Spicy Roasted Chicken Thighs

Adapted from Suvir Saran
Originally published with THE MINIMALIST; Crossing Over to the Dark Side, By Mark Bittman, July 14, 2004

TOTAL TIME

45 minutes

Ingredients

• 8 chicken thighs, with skin, pierced all over with a small knife
• 5 cloves garlic, peeled
• 1 2-inch piece fresh ginger root, peeled
• 1 small jalapeño pepper, seeded, or cayenne to taste
• Juice and zest of 1 whole lemon
• 2 tablespoons tomato paste
• 1/2 teaspoon salt, or to taste
• 1 teaspoon cumin powder
• 1 teaspoon coriander seeds or ground coriander

Preparation

1.

Heat oven to 400 degrees. Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)

2.

Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.

3.

Put thighs, skin side up, in a roasting pan. Roast for 25 to 35 minutes or until done.

YIELD

4 servings

Chicken and Broccoli Noodles Dijon

Taken from Pa Dutch broad egg noodles package
Makes 8 1-cup servings
Prep time: 20 minutes

8 ounces noodles
1 16 ounce pkg frozen broccoli cuts
1/2 pound skinless, boneless chicken , cut into strips
1 cup water
2 T Dijon style mustard
1 T flour
1 T lemon juice
2 tsp chicken flavored bouillon
1/2 c light sour cream (try without this)

In large pot, cook noodles in 2 quarts water for 3-4 minutes, then continue while
adding broccoli to the water for 4 more minutes of cooking time. Drain noodles and broccoli in colander.
Coat a large skillet with cooking spray. Over medium heat cook and stir the chicken for 5 minutes or until browned.
In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
Add mixture to skillet; cook and stir until thickened and bubbly.
Stir in (sour cream) noodles and broccoli; heat through (do not boil). Serve.

Nutrition per serving: 180 calories, 3 g fat, 25 g carbs, 400 mg sodium

Tuna Noodles

From Pa Dutch broad egg noodles package
makes 6 1 cup servings
prep time 15 min

3 cups water
8 oz noodles
1 cup frozen veg
1 (10 3/4 ounce) can condensed cream chicken soup or cheddar cheese soup
1 (6 ounce) can tuna drained and flaked
1/2 cup milk (didn't use)
1/4 tsp pepper

In a medium saucepan, bring water to a boil, gradually add noodles. Cover; simmer for 5 minutes, stirring occasionally.
Add vegetables; cook 5 minutes.
Stir in soup, tuna, milk and pepper. Heat through.
Let stand several minutes before serving.

Easier option:
Noodles With Cheese
Begin with hot cooked noodles; toss with favorite grated or shredded cheese.

Grilled or Broiled Pork Tenderloin with Mustard Curry

Makes 3-4 servings
in about 30 minutes
from Mark Bittman, How to Cook Everything

2 T Dijon mustard
2 T curry powder, garam masala or other spice mixture
salt & freshly ground pepper
1 1/4 pounds pork tenderloin
* corn & tomato relish (or bottled curry) - optional to me

1) Heat a grill or the broiler until quite hot and put the rack 2-4 inches from the heat
2) Blend the mustard, curry, salt and pepper in a small bowl, then rub all over the meat. Grill or broil, turning to brown all sides well. If it starts to burn, move racks farther from the heat.
3) Continue until almost cooked through, but slightly pink in the center (10 - 15 min). The internal temp should be no higher than 145 - 150 degrees F. Let the meat sit for 10 minutes before cutting it into 1/2 inch thick slices and serving with relish or chutney.

Another option:
Miso grilled (or broiled) pork tenderloin - Omit mustard, curry, salt and pepper. Instead rub with 1/4 cup white, yellow or red miso paste.