Our little Secret, Lebanese Chicken and Potatoes
Sep. 7, 2009 9:10 pm
Updated: Sep. 16, 2009 10:16 am
Sometimes a perfect recipe has nothing to it but four perfect things.
But I confess, I've changed how I look at a recipe since I found Allrecipes. I used to look at the ingredients, and think, all right, I love all that stuff, it must be good. Since coming here, though, I've learned to look at recipes through the eyes of: The Reviewers. That's right. They will tell you what to do.
Take this recipe, Lebanese Chicken and Potatoes. (thanks to submitter guyworldwide). http://allrecipes.com/Recipe/Lebanese-Chicken-and-Potatoes/Detail.aspx?prop31=1<
I only have four chicken thighs (more on that later). I notice that the reviewers love the recipe, but they change it a little bit, mostly by taking away a wee bit of the lemon juice and the olive oil and adding a few things. Well, my tendency is to make a recipe as stated the first time, but then change it. But now, I read the reviews, and make my changes.
Potatoes, chicken, lemon, garlic. What's not to love? But I made the changes suggested: I reduce the lemon to the juice of 1/2 a lemon, leave the garlic alone, reduce the olive oil by half, and marinate the chicken in the lemon-garlic mixture, which is the first change suggested by the reviewers. Then I proceed.
Result: fabulous. Four simple things, plus salt and pepper, and some chicken. Plus a truly intense step, a 30-minute bake at 475, which made the skin, I must admit, a little toasty. But man, this stuff was heaven.
My version uses chicken thighs. And I pray that nobody will ever invent a recipe like Buffalo Chicken Wings for chicken thighs. Remember when the wings were so tender, tasty, and incredibly cheap, back before the buffalo craze hit and drove the price of those wings sky high?
We who love the chicken thigh, which is juicy, cheap, flavorful, and bulletproof, can only hope that nobody else finds out our little secret.
In The Rough
475 does a number on the chicken
Looks Good Enough to Eat