Easy Baked Chicken Thighs

Had to use the rest of the value pack of chicken thighs, so threw this in the oven for a quick meal and leftovers. Next time I'd throw in some chopped carrots on the side.

• 3 T garlic, minced
• 2 T soy sauce, low-sodium
• 1 T worcestershire sauce
• 1 T dried parsley
• generous sprinkling of black pepper
• 1/3 c butter
• 6-8 boneless skinless chicken thighs

1. Microwave garlic, sauces, parsley, pepper and butter for 1:30. Stir until all the butter is melted.
2. Grease baking dish.
3. Space chicken thighs out in dish and then pour a spoonful of sauce on each thigh. Save remainder of sauce for basting later.
4. Bake at 350F for 20 minutes. 
5. Baste with remaining sauce.
6. Bake at 450F for 10 minutes.
7. Server over rice with vegetables.

Notes

*** Overall, **** for ease of preparation
4/27/11 Made it again. Threw in broccoli on the steamer attachment of the rice cooker. Quite a nice complete meal with very low prep time. Might upgrade to **** rating overall.
Oct 2019 baked brussel sprouts at same time and they came out perfectly.

Variations

Broil for last 10 minutes. 

Bake at 375 in three 15 minute batches, basting each time.

Broil for 20 minutes. (Careful of smoking issues, or burning the garlic).

Use all soy instead of worcestershire. Substitute balsamic vinegar for the worcestershire.

Use rosemary instead of parsley.

Pan Fried Chicken with sauce

Delicious! Use a high quality fragrant coconut milk for the best outcome.

• 6-8 skinless boneless chicken thighs, defrosted
• 1 t cayenne
• 1 t cumin (heaping)
• 1 t turmeric
• 1 t coriander
• salt + pepper
• oil
• 1 T fresh ginger, chopped
• 3 cloves garlic, chopped
• 1 carrot, chopped
• 1 tomato, seeded, diced
• 1 can coconut milk

1. In a shallow container, mix cayenne, cumin, turmeric and coriander.
2. Coat each chicken piece thoroughly in spice mixture.
3. Sprinkle with salt and pepper.
4. Heat (cast-iron) pan to medium. Add 1 T oil. Cook chicken (each side about 4 minutes) until juices run clear. Remove to serving bowl.
5. Add more oil. Lightly fry the garlic and ginger for 2 minutes. Add the carrot, frying another 3 minutes.
6. Add the tomato. Cook another 5 minutes.
7. Stir in coconut milk. Simmer for 5 minutes.
8. Add the chicken back into the pan. Simmer for 5-10 minutes.
9. Serve over rice.

Variations

• Add peas for something green.
• Use onion instead of/in addition to carrots.
• Add 2 jalapeno peppers with the garlic.
• Garnish with basil or parsley.

Notes

10/30/11 Made for dinner, peas thrown in with the coconut milk. Served with rice and steamed broccoli. 7 thighs, plenty left over - especially sauce.
2/15 Made for dinner with extra large can of coconut milk, diced water chestnuts (excellent for texture, leftover from making jiaozi), 2 carrots, no tomato.

7/28/21 6 thighs, 3 cherry tomatoes from garden halved, peas. Served with side of rice and okra.

Butter Chicken = Chicken Makhani

I chose the easy recipe that required just throwing everything in the slow cooker. I don't have any garam masala so used a mixture of spices on hand. This is the sort of dish that comes with lots of variations. For all the different tweaks you can do, see the notes below.

• 2 lb chicken (I cut up breasts but recipes recommend thighs)
• 1 onion, chopped
• 6 cloves garlic, chopped
• 4 T butter
• 2 1/4 t ground cardamom (or 15 pods if you have them)
• 2 heaping t curry powder (I used a madras curry powder)
• 1 t cayenne (I subbed paprika but next time use pure chili powder)
• 2 t tandoori masala
• 1/2 t ground ginger (or use fresh)
• 1 t garam masala (or substitute: dash of cloves, 2 dashes of cinnamon, 1/2 t ground cumin, 1 bay leaf, 1/2 t paprika, 1/4 t chili powder [should be cayenne], optional: nutmeg, coriander, cardamom, black pepper) (and I threw in some turmeric)
• 1 can coconut milk
• 1 c natural yogurt (optional)
• 1/2 c + 2 T tomato sauce (should use paste)
• 2 T lemon juice (didn't have any)
• salt

1. Dump everything in the slow cooker. Cook on high for 3-4 hours, or low 6-8 hours.
2. Salt to taste. Serve with rice or naan.

