Chicken Dinner & a Quick Pickle
Roasted chicken thighs, white rice and a quickly pickled salad.
Larger view here. Relatively quick and healthy dinner. Also, say hello to new rectangular plates! Hee hee.
Preheat oven to 350 degrees. Pat chicken thighs (bone in & skin on) very dry with paper towels. Liberally add salt and pepper to coat all surfaces (I also added sprigs of thyme). Cook until skin is a crispy golden brown and meat reaches internal temperature of 155 degrees – around 45 minutes to one hour.
While the chicken is cooking, start your rice cooker (lol if you don’t have one, I’ll write instructions later). Also, julienne onions and slice cucumbers and put into a bowl – finely sliced cucumbers work as well. Add rice wine vinegar, salt, pepper and a bit of sugar and macerate (vegetable form of marinating) for as long as you can.
The salad tastes better the next day and when you remove the skin, the chicken is good for salads and sammiches. Recycling foods, WHEEE!
~Spec
