One of the first things I thought of to use this blog for was my cooking. The second article I ever wrote was, No More Butcher Knives. But I don’t tend to get around to writing about food enough. And when I do, it is about things like donuts and honeydew melons. But today is different.
One of my favorite blogs is Lawyers, Guns, & Money. You can probably tell that from the fact that I am forever quoting Scott Lemieux and Erik Loomis and Scott Eric Kaufman. But the great thing about the blog is that it has a good half dozen interesting people writing for it. One of them is Beth Spencer. She tends to write on feminist issues, but she’s a generalist to some extent — like everyone there. Her day job is being an artist. You can check out her work over at Deviant Art, Vacuum Slayer. It’s amazing stuff. I haven’t spent enough time with it to fully get it. But it combines a lot of different elements: Gothic and surreal, with a sensuality that is both erotic and disturbing.
But one of the things that Spencer writes about on Lawyers, Guns, & Money is food. And last week, she posted a recipe, Chicken Thighs Braised in Tomato-Ginger Sauce. You know me: I love chickens, but I also love eating them. So chicken thighs braised in anything at all was enough to grab my attention. So I left up the recipe in its own tab and today, I finally got around to making it.
It is wonderful. I can’t praise it enough. All the flavors mix together beautifully. What’s more, it’s really easy to make. Basically, you saute some spices, dump in tomatoes and chicken, and cook for a couple of hours. It is well worth checking out. I’m going to present the recipe the way I made it, because it is slightly different — in particular, it is all done in a skillet. But here it is in a nutshell: saute garlic (lots), ginger, curry powder, pepper flakes (dash); dump in large can of crushed tomatoes; bring to a boil; add chicken; reduce heat, cover, stir every now and then.
But here’s the actual recipe:
- 1 tbsp olive oil
- 6 green onions, chopped
- 1 dash red pepper flakes
- 1 tsp curry powder
- 2 inches of fresh ginger, grated
- 5 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1/2 tsp salt
- pepper to taste
- 4 chicken thighs
- chopped fresh cilantro
- Saute garlic briefly; stir the green onions, pepper flakes, and ginger, until fragrant. Stir in the curry powder, salt, and pepper.
- Stir in the tomatoes; bring to boil; reduce heat to low.
- Salt and pepper the thighs, then place in the sauce; cover.
- Cook for about an hour and a half.
- Serve topped with cilantro.
Done this way, it’s actually a rather good recipe for someone who doesn’t have much experience cooking. Yet it’s impressive in the final product. Spencer says to serve it over rice. I served it with angel hair pasta. But I suspect it would work very well with mashed potatoes too. I had some sauce left over, so I’m planning to try it with just pasta — I suspect it will be very good.