So, sometimes I think ahead and plan meals - like with the white chicken chili. Then there are the times when I find an ingredient for super cheap, don't think it through, and just throw it in my carriage at the grocery store.
Chicken thighs, 99 cents a pound??! yes, I'll take 5 lbs of chicken thighs! But now what?
An impulse protein purchase usually means that I've already bought all my groceries for the week, and I'll need to improvise a meal using things already in my kitchen. This isn't the opportunity to try a new recipe from Dorie- this is about being resourceful and taking advantage of a sale by NOT buying more ingredients.
I can't imagine how I would do any of this without the internet. I'd likely be eating these simply baked and slathered in BBQ sauce.....(which I am still considering for the other 3.5 lbs of chicken thighs that are now stored in the freezer)
I love you Fine Cooking.com because you had this recipe:
I didn't have all the ingredients, but I had the most important ones! And I took a few liberties as well.
1.5-2 lbs chicken thighs (I used 5)
toasted sesame and ginger seasoning (optional)
1/2 cup soy sauce
1/3 cup granulated sugar
1/2 tsp. finely grated orange zest
2 Tbs. fresh orange juice
1-1/4 tsp. cornstarch
2 tsp. toasted sesame seeds
1 Tbs chopped cilantro
Preheat the oven to 450. Line a baking sheet with aluminum foil, then oil with canola/vegetable oil. Add the chicken to the baking sheet and prick the skin of the thighs all over with a fork (this will help some of the chicken fat to render) then season with salt and pepper. I also used some of the toasted sesame and ginger seasoning I received in my Boston Food Blogger launch swag bag!
Roast the chicken until it begins to brown. It took me about 25 minutes (the oven runs a little cold).
While the chicken is roasting, prepare the glaze: Combine the soy, sugar, and orange zest in a small saucepan and simmer until the sugar dissolves, stirring occasionally. Combine the orange juice and cornstarch in a separate bowl, stirring to combine. Add this to the saucepan, stirring until the sauce becomes glossy and thick. Reduce heat while the chicken finishes.
When the chicken is browned, set the oven to broil. Cook for 5 or so minutes, until the skin is deep brown and crispy.
Serve by spooning the soy glaze over the chicken and garnishing with toasted sesame seeds and chopped cilantro.
I served this with a mixture of brown rice, quinoa, and steamed broccoli.
I think this glaze would also be great on chicken breasts (without the broiling of course) or pork. Heck, I'd even use this sauce on a veggie stirfry - its good enough to stand alone!
When was the last time a sale inspired your cooking?