tried and true . . .

by mulberryshoots

chicken dinnerOne of the tried-and-true favorite dishes i like to make (and we enjoy eating) is teriyaki chicken thighs. I’ve made it using a bottled marinade (Soy Vay.) But it comes out fresher and lighter (less salty) with a marinade I put together about an hour and half before broiling. This goes well for chicken cooked on the first grill of the season too.

In a small bowl, combine 2 tablespoons Ohsawa soy sauce, 2 tablespoons Billy Bee honey, 2 tablespoons cooking sherry (Holland House); a chopped up fresh green onion and a generous amount of grated fresh ginger root (on a box grater.) It will smell heavenly.marinating chicken

Rinse the chicken thighs under cold water and dry each one thoroughly with paper towels. I always do this and do not take the pieces directly from vacuum packaging to the marinade. No excess water should be left on the pieces because it dilutes the marinade. I cover the marinating chicken with a plate on top of the bowl at room temperature for about an hour or so.

To cook, heat the broiler to high and place the oven rack a third of the way down from the broiler. Line a roasting pan with aluminum foil and spray with Pam. The pan should hold the number of thighs you are cooking so that they are close enough for the juices to run together but not so far apart that the pieces dry out during cooking. If the pan is too close to the heat source, it burns rather than cooking the chicken; if it’s too far away, you’ll be drying out the chicken rather than crisping it up. Take a look part way through and check this proportion of space and the level of heat you’re getting from your broiler.

Broiling chicken takes a little closer watching than baking, but with the soy marinade, baking can sometimes dry out the meat too quickly. I just keep an eye on broiling chicken while I’m cooking the rest of the meal.mushrooms and zucchini

zucchini and onionWith it, I like to serve sauteed zucchini with a half an onion sliced diagonally in slivers. I use olive oil and sprinkle the cooked squash with a little Maldon salt. Tonight I’m also going to cook up a packet of Minnesota wild rice (Carolina brand) with big bits of button mushrooms browned in a little unsalted butter, then added on top of the wild rice once the rice has absorbed all of the liquid. It’s Sunday, after all, right? Now, all I have to do is get to my walker in order to find the rice in the pantry.

Even though it sounds like a straightforward meal to put together, I’m lucky to have G. help me with various steps, washing pots and bowls as they are emptied, taking hot food off the burners and serving it onto our dinner plates. He’s had a number of piano moves and tunings today so it’s been a full day of work for him.

It’s nice to finally sit down to a tried-and-true meal together on a sunny, windy Spring night.

wild rice and mushrooms