Kaffir Lime & Rosemary Roasted Chicken Thighs

Kaffir Lime & Rosemary Roasted Chicken Thighs

Ingredients:

5 - Chicken Thighs

1 Tbsp - Salt

2 Cups - Cold Water

Herbal Rub

3 Sprigs - Rosemary, finely chopped

1 tsp - Chili Pepper Flakes

1tsp - Salt

1 tsp - Black Pepper

5 Cloves - Garlic

2 Tbsp - Olive Oil

4 - Kaffir Lime Juice or 2 Lemon Juice, keep lime for roasting with vegetables later

Vegetables

2 - Medium Onions, diced

5 - Red potatoes, diced (optional)

5 - Carrots

pinch - Salt

pinch - Black Pepper

1 - Sprig of green onions, finely chopped (optional)

Oil - for pan

Procedure:

1.  Mix cold water with salt, soak chicken thighs for 30 minutes.  Rinse, pat dry and cut three slits on each thigh.  Set aside.

2.  Combine all Herbal Rub ingredients into a mortar without olive oil and Kaffir lime juice, mortar ingredients altogether, then add the olive oil, kaffir lime juice and mix.  Reserve 1 Tbsp of mixture aside (this will be used to sautéed the vegetables with).  Marinate chicken thighs for 30 minutes with mixture.

3.  Heat 1 tsp olive oil in roasting pot (can use cast iron), pan fry chicken thighs on  each side until golden brown, do not need to cook through (make sure you get a nice color on the top of the chicken thighs). 

4.  Remove chicken thighs from pan, continue to cook the rest of thighs.  If pan have excess oil from the chicken thighs fat, remove from pan and discard appropriately.

5.  Add carrots,  onions, the remaining herbal rub mix, salt, black pepper and sauté until onions are translucent.  If you would like to add red potatoes, make sure to pre-boil them until slightly cooked, but not too mushy and add altogether. 

6.  Place kaffir limes (remaining from juicing it) into pot of vegetables, add the chicken thighs and roast in oven at 425F for 30-40 minutes or until the thermometer reads 180F.

7.  Serve over a bed of fluffy white rice, brown rice, or quinoa.

Slow Cookin' Tri-Tip Roast

 

Slow Cookin' Tri-tip Roast

Ingredients

3 1/4 lb - Tri Tip Roast

2 tsp - Salt

4 Cup - Cold Water

Dry Rub

8 Cloves - Garlic, minced

3 Tbsp - Premium Soy Sauce, (preferred Lee Kum Kee Brand)

2 1/2 tsp - Dry Onion Powder

2 1/2 tsp - Garlic Powder

1 1/2 tsp - Cayenne Pepper (optional)

1 tsp - Chili Pepper Flakes (optional)

1 tsp - Sweet Paprika

1 tsp - black pepper, fresh ground

1 1/2 tsp - Salt

1 Tbsp - Olive Oil

Vegetables

1 Large - Onion, chopped

2 Large - Russell Potato, 1/2" cubed (optional)

2 Large - Carrots, chopped (optional)

Liquid Ingredient

1 (28oz) Can - Crushed Tomatoes (preferred Fresh & Easy Brand w/ Basil)

1 1/2 Cup - White Wine

2 Tbsp - Brown Sugar

Procedure:

1.  Mix 4 cups of water and salt together, place tri tip roast in water and soak for 30 minutes.  Remove tri tip roast from salt water, rinse, then pat dry, and set aside.

2.  Mix Dry rub altogether, then split in half.  1st half will be used to rub the tri tip; 2nd half will be used to sautee the onions.

3.   Use 1/2 the dry rub onto the tri-tip, coat all over.  Heat pan and add 1 tsp olive oil, pan seared tri tip in all sides, until brown (10 minutes).  Place tri tip into slow cooker pan.

4.  Add onion into pan, the rest of the dry rub and sautee until translucent.  Add liquid ingredients and bring to a simmer.  Then transfer liquid into the slow cooker.  Set the slow cooker to high heat and cook 6-8 hours (recommend to do this the night before).

5.  Change slow cooker to keep warm and add potatoes and carrots, cook for additional 7-9 hours (recommend to do this before leaving to work for the day).   Serve over rice.