Crispy Sesame Chicken Thighs

When I want a delicious chicken dish with low time in preparation, crisped chicken thighs - bone-in, skin-on - is usually it. The glaze or rub is so flexible and it's on the table in about an hour.

Ingredients serves 6

6 or 7 bone-in chicken thighs, skin on

1/2 C soy sauce

1 T sesame oil + more for brushing

2 to 3 garlic cloves, peeled and pressed

1 T olive oil

sesame seeds for garnish

Procedure

Mix soy sauce, sesame oil, and garlic together in a small mixing bowl and place the chicken skin-side down in the bowl. In a heavy skillet (I like to use my Le Creuset braiser), heat olive oil. Place the skin side of chicken down and cook for 25 to 30 minutes.

Turn the chicken over - the skin will be browned and crisp - and cook on the second side for 25 to 30 minutes.

To finish, brush each chicken thigh with a thin layer of sesame oil and sprinkle with sesame seeds. Serve immediately! I served these with a side of steamed brown rice and roasted broccoli for an easy mid-week dinner.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog