Roasted Chicken Thighs With Apples, Gin, and Coriander Seeds |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In 'In the Kitchen with a Good Appetite' by Melissa Clark Ingredients:
1 large apple (or 2 small) |
1 lb boneless skinless chicken thighs, cut into 1-inch strips |
2 tablespoons extra virgin olive oil |
1 tablespoon white vermouth |
1 1/2 teaspoons gin |
2 tablespoons chopped cilantro or 2 tablespoons dill or 2 tablespoons parsley |
2 garlic cloves, minced |
1 teaspoon whole coriander seed |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
crusty bread, for serving (or rice) |
Directions:
1. Preheat the oven to 400°.
2. Core the apple and slice as thinly as you can, between 1/8 and 1/4 inch.
3. In a 13 x 9 inch pan, toss all the ingredients except 1 tablespoon cilantro (or dill or parsley).
4. Spread the ingredients out into one layer in the pan.
5. Roast until the chicken is cooked through and the apples are softened, about 20 minutes.
6. Garnish with the remaining cilantro.
7. The sauce will be thin, so serve with crusty bread for sopping up the sauce or over rice.
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