Delicious and so easy! Harissa from the farmer’s market, throw it on a sheet pan and voila! Just serve with a veggie!
Love without the leeks, probably good with them too, but have not tried that.
A recipe from P’Noot, our favorite lady from Koh Tao, Thailand!
INGREDIENTS (for one large serving)
- Oil (olive is good)
- 1/4 onion, big chopped
- 1/3 chicken breast, chopped in thin strips
- 1 egg
- 1 cup cooked white rice
- Soy sauce (~1Tbsp)
- 1/2 tsp sugar
- 1/2 tsp garlic powder
- 2 Tbsp chopped carrot
- 1/3c chopped cabbage
STEPS (This recipe is for one large serving)
- Get a wok really really hot over a good amount of flame. Add about 2 Tbsp of oil
- Add in 1/4 of an onion, roughly chopped. Stir with spatula about 30sec
- Add in chicken, stir
- Crack one egg into wok, stir
- Add one large serving of cooked white rice (2/3-1 cup), stir vigorously
- Add soy sauce to taste (about 1Tbsp), sugar (1 tsp) and garlic powder (1tsp), stir stir stir.
- Add in carrot and cabbage
- Stir vigorously for 1-2 mins, vuala!
This recipe is the basis for what we’re doing here.
1) Brine ~5 pounds skin-on bone-in chicken thighs for at least one hour in the fridge with brine mix of 4 cups water, 1/3 cup salt, 1/3 cup brown sugar, 1/3 cup white vinegar.
2) Create rub from 4 Tbsp brown sugar, 3 Tbsp paprika, 2 Tbsp red pepper flakes, 1 Tbsp black pepper, 2 tsp garlic powder, 1 tsp cumin, 1/2 nutmeg, 1 Tbsp salt
3) Generously rub all sides of chicken after patting dry and wrap all chicken in 1 or 2 tight foil packets on a drying rack on a cooking sheet
4) Bake at 260 for 2 hours
5) Open foil packets and pour juices into a sauce pan
6) Remove thighs from foil and place on drying racks in broiler until crisp, flipping once
7) Reduce sauce on high heat and by adding flour. You can cut juice with flour and water to reduce saltiness. Reduce until sticks to a spoon.
8) Serve sauce with chicken and enjoy!
These turned out pretty dang good for a quick ad-hoc dinner with no measuring and very little planning before turning the stove on.
What you’ll need:
- Chicken breasts
- Olive Oil
- Pan that can get hot – ideally cast iron
- Some sort of side to go with this meat dish, I did a pan fried mix veggies with what we had in the fridge (onion, bell pepper, asparagus)
What you’ll do with the meat to turn it into Watson Nuggets:
- Cut up the breasts into about 1.5 inch squares. For the chicken breasts I used it was about 12 chunks for 1 breast.
- Combine your favorite dry seasonings in a bowl. I used a combination “to taste” of italian bread crumbs, black pepper, red pepper flakes, Ms. dash garlic & herb seasoning, garlic salt, and basil.
- Lightly coat chicken cubes with olive oil
- Dump them in handful sized batches into the dry seasoning mix moving them around as if you’re kneading bread until the cubes are covered in the seasoning and mostly dry to the touch.
- Throw the chicken cubes into a pretty hot cast-iron pan with a few tablespoons of olive oil. It should be quite a sizzle when they hit the pan.
- Flip each cube after about 3 minutes or until darker-than-golden brown on the first side.
- Pan fry another couple minutes until second side is browned to perfection
- Serve and enjoy! No dipping sauce required, but would be good with whatever you like on chicken nuggets… BBQ sauce, ketchup, honey, mustard, etc.