.

    3. Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes.

    4. Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.

    Source: http://www.finecooking.com/recipes/curried-chicken-thighs-cauliflower-apricots.aspx

  • bensdad00 says:

    single layer thighs in bottom of glass pan
    cover in mix of cream of mushroom soup, creamed corn, Rotel diced tomatoes with chilies and stove top corn bread style,
    sprinkle with pepper jack cheese
    Bake

  • Brian Swisher says:

    1 pkg chicken thighs (preferably with skin) on bottom of pan.
    Cover with mixture of 8oz of French dressing, 1 can of whole berry cranberry sauce and 1 pkg of onion soup mix.
    Bake @ 350 for ~40 min.
    Serve.
    The juice is excellent over rice or noodles.

  • acat says:

    Been fiddling with a peach catsup variant – we now have a nightshade allergy in the house, along with everything else, so no peppers, tomatoes, potatoes, tomatillos, or eggplant. (those last two are no loss, IMO)
    .
    Nothing to report yet other than “peaches are pretty tasty” and “catsup shouldn’t be this color”.
    .
    Mew

  • Finrod says:

    I’m just boggled that my Steelers are 4-2 despite losing two field goal kickers, their starting left tackle, and maybe their star center for the season and having their #1 and now #2 quarterbacks and a starting middle linebacker lose games due to injury and having their star runningback and their fastest wide receiver out becaue of suspensions– if this whole team actually ever gets on the football field together at one time, they’re going to be nigh unstoppable.

  • JAB says:

    I’m a big fan of chicken tortilla soup in the slow cooker. 1 chopped up onion, maybe a couple of cloves of garlic, chicken, cumin, chili powder [or just dump in a packet of taco seasoning. 1 can rotel or chopped tomatoes if too spicy. And a couple of cups of liquid: chicken broth, V8 juice, beer, whatever floats your boat. Cook 8 hours on low. Salt and pepper to taste. Serve in a bowl, topped with crushed tortilla chips, avocado, and/or sour cream as desired.

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