Do you know how when you try something new, you're just not too sure how it is going to come out? Well, this was one of those times! I knew that soaking chicken or pork in buttermilk was magical in creating a really tender, juicy meat, but I had never seasoned the buttermilk first. You really need to try this, but beware, you must let it soak overnight...the longer the better.
Add to one quart of buttermilk:
1/2 cup chopped shallots
2 tbs chopped garlic
2 tbs kosher salt
2 tbs sugar
1 tbs ground cumin
1 tsp black pepper

I mix this all together in a zip lock bag. Immerse the chicken, zip and leave in the refrigerator. Honestly? I let it soak over night and I am convinced that is why the flavors were perfect.

When it is done, I let it rest while I cook prepare the roasted asparagus and Jasmine ginger rice.
The asparagus gets a little olive oil, salt, and pepper. When the oven reaches 400 degrees, cook for about 15 minutes turning them a few times. While that is going on, I prepare the rice. Again, this is simple and takes about as long as the asparagus! Bring to a boil 1 1/2 cups chicken broth, about 2 tbs butter, 2 tbs chopped ginger, and salt and pepper. Add 1 cup of rice, cover, lower the heat and cook for about 10-15 minutes. It cooks a lot quicker than regular long-grain rice does, so check it a few times.
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