Tuesday, September 6, 2011

chicken thighs & salsa verde......at kitchen! kitchen!

Baked Chicken Thighs
with broccoli; sweet oinons and cauliflower/mashed potatoes.
Topped of with CilantroSalsa Verde
Simple, satisfying and delicious!!! Another center stage for the cilantro salsa verde. This salsa or you may call it also as cilantro pesto is just great on everything and anything!!!! Licking the plate is permitted.

6 pcs. of Coleman's organic deboned chicken thighs (Costco has this )
Amazing dry rub to season the chicken
2-4 cups of broccoli florets (steamed in the microwave/covered with wet paper towel for 2 minutes)
1 large sweet onions
half a head of cauliflower
2 med. size white potatoes (quartered)
Sea salt or kosher salt

Boil the potatoes and cauliflower in a salted water for about 20 minutes and drain saving a cup of the liquid.
Season the chicken thighs with amazing dry rub and 2 tablespoons of butter milk to marinate for 20 minutes. Lay on a baking sheet and baked at 350 F preheated oven for 30-40 minutes until cooked but not over done. Schmear with the cilantro salsa verde and set aside and keep warm.

While the chicken is baking....
Sautee the onions in a heated pan with olive oil until carmelized, then add the steamed broccoli florets combining thoroughly. Season with salt and pepper.

Combine the cauliflower and potato in a large bowl mashed/or use a potato ricer, add some butter/or olive oil and 2 tbsp. of heavy cream combining thoroughly. Taste to correct seasoning.

Always have an extra bowl of salsa verde on the side.

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