Lemon Chicken Thighs

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Lemon Chicken Recipe

  • Cook time: 55 minutes
  • Yield: Serves 4-6.

INGREDIENTS

  • 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 2 Tbsp lemon zest
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
  • 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2-3 Tbsp melted butter
  • Lemon slices for garnish

METHOD

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Inspired by: http://www.simplyrecipes.com/recipes/lemon_chicken/

Lobster Thermidor

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Lobster Thermidor

This is specifically meant as a romantic dinner for two, and trust us, you both will love it.

Ingredients:

Lobster tails (2 large ones are 3 smaller ones, frozen is fine)
2 Tbs butter
2/3 cup flour
1/2 tsp Dijon mustard
1/2 tsp minced onion
1/4 tsp fresh ground black pepper
2/3 cup half and half
1 Tb sherry
1/3 cup freshly grated Parmigiano Reggiano
1/8 cup mushrooms (sliced or diced)
1 tsp lemon juice
Paprika

Directions:

Boil lobster. If frozen, boil for around 15-20 minutes. If fresh, boil for less than that. Cook until bright red and the tail curls. As they boil, prepare the sauce. Start at a medium temp with the butter and onion and mushrooms. After a few minutes, reduce to a medium low setting and throw in the remaining ingredients except for the paprika. When lobster is done, remove the meat and cut it up into small chunks. Try not to ruin the shells as you can still use them. Just slice them open down the middle, crack open the tail, and pull out the meat. Toss the chunks of lobster into the sauce and let that simmer for around ten minutes. Stir frequently, but while that’s simmering, trim the shells a bit to make them more functional as bowls. Stuff the deliciousness into the shells. Top with a dusting of Parmigiano Reggiano and paprika. Broil for 3-5 minutes, or until you get a nice browning on top to your liking.

Laissez les bons temps rouler!

Chicken and Cauliflower Tikka Masala

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Chicken Tikka Masala

Marinade Ingredients:

1 cup Greek yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon hot curry powder
1 teaspoon ground tabasco pepper (Cajun Kicker)
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt
1 pound boneless skinless chicken breasts or thighs (cut up into skewer size pieces)
4 long skewers

Sauce Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 cup chopped cauliflower
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons hot curry powder
1 teaspoon salt
1 teaspoon ground tabasco pepper (Cajun Kicker)
1 (8 ounce) can tomato sauce
1 cup half and half or cream
1/4 cup chopped fresh cilantro

Directions:

For marinade combine yogurt, lemon juice, cumin, curry powder, tabasco pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Get your grill going. When grill is ready put chicken onto skewers, and discard marinade. Grill until juices run clear, about 5-10 minutes on each side, depending on the heat of your grill/coals.

Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, hot curry powder, ground tabasco, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and cauliflower, and simmer for 15 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Commentary: The use of Coussou’s Cajun Kicker Pure Ground Tabasco really gives this traditional Indiana dish some nice Louisiana heat (some other hot ground pepper will do fine as a replacement though), and the cauliflower acts as a curry sponge which is awesome. Also, doing this with skewers really results in a wonderful flavor and tenderness for the chicken if done right.

Inspired by: http://allrecipes.com/recipe/chicken-tikka-masala/