chiang mai chicken (loose translation: hella full of flavor)

a really light dish with multiple levels of flavors. my sister in law taught me how to make this one. it's also in this book that her aunt wrote: Thai Cuisine at its Best with Wine Recommendations. everyone should own this book - lots of good dishes in there. this one is quick and easy to make. you're done cooking the chicken and mixing it all together by the time your rice is ready.

Ingredients:

1 pound boneless ground chicken
3-6 red chili peppers, seeded and chopped / crushed red pepper works
1/4 cup fresh lime juice - about two fresh limes
1 - 2 tablespoons fish sauce - a must, find it at a good grocery store or Asian market
1 green onion, chopped
6-8 sprigs cilantro
12 mint leaves, chipped - we always forget to get these and things still turn out alright
1 teaspoon ground red chili pepers

if you are lucky and can find 1 stalk of fresh lemon grass, chop it up and use. likewise, if you can find kaffir lime leaves, finely chop up 3 and use.

Prepare:
In a small skillet, cook chicken with 1/2 cup of water. Drain and set the chicken aside to cool. Mix the chicken with the lemon grass, kaffir lime leaves, and chopped red chili peppers. Mix lime juice and fish sauce in seperate bowl, and then stir in the chicken along with green onion, cilantro, and chopped mint leaves. Transfer to platter and serve with lettuce leaves.

Ira showed us to wrap it up in the lettuce leaves like a burrito as you eat. we always serve with jasmine rice. .whatever.

chicken thighs with plantain and prosciutto...oh my

whoa this dish is a (kind of) quick way to make a grown man comatose in love. my boyfriend's favorite. kind of indulgent - big on taste, filling, and full of all things unhealthy. enjoy!

oh and if you've never cooked dark meat before, watch out - it took me about an hour just to cut all of the fat off. it was kinda gross, but worth it in the end. tasty.

Ingredients:

1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)

6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
All purpose flour (for dredging)

1 tablespoon butter
1 tablespoon olive oil
1/4 cup water

2 tablespoons fresh lemon juice

Prepare:

Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt + pepper, nutmeg if you have it handy.

Sprinkle both sides of chicken thighs with salt and pepper - add cayenne & paprika here for added flavor. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.

Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.

Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.

Credit:
Bon Appétit, May 2007
Daisy Martinez