Top Chef was fairly uninteresting last night. I was really disappointed that the gorilla team the vegetarian animal as their theme didn't even bother to make all vegetarian fare. Why not rise to the occasion? At least it seemed as though the worst dish was voted out: Black Olive Blinis with Mascarpone and Rutabaga?? That just sounds awful and apparently they were cold as well. The only dish that piqued my interest this week was Mark's: MARINATED ANCHOVY ON A QUINOA CROQUETTE The recipe seems incomplete but has a nice picture of the plate. I'll admit to having a fear of small fish. I like them and would like to eat more of them but I have no idea what to do with them at home.
What I have been cooking at home lately is this turmeric-lemon chicken. I always thought of turmeric as just a spice for coloring but it has a pungent-bitter flavor of it's own that I think is wonderful with lemon. The tumeric gives the chicken a vivid yellow color as well. Here's the recipe:
Sunshine Chicken Thighs
This recipe also works with other cut-up chicken on the bone but is best with thighs.
1 - 1 1/2 pound of chicken thighs, with skin and bone
4 cloves of garlic
1 1/2 teaspoons turmeric
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 1/2 teaspoon kosher salt
1 teaspoon olive oil
-Preheat oven to 400 degrees F.
-Peel the garlic cloves place in a roasting pan with the chicken thighs (chicken should be in one layer). Slice the lemon into 4 slices. Squeeze the lemons on top of the chicken and then place the squeezed lemons into the roasting pan. Sprinkle on the spices and salt and drizzle on the oil. Rub the spices into the chicken.
-Place the roasting pan into the oven and roast for 20 minutes.
-Remove the roasting pan and baste the chicken with the drippings.
-Place the pan back in the oven and increase the heat to 425 degrees. Roast for another 25-30 minutes until tender and golden brown.
-Optional: Smash the roasted garlic cloves into the pan drippings and drizzle over the finished chicken.