Yield: 1 servings
|\N \N||Chicken legs and/or thighs; skinless|
|1 \N||Whole head of garlic|
|¼ cup||Toasted sesame oil|
|\N \N||(the dark brown stuff)|
Recipe by: Scott Hartman I made this for a fancy dinner some years ago. It's great.
Peel the garlic and chop it fine. You can do this in a food processor, but don't let it process until it's a paste. You want tiny bits.
Mix the garlic with the sesame oil and marinate skinless chicken thighs overnight, or at least four hours. Cook over a very high heat.
Since there is no sugar in this, it won't burn. Turn the chicken frequently. It should get brown and crusty, but not burned.
Chop some fresh ripe tomatos and mix with some chopped cilantro. When the chicken is done, serve it very hot with the tomato/cilantro stuff on top.
This looks beautiful, and is a symphony of contrasts. The sesame oil and garlic with the juicy thigh meat, and the hot chicken with the cold tomato is great.
Uncork a white zinfandel, beer, or a big glass of water with the juice of a lime and enjoy it. Serve basmati rice cooked with chicken or beef stock and a couple of drops of orange oil (or a tablespoon of orange rind) and some simple green vegetable.
Posted by Scott Hartman rec.food.recipes 5/29/94