I will be continuing my Blue Apron theme for the foreseeable future. We are enjoying every meal they send us, and I want to keep a record on this blog of our favorites.
Spicy Pan-Fried Chicken with Corn on the Cob and Tomato Salad
Recipe found here.
Cooking time: 30-40 minutes
Nutrition per serving, as prepared: 650 calories
2 boneless, skinless chicken thighs
6 oz. Charm Tomatoes (these came with the box but I would substitute regular cherry tomatoes if I couldn't find the ones shown in the recipe)
2 cloves garlic
2 ears of corn
2 tablespoons of butter
2 tablespoons of white wine vinegar
1 tablespoon of honey
1 tablespoon of hot sauce
1/4 cup of sour cream
1/4 cup of fried chicken spice blend (all-purpose flour, onion powder, garlic powder, cayenne pepper and smoked paprika)
Prepare the ingredients and make the sauce:
Remove the butter and honey from the refrigerator to bring to room temperature.
Preheat the oven to 450 degrees fahrenheit.
Wash and dry the fresh produce.
Peel and thinly slice the shallot.
Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester - I use a garlic press). Transfer to a bowl.
Remove and discard the corn husks and silks.
Halve the tomatoes and place in a medium bowl; season with salt and pepper.
Pick the parsley leaves off the stems; discard the stems.
In a bowl combine the hot sauce and sour cream; season with salt and pepper.
Pickle the shallot:
In a small pot, combine the shallot, vinegar and 2 tablespoons of water; heat to boiling on high. Once boiling, cook, stirring consantly, 30 seconds to 1 minute, or until the shallot is slightly softened. Transfer to a heatproof bowl and set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Make the garlic butter and roast the corn:
While the shallot cools, add the butter to the bowl of garlic paste. Stir to thoroughly combine.
Divide the corn cob between 2 large pieces of aluminum foil; rub each cob on all sides with the garlic butter. Drizzle each with 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven and set aside in a warm place.
Coat the chicken:
While the corn roasts, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess). Transfer to a separate plate.
Cook the chicken:
While the corn continues to roast, in a medium pan (nonstick or cast iron if you have one), heat 1 tablespoon of olive oil on medium until hot. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated chicken. Cook 5 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Drizzle the cooked chicken with the honey, kneading the packet before opening (you wouldn't need to do this if you were using your own honey. The BA honey comes in just the right amount in small packets and come with the knick-knacks that are always refrigerated).
Make the salad and plate your dish:
While the chicken cooks, to the bowl of seasoned tomatoes, add the parsley, picked shallot (including the pickling liquid), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Reserving the garlic butter, carefully unwrap the roasted corn and transfer to a serving dish. Drizzle the chicken with the reserved garlic butter. Serve with the corn and sauce on the side.
What did we think of this dish. Excellent and very tasty.
I always enjoy the recipe cards with step-by-step directions...
and the nutritional slip that is included with the knicknack package.
And I love my grumpy bear mug that I bought from one of our trips a few years back. Nothing to do with the recipe but I'm adding it all the same.
Hopefully there are no spelling mistakes in the above. I was watching an old episode of Monk while typing. I love that show.