Page 121 - TA Magazine Winter 2022

VADOUVAN
VADOUVAN
MAIN C OURSE ENERG Y
CHICKEN THIGHS
CHICKEN THIGHS
(serves 4)
(serves 4)
INGREDIENT SS
INGREDIENT
¼ c
¼ cup extra virgin olive oilup extra virgin olive oil
Juic
Juice of 1 lemone of 1 lemon
3 T
3 Tbsp vadouvan spicebsp vadouvan spice
4 chicken thighs, with bone and skinen thighs, with bone and skin
4 chick
PREP AR ATIONAR ATION
PREP
1. Combine olive oil, lemon juice, and Combine olive oil, lemon juice, and
1.
spice together in a bowl. Add
spice together in a bowl. Add
chicken thighs, cover with plastic
chicken thighs, cover with plastic
and marinade in the refrigerator for
and marinade in the refrigerator for
at least 1 hour or overnight.
at least 1 hour or overnight.
2.
2. Preheat oven to 425°F. Arrange Preheat oven to 425°F. Arrange
chicken, skin up, on a parchment
chicken, skin up, on a parchment
paper
paper-lined baking sheet. -lined baking sheet.
3. Bake for 30 to 40 minutes on center Bake for 30 to 40 minutes on center
3.
rack or until skin is brown and
rack or until skin is brown and
crispy and internal temperature has
crispy and internal temperature has
22 4. reached 165°F 22
reached 165°F. .
Y ANDERSON WINTER 20 INGREDIENT Y ANDERSON WINTER 20
4. Serve on herb salad. Serve on herb salad.
Herb salad
114 Herb salad
INGREDIENT SS
½ scallions, sliceded
½ scallions, slic
¼ cup fresh mint, roughly choppedup fresh mint, roughly chopped
¼ c
¼ cup cilantro, roughly choppedup cilantro, roughly chopped
SPROUTS
2 cups arugulaups arugula
2 c
C SWEET AND SOUR BRUSSELS ¼ c C
1 Tbsp extra virgin olive oilbsp extra virgin olive oil
1 T
TRA (serves 2 to 3) ¼ tsp salt TRA
¼ tsp salt
INGREDIENT S PREP AR ATION
PREP AR ATION:AR ATION:
PREP
12 shallots, chopped 1. Preheat oven to 450°F.
1.
5 garlic cloves, smashed 2. Sauté shallots and garlic with salt until translucent (about 5 minutes). 1. Add ingredients to a bowl. Add ingredients to a bowl.
1 Tbsp maple syrup 3. Add maple syrup, sherry vinegar, chestnuts and soy sauce, simmer for 5 minutes. Toss to combine.Toss to combine.
6 Tbsp sherry vinegar Add grapes, simmer covered for an additional 5 minutes.
1½ cups pre-cooked chestnuts 4. Remove from heat and set aside.
¼ cup soy sauce 5. Heat oil in a large pan over medium-high heat, and add brussels sprouts.
8 oz red grapes Sauté until golden brown.
9 Tbsp olive oil 6. Transfer to a parchment paper-lined baking sheet and roast for 10 minutes.
2 lbs brussels sprouts, halved Once tender, transfer to a large bowl and mix with grape sauce.
3 Tbsp parsley, chopped Add parsley and toss to combine.
CHEF’S NOTE: This dish pairs great with fish.