Turn that head of cabbage in your vegetable drawer into this sabzi-inspired dinner.
in all forms. The whole bird, the legs, the wings, the neck, the breast, but especially thighs that are bone-in and skin-on. If you were to look in my fridge right now, you’d almost always find some chicken thighs in there ready to help me throw a hearty meal together with minimal effort.
Dig around a little more in my kitchen, and you’ll find the inspiration for this new recipe. Bag of peas lingering in the freezer? Everlasting head ofAs a kid, I ate a lot of cabbage. My mother would make cabbage sabzi all the time, using many different combinations—sometimes peas, sometimes potatoes. She’d always offer a full array of dishes to go with it: roti, salad, rice, and dal. Me? I’m usually scrambling to make a single dish after work—it needs to be a full, satisfying meal in one pot.
So we start with chicken pieces, rubbed with a simple, fragrant, savory mixture of cumin, coriander, turmeric, and garlic powder. The combination is a little toasty with a bright yellow color from the turmeric. Don’t worry, though, if you don’t have these exact spices on hand; the rub is flexible. Feel free to riff with a little paprika, some onion powder. You could make it with dried chipotle or curry powder too.
Then it all comes down to technique: I have learned over the years that if you want the perfect golden crispy skin on your chicken, you need to start with a cold pan. Add the chicken thighs skin side down and turn the heat to medium. As the pan warms, it will begin to render the fat and brown the skin—resist the urge to fuss with it! When the chicken is finished in the oven, the meat turns out incredibly juicy on the inside, with a perfectly crackly top.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Crispy Rice Bowl With Spring VegetablesThis dish was closely inspired by Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and, sometimes, meat that's mixed together right before it's eaten. But even though bibimbap, which has existed for centuries in Korea, is extremely customizable, this recipe isn't bibimbap exactly (hence the name): It doesn't include some of the usual players, like cooked soybean sprouts, blanched spinach, and julienned carrots; it leans heavily into the crispy rice (which is only achieved when bibimbap is made in a stone pot called a dolsot) and takes a shortcut using a nonstick skillet; and the sauce—here, a mixture of gochujang, honey, soy, and rice vinegar—is thinner than the classic.
Read more »
Crispy Miso-Butter Fish With AsparagusLevel up your weeknight fish routine with a crispy, flavor-packed crust.
Read more »
These Crispy Baked Asparagus Fries Will Make You Forget All About French FriesThey only take 15 minutes to prep.
Read more »