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09-03-2015, 12:35 PM | #921 (permalink) |
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
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So I recently got a cast iron pan and have been enjoying cooking with it. Never had a proper one, just a ceramic one. Anyways here's a good recipe I have really been enjoying.
What You Need 4 Chicken Thighs with skin and bone Olive Oil 1 Can of Garbanzo beans 1 Can of Tomato Paste Chicken Stock Onion Garlic Fresh Parsley Sambal Lemon Cast Iron Pan Preheat oven to 425 Heat up your olive oil in the pan and season your chicken with your preferred spices (I use salt/pepper/onion powder/cayenne pepper). Cook chicken in oil for about 5 minutes each side. While this is cooking you want to dice up your onion and garlic. Pull out the chicken and place to the side, drain most of the rendering but leave enough to fry the garlic and onion in until translucent, about 3-4 minutes. Add your can of tomato paste and let breakdown, usually about 1 minute. Add your can of garbanzo beans (I drain and wash mine) and add some chicken stock to give it some liquid and make sure everything is well mixed. Add your sambal, I have done 2 spoonfuls which gave it a good amount of heat without being overpowering and bring to a light boil. Add your chicken back in skin side up and place in the oven for about 20-25 minutes. Chop up your parsley to add on top after and you can slice up some lemon to squeeze over for some added flavor. I serve with some rice and a salad and all things considered it's a very cheap and delicious meal. |
09-03-2015, 12:57 PM | #922 (permalink) |
Toasted Poster
Join Date: Oct 2014
Location: SoCal by way of Boston
Posts: 11,332
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That's looks scrumptious!
You know how to properly take care of that pan, right?
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09-03-2015, 01:19 PM | #924 (permalink) |
Just Keep Swimming...
Join Date: Apr 2012
Location: See signature...
Posts: 7,765
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The house I used to take care of for my deceased friends deceased father had 30 to 40 cast iron skillets lining the kitchen walls. Sizes ranged from #2 to #20, and all were properly maintained. It was an amazing sight walking into that for the first time. I never did get a chance to cook anything with them though.
Good looking batch of chicken there, Pete.
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09-03-2015, 01:34 PM | #926 (permalink) |
Toasted Poster
Join Date: Oct 2014
Location: SoCal by way of Boston
Posts: 11,332
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Also coat the inside surfaces with a very light layer of olive oil before storing it.
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“The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.” |
09-03-2015, 03:13 PM | #928 (permalink) |
Toasted Poster
Join Date: Oct 2014
Location: SoCal by way of Boston
Posts: 11,332
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If it's cast iron then YES!!!!!
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“The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.” |
09-03-2015, 04:20 PM | #930 (permalink) | |
Toasted Poster
Join Date: Oct 2014
Location: SoCal by way of Boston
Posts: 11,332
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Quote:
And Italian is the greatest food in the world.
__________________
“The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.” |
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