Spicy Aubergine with Roasted Chicken

I could use this hot spicy dish today given how bitter cold it is.  We’re in a deep cold snap and hopefully it won’t last long.  Guinness is not impressed at all.

Rosemary from Cooking in Sens did a post with spicy aubergine and veal a few weeks ago and I loved the flavours that were in the dish.  I had most of the ingredients and two chicken thighs to use up.  Plus our kids were coming back from Florida and I wanted to make them a nice meal to welcome them home.

Spicy aubergine 1 2015

Use a glass bowl big enough to hold the meat you choose to use.  Finely chop a shallot to give you about 1/4 cup.  Add 4-6 cloves of garlic, finely chopped.  Then add 7 tablespoons of peanut oil, 1/8 cup of Sriracha sauce, 1/8 chilli garlic sauce, 1/4 cup of rice vinegar, 1/4 cup of soy sauce, and 2 tablespoons of sugar.  Mix well.  Add the chicken and make sure it is well coated.  Cover and set aside for at least and hour in the fridge.

Spicy aubergine 2 2015

When it is time to make dinner heat the oven to 350F/175C.  Bake the chicken thighs turning every 10 minutes until the chicken is cooked.

Spicy aubergine 3 2015

While the chicken is cooking add the rest of the marinade to a skillet.  Add a cup of chicken stock and bring the sauce to a simmer.  Allow it to reduce by about a third or so.  If the sauce is too spicy add more chicken stock.  I had to do this otherwise I think I would have blown the kids out of their seats.

Spicy aubergine 4 2015

While the sauce is simmering, cube a cup and a half of aubergine and slice up the cooked chicken.  Add to the sauce and cook until the aubergine is cooked.  Just at the end add a handful of sliced scallion.

Spicy aubergine 6 2015

Serve with rice noodles or rice.

Spicy aubergine 7 2015

This was very spicy!  This would have a great chance of curing the common cold.  🙂  Which given the season, isn’t a bad thing!

Advertisements

Bring on the Garlic, Thai Style

I love garlic!  Any dish that calls for a lot of garlic is ok by me.  Just make sure your date eats it too otherwise you are out of luck.  🙂

My lovely husband bought me “The Complete Asian Cookbook – Thailand, Vietnam, Cambodia, Laos & Burma” by Charmaine Solomon.  There are some amazing recipes in this book but the tricky bit is finding ingredients for some of them.  I have absolutely no idea where to find galangal, couldn’t find tamarind in any store, but I won’t be deterred!  No sir.  That’s what the internet is for.  In the meantime I’ll either adjust where I can or use the recipes in the book that have easy to find ingredients.

And we can get garlic so that was our first choice to try.  I’ve bookmarked several I can’t wait to try but this is our starting point.  It is called Kai Yang or Garlic Chicken.

Garlic chicken 1 2014

I adjusted the recipe to make two portions rather than the 4-5 it mentioned.  I didn’t back off the amount of garlic though.  🙂

In a bowl large enough to hold the chicken add 6 cloves of garlic, finely minced, 2 teaspoons of sea salt, 1 to 1 1/2 tablespoons of coarsely ground black pepper, 3/4 cup finely chopped fresh cilantro, 1 1/2 tablespoon of lemon juice, and a teaspoon of chilli powder.  Mix well.

Garlic chicken 2 2014

I chose to use chicken thighs, bone in, for this dish.  Add the chicken to the bowl and make sure the chicken is coated with the garlic mixture.

Garlic chicken 3 2014

Cover and place in the fridge for at least an hour.

When it is time to cook the meal preheat the oven to 400F/200C.  The book said to serve with rice and fresh tomato sprinkled with chilli powder.  I wasn’t in the mood for rice so I prepped sweet potato seasoned with the chilli powder and roasted it.  I also thought bok choi would be a great base to the chicken.

When the oven is ready roast the chicken, turning it every 5-10 minutes until it is cooked.  Take the rest of the garlic mixture that was left in the bowl and heat it up in a skillet with some olive oil.  Saute the bok choi as you take out the chicken.  You don’t want to cook the bok choi too much.

Garlic chicken 5 2014

Slice a fresh tomato and season with chilli powder and a bit of sea salt.  This was a new idea for me and I love it.  I’ll be having fresh tomatoes out of the garden this summer with this.  Fabulous!

Garlic chicken 6 2014

I loved this dish.  I was worried that it would be too strong with the pepper and garlic but it really worked.  I already have a few recipes from the book lined up to try.  🙂