Variations

• Use whole breasts, whole thighs, or cut up chicken.
• Optional: Marinate the chicken first.
• Optional: Stir fry cut up chicken, onions, garlic with the butter before adding to crock pot.
• Add the cup of yogurt 15 minutes before serving, not at the beginning.
• Add more garam masala or curry powder at end of cooking to adjust to taste.
• Add half cup of peas.
• Use frozen solid breasts on low for 8 hours.
• To make matching rice, use jasmine rice and use coconut milk as part of the liquid. Add cardamom and cinnamon. 
• Sprinkle freshly chopped cilantro over the dish.
• If you only have lite coconut milk, add 1-2 T shredded coconut.
• Use tabasco sauce in place of cayenne.
• Add a diced potato 2 hours before serving.
• Substitute cinnamon stick (or powder) for cardamom pods
• Use sour cream instead of yogurt; milk + coconut extract instead of coconut milk.
• Use a pressure cooker instead of a slow cooker to drastically speed up cooking time.
• Add 1/4 c finely ground cashews to thicken. Or ground almonds.
• Use 1 freshly chopped tomato instead of the tomato paste.

Cauliflower, Carrot + Mushroom Stir Fry

Most of the work is chopping the vegetables. Once that's done the rest of the dish is easy.

• 1/4 c chicken broth (or vege broth if vegetarian)
• 1 T soy sauce (gluten-free if necessary)
• 1.5 t cornstarch
• oil
• 1.5 t fresh ginger, chopped
• 3-5 cloves garlic, minced
• red pepper flakes (to taste)
• 1 small head of cauliflower
• 2 fat carrots
• handful of mushrooms
• spicy pickled radishes

1. In a small bowl, combine the broth with soy sauce and cornstarch. Set aside.
2. In a sauce pan, heat oil over medium heat. Cook ginger, garlic and pepper flakes for 30 seconds.
3. Add the cauliflower with 1/4 c water. Let cook for 2 minutes.
4. Add the carrots. Let cook another 2 minutes.
5. Add the mushrooms and let cook 2 minutes.
6. Dump the broth mixture over the vegetables and cover. Let simmer until cauliflower is cooked through.
7. Add the radishes and stir. Let sit on low heat until ready to serve (with rice).

Variations

- use zucchini instead of mushrooms

- add bamboo shoots

- add 1 T orange juice to broth mixture

Carrot Whatever Soup

Had to use up some carrots and heat up the house, so made this soup tonight as an appetizer. The base is cubed carrots with stock, and then throw in whatever you want. It's based on all the related carrot soup recipes (linked below). Easy and delicious!

• remainder of a bag of carrots
• 1 large sweet potato
• oil
• 1 heaping tablespoon minced garlic
• red pepper flakes
• water
• chicken bouillon
• 1 knub fresh ginger, grated
• 1/2 t cumin powder

1. Peel and cut carrots into chunks. Same for the sweet potato.
2. In a large pot, heat oil over medium heat. Saute the garlic for several minutes.
3. Dump in the carrots and sweet potato. Stir.
4. Add enough water to cover the carrots. Bring the heat up to high. Add in bouillon to taste. 
5. Once it boils, reduce the heat to a simmer. Let cook until carrots are tender (10-20 min).
6. Add in the ginger and cumin. Let sit for 5 minutes.
7. Reserve some of the chunky bits in your serving bowl. Blend the remainder in batches.

Variations

• Add potatoes, squash, pumpkin (with the carrots).
• Add Thai red curry paste (with the ginger).
• Add onions (before the garlic).
• Add milk or yogurt for a dairy version.

Related

• Carrot and Potato Soup with Cumin and Ginger
• Creamy Sweet Potato and Carrot Soup
• Sweet Potato and Vegetable Soup
• Spicy Carrot Soup

He Fen

made this several months ago. turned out ok. just found the recipe paper while cleaning the desk.

• 1/2 c stock
• 1 T oyster sauce
• 1 T soy sauce/black bean sauce
• 1 T rice wine
• 1 T sugar
• 1 T cornflour/tapioca starch
• 1 t salt
• 1 t sesame oil
• 1 pkg hefen, separated
• veggies
• garlic, chopped
• ginger, grated
• tofu or meat
• oil

1. Fry noodles for 1 minute. Place into bowls.
2. Fry the garlic and ginger in oil.
3. Add veggies and tofu, cooking over high heat for 5 minutes.
4. Pour in the sauce and simmer.
5. Serve over noodles.

Angel Biscuits

Make the dough ahead of time and use within 1 hour to 4 days. Divide into into batches to have biscuits for several days. This recipe is from one of my favorite cookbooks - Jeanne Lemlin's Vegetarian Classics.

• water
• yeast
• flour
• salt
• buttermilk
• butter
• baking soda