Deviled chicken thighs; basmati rice; zucchini; fresh tomatoes – 18 September 2012

I was trying to figure out what dinner to cook to have with bread. Then we didn’t end up having bread, except the tiniest little thin slice. But dinner was good.

Deviled chicken thighs is a recipe from Marian Burros’ “Keep it Simple”, which was published in 1981. This recipe used to be a staple at our house. We used to use boneless, skinless chicken thighs, but for some reason earlier this year we bought regular thighs at Costco. I skinned and boned them. The recipe has you cook the thigh meat in a soy mixture, covered, for 10 minutes at a simmer, and then uncover and boil down the liquid for another 10-12 minutes. I used to cook it longer, to concentrate the flavors even more. The cooking liquid:

1/2 cup water

1/4 cup dry sherry

3 Tbsp soy sauce

1/2 tsp ground ginger or 1 large slice fresh ginger

1/8 tsp (no more!) cayenne pepper

1 large clove of garlic, minced

The recipe says to put “9 chicken thighs” into this liquid, but Costco chickens are the chicken that ate Chicago. I used one packet of four thighs.

D went to the South Berkeley farmers’ market today and got a pile of Dirty Girl Produce early girls, so I cut up two of those for us. I sauteed one medium zucchini, sliced fairly thin, in olive oil, with salt and pepper. I also cooked 1 cup of basmati rice in 2 cups water till done (which doesn’t take long – boil, drop to simmer, cover – maybe 10-15 mins).

We had leftover Terramia and Ventoux. Terramia still good and drinkable, Ventoux still delicious.

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