طبق الدجاج والفخذ المشوي هذا هو مزيج من الجلد الدافئ والمقرمش. سبانخ بارد ومعجون البازيلاء الكريمي ، والذي يجعل أيضًا غطسة كبيرة للخضار. احتفظ بدفعة إضافية في الثلاجة لتناول الوجبات الخفيفة في منتصف النهار.
This recipe for grilled chicken and thighs is a perfect combination of warm and crispy skin. The cold spinach and creamy pea puree also make a great dip for vegetables. Keep an extra batch in the fridge for midday snacks. The recipe is from Martha Stewart Living, April 2017. The total time is 35 minutes, preparation time is 30 minutes, and it serves 4. The ingredients include 1 package (10 ounces) frozen peas, kosher salt and freshly ground pepper, 1 teaspoon grated lemon zest and 4 teaspoons fresh lemon juice, plus wedges for serving, 3 tablespoons freshly grated Pecorino Romano, 1/4 cup extra-virgin olive oil, 1/2 cup roughly chopped cilantro, 5 ounces baby spinach (4 packed cups), and 4 bone-in, skin-on chicken thighs (1 1/4 pounds). The directions are to preheat the oven to 450 degrees. Cook the peas in a small pot of boiling salted water for 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon juice, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until smooth like hummus. Add cilantro and 1 packed cup spinach. Puree. Season the chicken with salt and pepper. Add the remaining mixture 2 tablespoons cheese and 1/2 teaspoon. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken, skin side down. Cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to the oven and roast until cooked through, about 15 minutes. Meanwhile, toss the remaining 3 cups spinach with 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve the chicken with the mashed potatoes, spinach, and lemon wedges.
27.04.2023 @ 17:22
This recipe for grilled chicken and thighs is a perfect combination of warm and crispy skin. The cold spinach and creamy pea puree also make a great dip for vegetables. Keep an extra batch in the fridge for midday snacks. The recipe is from Martha Stewart Living, April 2017. The total time is 35 minutes, preparation time is 30 minutes, and it serves 4. The ingredients include 1 package (10 ounces) frozen peas, kosher salt and freshly ground pepper, 1 teaspoon grated lemon zest and 4 teaspoons fresh lemon juice, plus wedges for serving, 3 tablespoons freshly grated Pecorino Romano, 1/4 cup extra-virgin olive oil, 1/2 cup roughly chopped cilantro, 5 ounces baby spinach (4 packed cups), and 4 bone-in, skin-on chicken thighs (1 1/4 pounds). The directions are to preheat the oven to 450 degrees. Cook the peas in a small pot of boiling salted water for 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon juice, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until smooth like hummus. Add cilantro and 1 packed cup spinach. Puree. Season the chicken with salt and pepper. Add the remaining mixture 2 tablespoons cheese and 1/2 teaspoon. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken, skin side down. Cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to the oven and roast until cooked through, about 15 minutes. Meanwhile, toss the remaining 3 cups spinach with 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve the chicken with the mashed potatoes, spinach, and lemon wedges.