I found this recipe in Cooking Light and gave it a try a couple of days ago. This was a BIG hit with all of us, especially Hubby, who thinks that we should ALWAYS have chicken thighs instead of breasts. I tend to prefer breasts, because they’re aren’t as “chewy” and fatty, but I have to admit that thighs are more tender and have MUCH more flavor. They are faster and easier to cook than breasts, because it’s easier to tell when they’re done in the middle. They are cheaper, too. I buy them in a large package (organic) from Costco and there are 12 in a package, so you can make this recipe and then have 4 left over for another night (maybe rubbed with pesto and then grilled?). This recipe made enough to feed all of us for dinner once, 3 of us for dinner another night and still have some left over for 2 of us to have lunch on another day (some of the leftovers got frozen for future use another day).
This recipe was VERY good and very, very easy. To go with it, I cooked some udon noodles and then tossed them with a little toasted sesame seed oil, lightly sauteed minced garlic and fresh ginger and sliced green onions and then sprinkled a bit of black sesame seed on top of each portion. I also sauteed some zucchini slices (see the next post for instructions – it was FABULOUS).
We will DEFINITELY be making this again.