May 3, 2010 (Bu yazıyı Türkçe okuyun)
I feel a little uneasy naming this a "recipe" because it is done in a mere two steps. Yet, its my number one life-saving dish when guests come over and I am unprepared or lazier than usual. I will call it instead "a great way to cook chicken".
I think chicken is underrated by many and I resent that. I have friends who don't consider eating chicken when we go to a restaurant, thinking its something you cook and eat only at home because its cheaper and easier to prepare. You don't see as many chicken dish as, say red meat, on menus of high class restaurants. Maybe just one, for the sake of variation. However, chicken is one of the first things I check out in menus, and I always give it a try, especially if it is served with a twist which I can adapt at home.
To tell the truth, I hesitate to disclose my most popular dish here because it will disappoint those friends who tasted it and asked me to share its recipe here, thinking its something sophisticated. The only trick to know is the long cooking interval and which part of chicken to use that is, the boneless and skinless thighs. They are by far the tastiest and most tender parts of chicken. Some people prefer drums but I don't, because there is less meat and there is no way to make the best out of it, without getting your hands dirty. Where I live, skinless boneless thighs are sold in packages, which makes this recipe all the more practical. If you can't find them this way, you will need to skin and bone them, which might acquire a little extra work. And don't let the soy sauce fool you: this is not an Asian style chicken: at the end you don't even taste the sauce, it just helps the chicken to wonderfully caramelize at the bottom.
And about the risoni; although you will find a jar of it in every kitchen here in Turkey, you won't find it as a side or a main dish. Instead, we use it to variate rice, for a touch of perfume and color or to add into chicken soups. Next to meat and casserole dishes, we eat rice cooked in butter. Frankly, I find rice just a little boring and risoni as its new exciting substitute.
Chicken Thighs Cooked in Soy Sauce with Risoni
for the chicken:
- 8 boneless skinless chicken thighs
- 4 5 tablespoon soy sauce
- 2 cloves of garlic, peeled and finely chopped
1) Clean off the fat from chicken thighs. Add garlic and arrange thighs in an open form, to the bottom of a non-stick casserole and pour over the soy sauce.
2) Bring to boil and reduce heat to minimum and cook covered until all the liquid is absorbed, for about 60-75 minutes. Just before you turn the heat off, flip the thighs and let the surface to caramelize, for another 5 minutes. Serve with risoni.
For the risoni:
- 250 ml (9 oz) risoni
- 400 ml (14 oz) boiled water
- 20-25 gr (1 tablespoon) butter
- salt and pepper to taste
1) Melt butter on medium high heat. Stir in risoni and keep stirring until it is browned.
2) Add 1/2 teaspoon salt and boiled water, reduce heat to minimum. Cook covered until the water is absorbed, for about 10-15 minutes.