This is a Thursday entry by the Sunday Strategist at Cooking Light magazine. The blog is helpful to me because I do not want to think too hard about what to prepare for dinner every night. As an added bonus, I hope to lose a few pounds without doing anything.
Wow. Do I sound lazy or what? In my defense, i do work full time outside the home. I am also carrying for an ill husband who is annoyingly picky all of a sudden. I think he thinks every meal could be his last. That could be arranged if he keeps things up. I also just started a new position at work and it is more work than I anticipated.
So back to the cilantro chicken. Cooking Light said to use a mortar and pestle to make the sauce, but I found it as easy to use my immersion blender in a cup to make it. Also notice that the recipe calls for chicken thighs. You know why, right? The thighs are moister and have more flavor than breast meat. It is also less expensive. To save even more money, i just buy ordinary chicken thighs and rip the skin and fat off, then cut out the bone. Any thick parts can be butterflies to even them out. My portions are also much smaller; one thigh per person.
Chicken Thighs with Cilantro Sauce
4 skinless, boneless chicken thighs (about 1 pound)
1 garlic clove, minced
1/3 cup minced cilantro
1 1/2 tablespoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon Sriracha sauce
1/2 teaspoon grated lime peel
Heat a skillet over medium high heat. Spray with a little cooking spray. Season the chicken on both sides with salt. Cook until browned on one side, about 6 minutes. Turn and cook until cooked through, 4 minutes more.
Meanwhile, combine remain ingredients to form the sauce. You can smash them all up in a mortar and pestle or if you have one of those immersion blenders, you can use that.
Spread the sauce on each thigh and serve.