Monthly Archives

February 2019

0

THIGHS WITH LEMON AND CASTELVETRANO OLIVES

chicken with lemon and olives

There is almost a poetic overtone for this dish. The colors are spectacular, and the flavors imparted from the brininess of the olives and the tart acidity of the lemons create a match made in heaven. The olives from Castelvetrano, Sicily are the most ubiquitous snack in Italy. They differ from other olives because they are a sweeter, very meaty and have almost a buttery flavor, which are ideal for this dish, so they don’t impart too much sodium. Ensure…

Continue Reading →

0

CHICKEN SOFRITO

CHICKEN SOFRITO

This is a recipe made popular by nomadic shepherds and Palestinian villagers, where people had limited means and it’s the true essence of a rustic dish. It delivers the indigenous and a quintessential flavors of Jerusalem and though simple in flavor, it is one on of the most exquisite chicken dishes I’ve ever tasted and prepared. The dish calls for a whole chicken, but it can easily be substituted with thighs. Not be confused with the sofrito associated with Spain…

Continue Reading →

0

POLLASTRE CON GAMBAS – SPANISH CHICKEN WITH SHRIMP

SPANISH CHICKEN WITH SHRIMP

This stew is a flavor bomb that defines the quintessential cuisine of northern Spain, Catalonia. The marriage of poultry and seafood often is a paired combination, which is undeniably as heavenly as it is unique, so much so that this will become a dish you will come to crave and prepare often. The picada is what creates the creamy factor in this dish with the bread and almonds.   6 chicken thighs – bone in and skin left on –…

Continue Reading →

0

ASOPAO WITH CHICKEN AND SHRIMP

asopao with chicken and shrimp

This definitely falls into the category of one-pot-meals and am a total junkie for braised dishes and stews. Asopao is all the rage in Trinidad and Tobago and Puerto Rico. Paired with the vast array of seafood from the coastlines in Florida, especially the Gulf, this take it’s appropriately called Flo-ribbean Asopao, as the state has a vast injection of Creole, Caribbean and Latin culinary influences. Here, the mix of shrimp and chicken create unique and unparalleled flavors, resembling a…

Continue Reading →

0

COCONUT CURRY THIGHS

coconut curry thighs

This Thai inspired fragrant thigh dish is a flavor powerhouse made creamy by the use of coconut milk. If you aren’t a culinary gangster in the kitchen yet, this will surely acquire you some accolades!   10 chicken thighs – bone in/skin on – remove from fridge at least 1 hour before cooking 1 TSP Gourmet Garden ginger paste 1 TBSP Gourmet Garden lemon grass paste 1 whole head of garlic – unpeel each clove and left whole 1 can…

Continue Reading →

0

OVEN GRILLED TOMATILLO THIGHS

oven roasted tomatillo thighs

Unleash your tomatillo with this outstanding South of the Border dish.  Tomatillos may be somewhat alarming if you have no clue what they are, but chances are, if you have sampled Salsa Verde at a Mexican restaurant, you’ve had tomatillos. Also known as the Mexican Husk tomato, tomatillos have an exterior paper-like covering and they shouldn’t be confused with green tomatoes, as tomatillos have a sweet-tart, almost lemony-apple taste that has absolutely no substitute in the flavor department. And most…

Continue Reading →

0

SLOW COOKER MOROCCAN CHICKEN THIGHS

MOROCCAN CHICKEN THIGHS

Typically, the slow cooker isn’t one of my go to methods of food preparation, as I find I require a bit more of a stimuli and challenge in the kitchen. Chili or a beef stew are the usual contenders to set it and forget it. However, for this dish, the slow cooker renders an outstanding dish infused with authentic Moroccan overtones, so captivating that it’ll make you think it’s been prepared in a Tagine and you are eating al-fresco in…

Continue Reading →

0

MEDITERRANEAN ASIAN SPICED RUBBED CHICKEN THIGHS

MEDITERRANEAN ASIAN SPICED CHICKEN THIGHS

Memory fails as to where I obtained this take, but it’s been one of my go-to thigh recipes. The preparation yields the most succulent rendition with an intoxicating aroma permeating while cooking, due to the uncommon spice mixture. Here, aleppo pepper, Szechuan peppercorns, coriander seeds, star anise and subsequently herbs are showcased mixing Mediterranean with a definite Pan-Asian twist.   PREHEAT OVEN TO 350F 8-10 bone-in chicken thighs – remove from fridge at least 1 hour before cooking 1 TSP…

Continue Reading →

Pantry Rat
Assign a menu in the Left Menu options.