Curry –Roasted Chicken Thighs
This recipe provides 4 servings.
Ingredients:
1) ½
tablespoon red curry paste
2) 1
teaspoon lime zest
3) 2
grated garlic cloves
4) 4
(6 oz.) bone-in, skin-on chicken thighs
5) 1
teaspoon sea salt
6) ½
teaspoon black pepper
7) 1
tablespoon canola oil
Instructions:
1) Preheat
oven to 450 F. Combine red curry paste, lime zest, and grated garlic cloves in
a bowl.
2) 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 sea salt and pepper; sprinkle over chicken.
3) Heat
a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add
chicken, skin side down; cook until skin is browned and crisp, approximately 8
minutes.
4) Place
skillet in oven; bake until cooked through (160 F.) approximately 10 minutes.
Recipe Insight: It is important to make sure you rub
the red curry paste under the skin to keep it from sticking or burning.
Enjoy!
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