Coriander Chicken Thighs with Miso-Glazed Root Vegetables

Epicurious  | October 2014

by Rhoda Boone

]]>

photo by Charles Masters, food styling by Sue Li

yield
Makes 4 servings

active time
40 Minutes

total time
1 Hour 25 Minutes

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can't find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.

Ingredients

add to shopping list

Preparation

Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.

In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.

Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.

Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.

my notes

via Epicurious.com: New Recipes http://ift.tt/1wGpH8o

Put the internet to work for you.

Turn off or edit this Recipe

Recommended for you

One Pot Lasagna

Ever since having a baby earlier this year I've been all for one-pot pasta meals. I mean who has time to spend hours making delicious tasting lasagna when you have a cute baby to cuddle?

After experimenting in the kitchen and trying a few different methods I'm in love with this one pot lasagna. I don't think I'll ever make lasagna the traditional way ever again. I make this recipe at least 1-2 times a month and my husband loves that he gets lasagna often now.

Gone are the days of making sauce, pre-boiling noodles, layering the lasagna and then baking it. That takes hours. Instead you can make this one pot lasagna in just about 30 minutes.

And can I tell you how magical this tastes the next day?! Holy cow. The sauce is hearty and full of flavor and really sinks into the noodles the next day. However, if you have a family of four with a hearty appetite you probably won't have any leftovers.

That's the catch-22 with this recipe and why you will make this every few weeks in your home. It's a small batch of lasagna. Just enough for dinner for the family or if you're a family of 2 you will have a delicious dinner and lunch out of this one-pot wonder. I would even make this lasagna if I was entertaining.

Of course you can always double the recipe if you have more people you need to feed. Just remember to use a larger skillet. Think like a 5 to 6 quart to give you plenty of room to cook with. And if doubling, I would just use the entire box of noodles.

Oh and one last tip, if you are trying to get more veggies in your diet or even your kids' diet, feel free to chop two cups of fresh spinach and add it in with the meat just before adding in the noodles.

I've started doing this and you can't taste the difference. The kids or even adults will just think its fresh herbs and not realize that they are eating spinach!

Serve this one pot lasagna with my cheesy artichoke bread and a fresh salad - Jennifer's tomato goat cheese salad or Urvashee's kale barley salad would both be excellent with this dinner. 

Print Save

One Pot Lasagna Recipe

Embed

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 cup white onion, minced
• 1 tablespoon garlic, minced in water
• 1 carrot, minced
• 1/2 pound lean ground beef
• 1/2 pound ground pork
• 1 teaspoon kosher salt
• 1 teaspoon italian seasoning
• 1/8 teaspoon black pepper
• 1 tablespoon granulated sugar
• 10-12 lasagna noodles, broken
• 28 ounces crushed tomatoes
• 1/2 cup water
• 1 cup ricotta cheese
• 1/4 cup fresh basil and parsley, chopped
• 6 slices fresh mozzarella de bufala
• grated parmesan cheese, for serving

Directions

1. Heat a deep skillet on medium-high high. Place the olive oil and butter in the skillet and let melt for one minute, then add minced onion, garlic, and carrot.
2. Sauté for 5 minutes until soft, then add in the lean ground beef and ground pork. Sauté and cook for an additional 5 minutes, making sure to break the meat up with a wooden spoon and mixing the vegetable mixture in with the meat.
3. Once the meat is fully cooked (no pink is showing) season the meat with the salt, Italian seasoning, black pepper, and granulated sugar.
4. Mix well and then begin layering the broken lasagna noodles in the skillet. Pour the crushed tomatoes and water on top of the noodles (make sure the noodles are fully covered).
5. Place a lid on the skillet, reduce heat to low and simmer for 20 minutes until noodles are soft.
6. Remove lid, use a cookie scoop and begin adding dollops of ricotta to the pan, followed by fresh basil and parsley.
7. Lastly, place 6 slices of fresh mozzarella de bufala on top of the lasagna.
8. Place the lid on top and cook for an additional 3-5 minutes until mozzarella is melted.
9. Serve lasagna immediately and top with Parmesan cheese if desired. 

via Food Fanatic http://www.foodfanatic.com/2014/10/one-pot-lasagna/

Put the internet to work for you.

Turn off or edit this Recipe