Tuesday, 19 February 2013

Recipe - Tequila Lime Chicken Thighs

After school one day, my classmates were discussing Valentine's Day and talking about booking tables well in advance so that they could eat somewhere nice and doing nice things for their partners. This sounds silly but I hadn't realised that Valentine's Day was a day which people actually treated earnestly. I thought it was all about irony and sending friends flowers and doing something because it's a good excuse to do something in the same way that Halloween is. But then a short survey of my friends revealed that this is not the case. For one day, all irony is left behind and couples are unashamedly lame. This is a notoriously difficult feat for me to achieve. Even when I am clearly loving it, I somehow feel like having a boyfriend is something of a failure. As a result, I'm awful at achieving the balance between being one of those really annoying people who is defined by the fact that they are in a couple and just being normal. My method of trying to achieve the balance is simply flawed; I am really affectionate but then I find it difficult to not be a dismissive bitch when in public. I've practised doing it better though. The year of practise has culminated in me doing something for Valentine's Day completely in earnest (Well, it's hard to shake the vestiges of silliness but only in the same way as when you're small and pretend to be a grown up, you're really trying to be serious but it is tinged with fun silliness.) It was lots of fun! I whisked eggs and oil for an hour to make mayonnaise, I lit candles, I cooked with no heed to how much washing up I was making. I 'made a day of it'. I now totally endorse all Valentine's Day related activity.
Tequila Lime Chicken Thighs
6 - 8 chicken thighs
75 ml tequila
75 ml lime juice
Juice of 2 oranges
4 cloves of garlic, crushed
Half jar of jalapeño peppers, chopped
Salt (about 1.5 tsp)

Marinade the chicken thighs for twelve hours/overnight.

2 tbsp honey
1 tbsp vegetable oil

Mix the honey and oil.
Remove the chicken thighs from the marinade. (Reserve the marinade for the rice.)
Drizzle over honey oil mixture.
Oven cook at gas mark 7 until crisp and golden, around 30 mins.
Sprinkle over some fresh chopped coriander at the end.

Heat the marinade in a saucepan.
Add a tbsp of butter, 200ml chicken stock and a bay leaf.
Simmer until thickened.

Half savoy cabbage, shredded
1 red onion, finely chopped
1 red pepper, finely chopped
Mayonnaise (homemade with two egg yolks and vegetable oil)
Fresh coriander, finely chopped
Jalapeño brine, sugar, salt, pepper and lemon juice to dress

Place the vegetables in a bowl. Toss with the dressing ingredients.

I also made rice and black beans with some ground cumin and coriander to go with these.

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