Тази печена печена пиле-бедрена ястие е печеливша комбинация от топла, хрупкава кожа; хладен спанак; и кремообразно пюре от грах, което също прави голямо наторяване на зеленчуци. Дръжте допълнителна партида в хладилника за обяд.
This baked chicken thigh dish is a winning combination of warm, crispy skin; cold spinach; and creamy pea puree, which also makes a great vegetable dip. Keep an extra batch in the fridge for lunch. Source: Martha Stewart Living, April 2017. 35 min 30 min 4 Total time Prep Servings Ingredients 1 package (10 ounces) frozen peas Kosher salt and freshly ground black pepper 1 teaspoon finely grated lemon zest and 4 tablespoons fresh juice, plus wedges for serving 3 tablespoons freshly grated Pecorino Romano 1/4 cup olive oil 1/2 cup roughly chopped cilantro 5 ounces baby spinach (4 packed cups) 4 bone-in, skin-on chicken thighs (1 1/4 pounds) Instructions 1. Preheat oven to 450 degrees. Blanch peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and black pepper; pulse until texture is like hummus. Add cilantro and 1 cup spinach; puree. 2. Pat chicken dry; season with salt and black pepper. Whisk together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin side down; cook until golden, about 5 minutes. Pour off fat and discard. Flip chicken and sprinkle with cheese. Transfer to oven; bake until cooked through, about 15 minutes. 3. Meanwhile, toss remaining 3 cups spinach with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and black pepper. Serve chicken with puree, spinach, and lemon wedges.
27.04.2023 @ 17:22
This baked chicken thigh dish is a winning combination of warm, crispy skin; cold spinach; and creamy pea puree, which also makes a great vegetable dip. Keep an extra batch in the fridge for lunch. Source: Martha Stewart Living, April 2017. 35 min 30 min 4 Total time Prep Servings Ingredients 1 package (10 ounces) frozen peas Kosher salt and freshly ground black pepper 1 teaspoon finely grated lemon zest and 4 tablespoons fresh juice, plus wedges for serving 3 tablespoons freshly grated Pecorino Romano 1/4 cup olive oil 1/2 cup roughly chopped cilantro 5 ounces baby spinach (4 packed cups) 4 bone-in, skin-on chicken thighs (1 1/4 pounds) Instructions 1. Preheat oven to 450 degrees. Blanch peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and black pepper; pulse until texture is like hummus. Add cilantro and 1 cup spinach; puree. 2. Pat chicken dry; season with salt and black pepper. Whisk together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin side down; cook until golden, about 5 minutes. Pour off fat and discard. Flip chicken and sprinkle with cheese. Transfer to oven; bake until cooked through, about 15 minutes. 3. Meanwhile, toss remaining 3 cups spinach with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and black pepper. Serve chicken with puree, spinach, and lemon wedges.