The sound of rain just started to patter on the roof top above me. I am lying in bed, under a puffy duvet, and can hear the leaves rustle in the trees as the wind hits them. These are the mornings that make me want to put on my comfiest pants and stay in and go on an adventure in cooking.
When I'm not sure what to cook, I look in several places. First, my to do list (that might sound odd to you but I have a to do list that is all recipes I want to try). If none of them sound inspiring in the moment, or if they call for ingredients I don't have, and it's raining outside so I'd rather just stay in, I turn to my favorite food magazines.
I grew up on Martha Stewart Living: my mom subscribed to the magazine and I would read it diligently. Together we would pick out recipes to make.
These days my two favorites are Saveur magazine and even Bon Appetit. When I want something international, I turn to Saveur. When I want something with a new creative twist--something that will pop- I turn to Bon Appetit. One of my good friends turned me on to Bon Appetit (she probably doesn't even know this--thanks Leah!) and this chicken recipes was inspired by one of their wing recipes.
This recipe may seem like quite a departure from my inspiration, and you're right for thinking so. But that's how it always goes: you just need a seed of inspiration, and then everything comes together from there. It's true for more that just cooking, in fact I think that's true for just about everything.
This chicken is smothered in a tangy and nutty sauce; the skin gets crispy; fresno peppers add a pop of color and a touch of sweetness. While not necessarily Asian, this dish has flavors of toasted sesame oil and fresh lime, so it pairs well with this Chinese Eggplant in Garlic Sauce and these Sesame Cabbage Fritters.
What are your favorite recipe magazines?
Serves: 6 | Total Time: 45 minutes
- 6 chicken thighs (bone-in with skin)
- 1/2 cup toasted sesame oil
- 1/2 cup lime juice (2-3 limes)
- 1 tablespoon cilantro, minced
- 1 shallot, minced
- 1 teaspoon ginger, minced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1 tablespoon brown sugar or 2 tablespoons maple syrup For serving:
- 1/4 cup cilantro, minced
- 1/4 cup basil, minced
- 2 red fresno chile peppers
- The morning before cooking the chicken, put thighs in a ziplock bag and add the sesame oil, lime juice, cilantro, shallot, ginger, garlic, and salt. Also to marinade for 8-12 hours.
- When ready to bake, preheat oven to 450°F. Pull chicken from bag and reserve marinade. Place chicken in single layer in skillet. Pour 1/4 cup of marinade into skillet, and place in middle wrack of oven. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F and juices run clear.
- While this chicken cooks, pour remaining marinade into a sauce pan and bring to a simmer. Add the brown sugar. Allow to simmer for 10-15 minutes, until mixture begins to thicken to make a sauce. Remove from heat.
- To serve chicken, sprinkle fresh cilantro, basil, and sliced fresno peppers over chicken, and drizzle with the sauce from the marinade. Serve..