added new chicken recipe

2 files changed, 23 insertions, 23 deletions

diff --git a/jrnl.txt b/jrnl.txt
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@@ -117,3 +117,7 @@ I perpetually would like to get the internet out of my house, but then I wouldnâ
 
 https://mereorthodoxy.com/following-christ-in-the-machine-age-a-conversation-with-paul-kingsnorth/
 
+2024-11-08 09:07 @todo gift for corrinne. Notes and Methods Hardcover Hilma af Klint  https://www.amazon.com/Notes-Methods-Hilma-af-Klint/dp/022659193X
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+2024-11-08 09:08 @todo book grammar https://www.amazon.com/New-Form-Function-Grammar-English/dp/1554815061
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diff --git a/recipes/asian-chicken-thighs.txt b/recipes/asian-chicken-thighs.txt
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--- a/recipes/asian-chicken-thighs.txt
+++ b/recipes/asian-chicken-thighs.txt
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-Asian Chicken Thighs
+Ingredients
 
-https://nomnompaleo.com/post/48192992479/asian-chicken-thighs
+2 pounds bone-in, skin-on chicken thighs
+1/4 cup soy sauce
+1/4 cup fish sauce
+1/4 cup palm sugar
+2 tablespoons neutral oil
+2 packed tablespoons cilantro leaves finely chopped 
+1 1/2 tablespoons lime juice
+1 teaspoon lime zest
+1 T minced ginger
+2 t hot chile paste (sambal oelek)
+3 medium cloves garlic, minced or grated (about 2 teaspoons)
+Sliced limes and cilantro leaves, for garnish
 
-6 scallions trimmed and cut into thirds
-2 garlic cloves peeled
-½ teaspoon ground ginger (fresh ginger can make the chicken mushy)
-3 tablespoons rice wine vinegar
-3 tablespoons avocado oil
-2 tablespoons honey Whole30? Use ½ cup peeled and diced apple in place of honey.
-1 tablespoon  coconut aminos
-1 tablespoon  Red Boat fish sauce
-½ teaspoon toasted sesame oil
-2 teaspoons Diamond Crystal kosher salt
-¼ teaspoon freshly ground black pepper
-3 pounds chicken thighs
+Directions
 
-Instructions
-First, let’s make the marinade! Break out your high speed blender or food processor and toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, honey (or diced apple), coconut aminos, fish sauce, sesame oil, salt, and pepper. Blitz until smooth.
-Place the chicken thighs in a large bowl or storage container and pour the marinade on top.
-Toss to coat the chicken thoroughly, and marinate it in the fridge for up to two days. (No time to marinate? Don’t worry—the chicken will still taste good, even with just a quick toss in the marinade!)
-When you’re ready to cook the chicken, remove the marinated thighs from the fridge and heat the oven to 425°F (or 400°F on convection roast) with the rack in the middle.
-Place a wire rack on a rimmed baking sheet and arrange the chicken skin-side down in a single layer.
-Roast the chicken for 40 minutes, flipping the thighs skin-side up at the halfway point.
-The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.
-Serve immediately. (And don’t forget to soak your wire rack in hot soapy water while you eat dinner!)
+Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, oil, cilantro, lime juice and zest, ginger, chili-garlic paste, and garlic. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.
+
+Grill or preheat oven to 425°F (220°C) and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin-side up, making sure to leave space between thighs. Discard marinade. Bake until thighs register 155 to 160°F (68 to 71°C) on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.) If chicken skin is not brown and crisp enough by the time the thighs are cooked through, set broiler to high and broil until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and cilantro, then serve.
+
+source: https://www.seriouseats.com/vietnamese-style-baked-chicken-recipe