It seems like we eat a lot of chicken around here & I guess we do!! So here is another chicken dish. This recipe is from the New York Times Cooking by Martha Rose Shulman. It is very good & you should make it!
The chicken is marinated in a mixture if soy sauce, lime, minced ginger, rice vinegar & a few other ingredients. Then it is pan-fried & the recipe calls for it to be served with arugula & that is exactly how we had it! I had a package of arugula in my fridge, googled arugula & this recipe came up. I am sure glad it did! I used boneless chicken thighs, because that is what was in the freezer, they were moist & delicious.
The recipe on New York Times Cooking is here
Here is how I made this recipe
Chicken Thighs with Soy & Ginger
originally form New York Cooking Martha Rose Shulman
Marinade *** I doubled the original recipe since I was using a lot of chicken
2 tbsp soy sauce
2 tsp sugar
4 tbsp freshly squeezed lime juice
2 tbsp rice vinegar *** the original recipe calls for seasoned rice vinegar but I only had plain so I added an extra 1/2 sugar…that is why my sugar is 1 tsp. Seasoned rice vinegar has salt & sugar in it
Salt to taste
2 cloves garlic, minced
4 tsp fresh ginger, minced
1/2 cup oil
1/2 tsp cayenne pepper
3 lbs (1.5 kg) boneless chicken thighs
salt & pepper
1/2 cup flour *** use more if needed
& some washed & dried arugula
- Mix the marinade ingredients together in a bowl, using a whisk or alternately in a big jar & shake it up!! *** the original recipe says to leave out the half of the lime douce 7 the cayenne but I just added all of the ingredients ….
- I set aside some of the marinade, this is to dress the arugula with. You can set aside half if you want, we were not having a lot of arugula so I didn’t need much & I just kept the rest for the chicken
- Put the chicken in a large ziplock bag or bowl & pour the marinade in. If if a bowl, mix it around so that all of the chicken is coated with the marinade. I always like to use a ziplock bag to marinade my food in…turn it over once in a while so that everything gets marinated. Put in the fridge for 15-30 minutes……or as much time as you have!
- Place the flour in a dish deep enough to hold the flour, season with some salt & pepper, I used a big pyrex baking dish to put the flour in, that way I could have several pieces of chicken coated with the flour ready to go into the skillet
- Have a large skillet ready to use
- Preheat your oven to 375f
- Prepare a baking sheet to put the chicken on…I lined a baking sheet with aluminum foil with a metal cooling rack on it…this way when the chicken is browned I will put the pieces on this in the oven to finish cooking…
- ok…take the chicken out of the fridge & you are going to take one piece out at a time & dredge it in flour…
- Heat the skillet to hot & add a couple of tbsps of oil… when the oil is hot add the chicken, repeat…. dredge the chicken pieces with flour….pan fry… fry them until brown, then I put them on the wire rack over the baking sheet,,,
- When they are fried … and on the rack…put them into the pre-heated oven until completely cooked.
- Serve topped with arugula that has been dressed with the marinade that you set aside