Curry-Roasted Chicken Thighs with Quinoa and Brown Rice
Friday nights are made for pizza, beer, double cheeseburgers, dancing, friends, letting off steam, gettin’ your groove on, and avoiding anything too serious, so why I am eating quinoa, what the heck is a quinoa? Well, it’s because of these two guys.
These guys are my guys, my twin sons, Chase and Pierce, who have a big soccer tournament this weekend and so the burger, pizza and beer splurge had to be postponed for a sensible super food power inducing chicken, quinoa and brown rice and veggie meal instead. For the record, the beer of course is for me, they like rum and Coke instead, (JK).
But through this I discovered I like quinoa, it’s supposedly a super food, it adds a nice texture pop to the brown rice and is full of protein. The quinoa and brown rice is from the brand Seeds of Change sold at Costco. I feel healthy just saying I eat quinoa! Anyway, the curry-roasted chicken thighs were bomb! So easy, so quick, it’s really just rubbing some curry paste and a few other ingredients under the skin and brown and cook and you done. With the asparagus, I just sautéed them with a bit of garlic, salt and olive oil. I’m actually feeling pretty healthy right now, I feel I’ve got a burst of energy, my skin is glowing, my hair is shiny, I might even start changing my diet….NAH! The guys play soccer, not me. Anyway, it’s a great EJlicious quick, tasty, and healthy dinner. Thanks as always for reading and I hope that you have a great weekend.
- 1 1/2 tablespoons red curry paste
- 1 teaspoon lime zest
- 1 grated garlic clove
- 4 (6-oz.) bone-in, skin-on chicken thighs
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
Preheat oven to 450°F. Combine red curry paste, lime zest, and grated garlic clove in a bowl.
Pat chicken thighs dry with paper towels. Loosen skin by gently pushing fingers between skin and meat (do not detach skin). Rub curry paste mixture evenly under skin of each thigh. Combine kosher salt and black pepper; sprinkle over chicken.
Heat a large ovenproof skillet over medium-high. Add canola oil. Add chicken, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn thighs. Place skillet in oven; bake until cooked through, 10 to 12 minutes.
Recipe courtesy of Ann Taylor Pittman