Roasted Chicken Thighs with Apples, Coriander, and Gin

Page 133

Cuisine: North American | Course Type: Main Courses

(2 reviews)

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Recipe Review

I probably would have given this a 3 rather than a 4, but my husband liked it quite a bit. I loved the simplicity and speed of the prep, but felt it was lacking in flavor. Specifically, I wanted onions added to the mix. And I found that the gin added a bit of harshness I didn't like -- although may be that is because it was really cheap gin.

But it was super easy -- slice a pound of chicken thighs into 1" strips, thinly slice a large apple, mince a couple of garlic gloves, then toss it all with with some EVOO, a tsp. of coriander seed, a bit of vermouth, an even tinier bit of gin, some cilantro, salt and pepper. Then in a 4OO degree oven for 20 minutes and serve over rice or with crusty bread. Roasted brussels sprouts made a nice side.

This recipe is well worth playing around with, trying some different herbs and alcohol combos -- maybe hard cider, apples, onions, and thyme. Or vermouth, lemons, garlic, and rosemary. Clark herself offers a variation with peaches, ginger and basil that sounds great for summer.

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