SPICY ROASTED CHICKEN THIGHS
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
- Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams
STOVE-TOP "ROAST" CHICKEN WITH LEMON SAUCE
Make and share this Stove-Top "roast" Chicken With Lemon Sauce recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 51m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
- Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
- Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
- Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
- Skim fat from reserved liquids and add enough broth to make 3/4 c total.
- Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
- Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.
Nutrition Facts : Calories 356.9, Fat 27.1, SaturatedFat 7.9, Cholesterol 110.8, Sodium 109.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 25.8
STOVETOP ROAST CHICKEN WITH SPICY THAI SAUCE(COOK'S ILLUSTRATED)
A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Use a splatter screen when browning the chicken.
Provided by Coppercloud
Categories Chicken
Time 55m
Yield 4-6 chicken pieces, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pat chicken dry and season with salt and pepper. Heat 2 tsp oil in a large skillet over medium high heat until shimmering. Add chicken pieces skin side down and cook without moving until golden brown, 5-8 minutes.
- Using tongs, flip chicken pieces skin side up. Reduce heat to medium low, add broth to skillet, cover, and cook until it reaches an internal temperature of 165°, 10-16 minutes. Transfer chicken to a plate.
- Pour off liquid into 2-cup measuring cup and reserve. Wipe skillet with paper towels. Add remaining teaspoon oil and heat over medium high heat until it is shimmering. Return chicken skin side down to skillet and cook undisturbed until skin is deep golden brown and crisp and internal temp is 160°, 4-7 minutes. Transfer to heated plates and tent loosely with foil. Skim fat from reserved cooking liquid and add enough additional broth to yield 3/4 cup.
- To the skillet add 1/2 the lime juice, sugar, garlic, fish sauce and curry paste. Cook over medium high heat, scraping bottom of the pan with a wooden spoon until the spoon leaves a wide trail in the sauce, about 2 minutes.
- Add reserved cooking liquid; return to simmer and cook until reduced to 1/3 cup, 2-3 minutes. Stir in any juices from the resting chicken; return to simmer and cook 30 seconds. Off heat, stir in cilantro and remaining lime juice. Pour sauce around chicken and serve immediately.
Nutrition Facts : Calories 252.5, Fat 18, SaturatedFat 4.5, Cholesterol 79, Sodium 262.1, Carbohydrate 5, Fiber 0.1, Sugar 3.5, Protein 17.4
More about "stovetop roast chicken with spicy thai saucecooks illustrated recipes"
SPICY THAI ROAST CHICKEN (WITH NAM JIM JAEW SAUCE)
From thatspicychick.com
5/5 (1)Total Time 1 hr 13 minsCategory DinnerCalories 639 per serving
- Add the lemongrass, coriander roots, garlic, and shallots to a mortar and pestle and pound into a fine paste. Next, add the chilies and pound until the paste is smooth. Stir in the light soy sauce, fish sauce, sweet dark soy sauce, ground white pepper, freshly cracked black pepper, turmeric powder, kosher salt, and coconut sugar until combined well. (Note: Alternatively, you can bend all the marinade ingredients into a smooth paste using a blender. You will need to uncover and scrape the sides of the blender jug.)
- While the chicken is roasting (or resting after cooking), prepare the spicy dipping sauce. Toast the glutinous rice in a dry skillet until golden brown and it smells like popcorn. Transfer to a mortar and pestle and pound into a fine powder (or use a spice grinder to grind). Then transfer to a small bowl and add the tamarind paste, fish sauce, lime juice, coconut sugar, and Thai chili powder. Mix with a spoon to combine, then stir in the garlic, shallot, and coriander. Taste and adjust sugar and lime juice if needed. Then set aside until ready to serve.
THAI ROAST CHICKEN THIGHS WITH COCONUT RICE RECIPE
From bonappetit.com
4.6/5 (312)Servings 4
- Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
- Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
- Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
- Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.
THAI ROAST CHICKEN (NONG GAI OP) RECIPE | FOOD NETWORK
From foodnetwork.com
Author Lakana Sopajan-TrubianaSteps 4Difficulty Easy
SPICY THAI PEANUT CHICKEN - THE ORIGINAL DISH
From theoriginaldish.com
ANGELA'S STOVETOP CHICKEN RECIPE | MYRECIPES
From myrecipes.com
CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
RECIPE: SPICY THAI CHICKEN AND BROWN RICE BOWLS | KITCHN
From thekitchn.com
THAI CHICKEN THIGHS - DAMN DELICIOUS
From damndelicious.net
STOVETOP ROAST CHICKEN WITH SPICY THAI SAUCE | COOK'S …
From americastestkitchen.com
Servings 4Category Main Courses, Weeknight
THAI ROAST CHICKEN WITH SPICY SAUCE | MARION'S KITCHEN
From marionskitchen.com
5/5 (1)Category Chicken, RoastsServings 4
STOVETOP-ROASTED CHICKEN WITH LEMON-HERB SAUCE - COOK'S COUNTRY
From americastestkitchen.com
STOVE TOP CHICKEN THIGHS | EASY CHICKEN RECIPE - DIETHOOD
From diethood.com
30 SPICY CHICKEN RECIPES THAT BRING THE HEAT
From allrecipes.com
7 SPICY ROASTED CHICKEN RECIPES TO FIRE UP YOUR PALATE
From food.ndtv.com
EASY PEANUT BUTTER CHICKEN RECIPE (THAI STYLE) - SCRUMMY LANE
From scrummylane.com
THAI ROAST CHICKEN WITH SPICY SAUCE - YOUTUBE
From youtube.com
You'll also love