Posts tagged ‘root vegetables’

Nov 9

Coriander Chicken Thighs With Miso Glazed Root Vegetables

Coriander Chicken Thighs and Miso Glaze Root Vegetables

I saw this recipe on Epicurious and I knew immediately I wanted to make it. Umami is not a word I use often, I do like the idea and when I saw it in the description I thought it would be loaded with flavor. I recently joined Farmigo, it’s fantastic, you order farm fresh food (It’s a CSA with a twist) and go to one of the many pick up locations to get your order, I’m lucky my pick up location is across the street from my home. You shop for what you want in your box rather getting what they give you. I love having multiple options for fresh food and this is a great concept, farm fresh food, organic and sustainable, can’t get much better than that. I ordered lots of root vegetables and chicken thighs after I found this recipe. I made a few changes in the root vegetable department, because I wanted to use what i had. I got some gorgeous radishes,they are so fresh and have the greens so I used both,the recipe calls for turnip greens which I didn’t have so I subbed the radish greens for the turnip greens, both golden and red beets and yellow and orange carrots. The vegetables are oven roasted coated with the miso glaze, you saute the greens in the same pan the chicken was cooked in using the reserved fat and then add them to the roasted roots before serving. Now tell me that doesn’t sound good right? As a side note, this dish is REALLY DELICIOUS, it is the very definition of Umami!

I am bringing this umami laden dish to Fiesta Friday #41 hosted by Angie@The Novice Gardener and this weeks lovely co hosts are Nancy @Feasting With Friends, along with Loretta @Safari of the Mind. I hope you all enjoy!!!

Beautiful roots

Coriander Chicken Thighs And Miso Glazed Root Vegetables

From Epicurious

Serves 6-8

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
4 tablespoons vegetable oil (such as grapeseed), divided
1 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon ground coriander
3 tablespoons white or yellow miso paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces
3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges
6 garlic cloves, unpeeled
1 lime, cut into wedges

roasted

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.

Close up

Fiesta Friday

Jan 15

2 Comments

Root Vegetable Potage

Hot soup on a cold day!

6 cups flavorful chicken or vegetable stock (preferably homemade)
4 medium size potatoes (I like yukon gold) peeled and quartered
4 carrots cleaned, peeled and chopped into chunks
1 medium turnip cleaned, peeled and cut into quarters
2 parsnips peeled cleaned and chopped into large chunks
1 large onion quartered
2 large cloves garlic thinly sliced
good size handful of mint chopped
2 tablespoons olive oil to cook garlic and mint
sour cream for topping soup
salt and pepper to taste
2 tablespoons butter
1/4 cup heavy cream (optional)

Coat bottom of large pot with a little olive oil heat on med/high and add diced onions. Cook until onions are soft. Add the stock, now add the potatoes, carrots, turnip, and parsnip. Cook on med/high until vegetables are very soft. Remove from heat and puree either using your immersion blender or food processor. Add the butter and optional heavy cream. Adjust seasoning to taste.

In small fry pan on medium heat add the olive oil, now add the garlic and cook until its just starting to brown, add the chopped mint and cook on low heat for a minute or two, you don’t want the garlic burned but it should be crisp kind of like a garlic chip. Ladle some soup into a bowl, add a dollop of sour cream and spoon some of the garlic and mint over the sour cream.

ALTERNATE METHOD; Pre-heat oven to 375 degrees, line a sheet pan with parchment or aluminum foil, lay the cut carrots, parsnips and turnips drizzle with olive oil and bake for 30 minutes. They will just start to brown. Remove from oven and add as in step 1 along with the raw potatoes.