In certain circles, dark meat gets a bad reputation. I don’t really get it. Dark meat is much more juicy and flavorful than it’s white meat counterpart. A boneless, skinless chicken breast (about 4 ounces) has about 2.5 grams of fat and 110 calories. A 4 ounce thigh, with the bone and skin removed, has 4 grams of fat and also 110 calories. (Nutritional info courtesy of a great website). So why not live on the wild side and make chicken thighs for dinner? Ok. done. Oh, and chicken thighs are also a LOT cheaper than breasts.
We bought a nice big tray of chicken thighs from Giant. These did have bones and skin on them, both which keep in a lot of flavor and natural juices. We started off by making a braising liquid, using the shallots, jalapenos, lemon and wine (unfortunately we only had red wine, which is why the chicken is purple/red hue).
we seasoned the thighs and sprinkled them with some ground rosemary (I used the bullet for this).
and in they went
just a few minutes on each side and into a baking dish
Now on to the roasted cauliflower. We first discovered roasted cauliflower from our friend Candace and it was love at first bite! We’ve made it several times now and usually marinate it in something different each time.
The marinade this time consisted of oil, hot sauce, lots of seasonings and some mustard.
The cauliflower roasted in the oven along with the chicken.
I like it really roasted, on the border between cooked and almost burned! It’s amazingly flavorful.
Recipe for Rosemary Lemon Chicken Thighs
In a fascinating coincidence (ok, so not such a coincidence when I eat cauliflower at least twice a week…) I just made roasted cauliflower, myself! Tonight was with Five Spice (and then thrown in a stir-fry/fried rice.)