Discussion in 'The Bar' started by Neesie, Apr 23, 2012.
shut it up
How the FUCK does EC do that????????????/
Eat shit, Kanye West.
Who is the most full of shit poster in the Saloon?
Do what? Look at the clock?
Fenderbaum. Hands down. Next question.
Enough already - hi in advance to everyone who posts in this thread.
YOU, ya filthy pic thief.
Ooo Neesie, I just saw a thigh recipe and thought of you. Hold on.
You have given out too much Reputation in the last 24 hours, try again later.
What was she implying there???
Let that be a lesson to you. You can't just go throwing rep around willy-nilly. You never know when you're gonna need some...
i thought of your thighs and got woozy.
Good evening, Goober.
(You could use this for your turkey thighs, Neesie._
Afghan Style Roasted Chicken Thighs
Recipe By :Adapted from a recipe by Steven Raichlen
12 boneless chicken thighs
3 tablespoons olive oil -- extra-virgin
1 1/2 cups plain yogurt
1/2 cup lemon juice
1 1/2 tablespoons paprika
1 1/2 teaspoons cumin -- ground
3 teaspoons salt
1 1/2 teaspoons black pepper -- freshly ground
4 1/2 onions -- medium, thinly sliced
12 cloves garlic -- thinly sliced
1 1/2 lemon -- thinly sliced
1 1/2 jalapeno peppers -- or bird peppers, thinly sliced (1 to 4)
Combine the oil, yogurt, lemon juice, paprika, cumin, salt, and black pepper in a medium-size bowl and whisk to blend. Stir in the onions, garlic, sliced lemon, and bird peppers, then pour the mixture over the chicken thighs in the larger bowl, turning the chicken to coat. Cover and let marinate, in the refrigerator, 2 to 24 hours (the longer the better), turning occasionally.
Preheat oven to 400.
Remove the chicken from the marinade and discard marinade. Don't wipe the marinade off the chicken. Set the chicken on a broiler pan. Sprinkle with salt. Roast until the juices run clear and the thighs registers 165 degrees.
thank you for your honest answer.
I don't do that anymore