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Drumsticks with Vegetable Skewers
I'm up early today and once again hoping for good news. This job hunt seems to occupy all of my thoughts & energy and I'm growing tired of it. Every day I talk to someone who says how they know someone else who's been unemployed for some obscene length of time. It's a sad state of affairs. But, once again I need to stay positive so I'm up early, sending out my resume, and have a list of things to do today a mile long.
I have a ton of leftovers from last night too so I think a taco/fajita salad is my lunch today.
For dinner it's chicken again, but this recipe was from Self Magazine. I had chicken legs in the freezer and thought this looked amazing.
Drumsticks with Vegetable Skewers
Courtesy of chef Hoss Zare of the Zare at Fly Trap in San Francisco
Serves 4
WW points per serving: 8
2 large yellow onions, thinly sliced
1 c lowfat plain yogurt
1/2 c plus 3 tbsp fresh lime juice, divided
3 tsp salt, divided
2 tsp black pepper, divided
8 skinless chicken drumsticks (about 2 1/2 lbs) - I'm still debating if I should use 1 pack of 5, or 2 packs of 5 each... but then we'll have even more leftovers...
1/4 tsp saffron threads (this I can't seem to find in my cabinet so I might omit)
4 plum tomatoes, halved lengthwise
8 cipollini onions, halved (very small purple onions)
1 red bell pepper, cored, seeded and cut into 1-inch squares
1 tsp ground cumin
4 metal skewers
2 ears fresh corn, halved crosswise
Combine yellow onions, yogurt, 1/2 c lime juice, 1 tsp salt and 1 tsp pepper in a resealable plastic bag. Add drumsticks. Toss to coat and chill 1 to 24 hours, turning once. Remove chicken from bag; pat dry.
Heat oven to 475 degrees.
Dissolve saffron in 3 tbsp warm water. Whisk in remaining lime juice, 2 tsp salt, and 1 tsp pepper.
Line a baking sheet with foil; place a roasting rack on sheet. Place chicken on rack and baste with lime mixture every 10 minutes, until cooked through, 30 to 35 minutes.
While it bakes, coat tomatoes, cipollinis and bell pepper with cumin; season wiht salt and pepper; thread onto skewers. Place skewers and corn on rack and roast until tender, 15 minutes. Serve with drumsticks.
*** Note - Ever wonder how to get that skin off of a chicken leg or chicken wing? Grab a paper towel! You can use a paper towel to grip the skin and pull it right off.
I'm off to defrost the chicken in the microwave since I forgot to set them out last night and then marinate them. Have a great day everyone!
*** Review - This was really good. I thought it'd be too citrus-y... but it was really good. So I'd totally recommend! And the chicken is so moist from marinating!
~M
I have a ton of leftovers from last night too so I think a taco/fajita salad is my lunch today.
For dinner it's chicken again, but this recipe was from Self Magazine. I had chicken legs in the freezer and thought this looked amazing.
Drumsticks with Vegetable Skewers
Courtesy of chef Hoss Zare of the Zare at Fly Trap in San Francisco
Serves 4
WW points per serving: 8
2 large yellow onions, thinly sliced
1 c lowfat plain yogurt
1/2 c plus 3 tbsp fresh lime juice, divided
3 tsp salt, divided
2 tsp black pepper, divided
8 skinless chicken drumsticks (about 2 1/2 lbs) - I'm still debating if I should use 1 pack of 5, or 2 packs of 5 each... but then we'll have even more leftovers...
1/4 tsp saffron threads (this I can't seem to find in my cabinet so I might omit)
4 plum tomatoes, halved lengthwise
8 cipollini onions, halved (very small purple onions)
1 red bell pepper, cored, seeded and cut into 1-inch squares
1 tsp ground cumin
4 metal skewers
2 ears fresh corn, halved crosswise
Combine yellow onions, yogurt, 1/2 c lime juice, 1 tsp salt and 1 tsp pepper in a resealable plastic bag. Add drumsticks. Toss to coat and chill 1 to 24 hours, turning once. Remove chicken from bag; pat dry.
Heat oven to 475 degrees.
Dissolve saffron in 3 tbsp warm water. Whisk in remaining lime juice, 2 tsp salt, and 1 tsp pepper.
Line a baking sheet with foil; place a roasting rack on sheet. Place chicken on rack and baste with lime mixture every 10 minutes, until cooked through, 30 to 35 minutes.
While it bakes, coat tomatoes, cipollinis and bell pepper with cumin; season wiht salt and pepper; thread onto skewers. Place skewers and corn on rack and roast until tender, 15 minutes. Serve with drumsticks.
*** Note - Ever wonder how to get that skin off of a chicken leg or chicken wing? Grab a paper towel! You can use a paper towel to grip the skin and pull it right off.
I'm off to defrost the chicken in the microwave since I forgot to set them out last night and then marinate them. Have a great day everyone!
*** Review - This was really good. I thought it'd be too citrus-y... but it was really good. So I'd totally recommend! And the chicken is so moist from marinating!
~M
posted by multitaskingmom | 4:11 AM
2 Comments:
Saffron creates a really unique, subtle flavor to food, but mostly it's for color. You can get it at specialty food stores, like Whole Foods, in a super small container, since it's pretty spendy. This sounds yummy. I wonder if it would work with chicken thighs or breasts?
I'm one who's been unemployed for an obscene length of time. I'm still only working part time and that just started. All I can say is this, Margo... everything is an opportunity. This blog is an opportunity. The thing I can say about unemployment is that the longer it lasts, the more you will find your life taking amazing twists and turns. For what it's worth, if you let it, this could very well be the one of the best things that's happened to you. That's the way I feel now... for what it's worth. You're amazing on a buncha levels... good things are coming. I know it... just maybe a little different than you have planned.
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