 |
| Cumin dusted chicken thighs |
I have become much more efficient with my grocery shopping and eating.
Saturday, I bought a family pack of chicken thighs on sale for 88¢ a pound for a total price of $3.85. I will get at least 4 meals but more than likely 6 or 7 out of this package. That brings my cost per meal way down. And at the end of the week, I will have more money for beer! (Or actually the electric bill, but that's boring)
I opened the package and immediately set two aside to grill for lunch. The others were prepped and roasted for other uses.
I decided to keep it simple and hit the soon-to-be-grilled thighs with my favorite spice of all-time — cumin! I love its flavor
I like to cook bone-in thighs for at least 25 minutes on the high heat of the grill, or until the bone starts to recede from the meat, whichever comes first. To start it though, I like to sear it skin-side down for 8 to 10 minutes, so there is a nice and charred crust on the skin, I'll turn it a couple more times after that, but I make sure that the initial sear is long and hot. There is nothing better than crunchy chicken skin, its my favorite part of the bird!
Once the meat was cooked through I pulled it from the heat and let it rest for at least 10 minutes. It was during this time that I prepared the sides for this meal, which were steamed broccoli and Italian seasoned potatoes. Fresh ingredients steamed in the microwave – supper simple.
As I began to devour this feast, I was completely smitten by the crunchy well-seasoned skin, which I ate first. Then returned to the perfectly cooked dark meat. The potatoes and broccoli were just there for filler and dietary reasons and paled in comparison to the yummy thighs, but they made a nice compliment to the star of the meal.
Once the other thighs in the package were roasted and cooled I removed the bones and shredded the meat so it could be used in two more multiple-serving recipes later this week. The first of which will be, well ...
More on that later.
Eat well cook often ...
CUMIN DUSTED CHICKEN THIGHS WITH POTATOES AND BROCCOLI
2 large chicken thighs, bone-in, skin on2 tsp cumin
salt and pepper to taste
1 large russet potato, peeled, cut into chunks
1/2 tsp Italian seasoning
2 cups of fresh broccoli
1 microwave steam bag
Prehaeat grill to high heat. Season the thighs with salt and pepper then dust with the cumin. Once grill is ready sear chicken skin-side down for 8 to 10 minutes, turn and cook 12 to 15 minutes more turning a couple time until meat is cooked through or to an internal temperature of 160° remove from grill and let rest at least 10 minutes.
Place potato chunks in a microwave steaming bag, season potato with salt, pepper and Italian seasoning. add a tablespoon of water. Seal and microwave for 7 minutes on high or until cooked through. Remove from bag. Rinse bag add broccoli and a tablespoon of water. Season to taste, seal and microwave on high for 3 minuets. Remove from bag. Serve potatoes and broccoli with chicken thighs.
No comments:
Post a Comment