Wednesday, July 30, 2014
Chicken Thighs roasted with garden herbs and Skillet curried sweet potatoes.
I thought the fresh vegies and herbs were to pretty on these chicken thighs I roasted the other day. It looked just as cool when I took it out of the oven, and tasted great, too. But we were all so hungry I forgot to take a second picture.
And it tasted great, too, served along side sweet potatoes and last summer's canned green beans.
For the chicken, I drizzled some lard in the bottom of the pan and then swirled it around to coat the bottom and sides. As I placed the thighs in the roaster, I rubbed them meat side down in the lard and then flipped them over.
I covered them with salt and pepper, and then sprinkled on diced carrots, celery, and onion.
Then I sent the girls out for some basil. But it seems they weren't quite sure which was basil, because they also brought in some sage and parsley. So I used it all. Rinsed it and tore it up.
Wasn't it lovely?
For the Sweet Potatoes I peeled the sweet potatoes and cut them into chunks about 1" x 1" x 2". I drizzled some olive oil in my big cast iron skillet and heated it up a bit. Then I added the sweet potatoes and cooked them, covered, on medium heat until slightly softened and slightly browned, stirring occasionally. Then I poured over about a half cup of water and again covered the pan until the potatoes were mostly soft. I sprinkled them generously with curry; and finished it off with a dash of salt and a light sprinkling of sugar. I stirred it all together and it was ready to go.