Sunday, July 4, 2010

Thai Marinated Roast Chicken and Stir-fried Bok Choi

Tonight we worked through some of our CSA produce from Roots and Shoots by trying some new found recipes in our Fine Cooking magazines. Our CSA food inventory was reduced by the bok choi, tat soi, cilantro, and scallions.

The main dish of chicken called Thai Marinated Roast Chicken with Lemongrass-Peanut Pan Sauce. The recipe can be found in issue #62 of Fine Cooking magazine, which came out in December of 2003.

Here is the list of ingredients to taunt you. The directions are not complicated, but very long so I won't be re-keying. If you can't find the recipe, feel free to email me and I will help you out.

2 bone-in, skin-on chicken breast halves
4 bone-in, skin-on chicken thighs
kosher salt
5 large cloves garlic, peeled

1/4 cup sliced and finely chopped fresh lemongrass (1 to 2 stalks, tough outer leaves removed)
1/4 cup fresh lime juice (1 large lime)
1/2 cup coconut milk, well stirred
1/4 cup fish sauce
1/4 cup roughly chopped fresh cilantro
3 tablespoons packed light brown sugar
3 tablespoons creamy peanut butter
8 to 12 cloves garlic, peeled, or 4 to 5 shallots, peeled and cut in half (or a mix)

2 tablespoons finely chopped peanuts
fresh cilantro, sprigs or chopped leaves

We served it with Stir-Fried Bok Choi with Garlic, Ginger and Scallions. This recipe can be found in issue #105 of Fine Cooking magazine, and it came out in May of 2010. Fine Cooking offers the recipe on-line. We added our tat soi to this dish to bulk up our recipe.

We made jasmine rice as our second side and this was great for sopping up the sauce from the chicken.

In hindsight, I would not put the chicken and boy choi dishes together as they are both saucy. Perhaps just some of our new carrots and snow peas steamed would have been a better match. And as for the chicken recipe, it called for breasts and thighs and everyone agreed that the thighs out shone the breasts. Another change for next time.

Turnips, radishes and beets are now on our minds for the meals in the coming week.

We seem to have just about every issue of Fine Cooking magazine. They now offer the series on DVD but we have yet to consider the investment. I would be interested to hear from anyone who has taken that plunge.

How are you doing with you fresh produce bounty?

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