It has been a while since I have updated the blog, so I hope you guys have been doing well! I got Chicken Thighs for 97¢/lb a couple of days!😁 So, I made up a very simple baked chicken recipe, but didn’t get the precise measurements (which never happens, btw). I guess it was a feel good day 🤷♀️ The recipe is very flowy, so feel free to adjust the seasonings to your taste. I had my chicken with a salad and mashed potatoes. For the Arugula salad, I just added some shredded Parmesan, Olive Oil, and Lime Juice! Simple yet refreshing 😊 For the mashed sweet potatoes just use a bit of the cooking liquid instead of milk or butter, and it will be super creamy!
I also recently started taking lunch box to work, and this recipe has bee perfect for it. Here is my lunch from this week made from the leftovers:
Have you guys read Solo Leveling (webtoon/novel)? Well, I’ve leveled up with my lunchbox, but it is a bit creepily cute (attested by one other person).. I don’t know how I feel about that 😅
The inner demon
Has tried creating
Only, it turned out
To something obscure.
Welp – no way to go but up!
INGREDIENTS (estimation, not precise):
- 2 lbs or 3 – Chicken Thighs
- 1 – Large Corn cut into 2″ pieces
- 1 tbsp – Fennel Seeds2 – Star Anise
- 1 tbsp – Coriander Powder
- 1/3 – small onion, sliced
- 1/2 – Lemon, Juiced
- 5 cloves – Garlic
- Olive Oil as required
- Salt and Pepper to taste
- Water as needed
TIPS FOR LUNCH
- I heated up the chicken and corn in the oven for 10 minutes at 450. Shredded the chicken thighs so that it is easier to eat, but left the skin whole to retain the crispiness.
- I added some strawberries and lettuce to replace the parmesan in my arugula salad, and the dressing (pink box) is olive oil and black vinegar
- For the mashed sweet potatoes just use a bit of the cooking liquid instead of milk or butter, and it will be super creamy!
- Set the oven at 350°F
- Pat dry the thighs, season it with salt and pepper
- Heat up some oil in a pan (I used cast iron, because one pot to conquer them all is my motto 🤣)
- As it starts smoking, add the thighs skin side down (do not crowd the pan)
- Render some of the fat (about 2 mins), flip and leave for about 30 seconds
- Take the thighs out
- Reduce the heat to medium, and in the same pan add fennel and anise and let it temper for a few seconds
- Add garlic, let it release it’s aroma, and then add the onions
- Cook the onions until the sides start browning and it becomes translucent
- Make some space for the coriander powder and add that to the pan
- Cook for 30s, mix everything together, and then add the corn
- Lay the thighs on top the corn
- Add water (should cover the corn and not the thighs), bring that water to a boil, and then stick it in the oven for 35 – 45 minutes (when you stick the thighs, juices should run clear)
- Reduce the sauce on the stove top (skippable)
- Garnish with Coriander/lemon zest and DONE!