June 14, 2020
2 Tablespoons oil
8 chicken bone-in thighs with skin
½ cup (125 ml) plus 2 Tablespoons soy sauce
½ cup (125 ml) plus 2 Tablespoons store-bought
sweet Thai chili sauce
½ teaspoon crushed red pepper
1 Tablespoon fresh ginger, minced
2 teaspoons brown sugar
2 teaspoons rice wine vinegar
2 garlic cloves, minced
Toasted sesame seeds for garnish Finely chopped cilantro for garnish
Preheat the oven to 400 degrees F (204 C).
Season the chicken thighs with salt and pepper.
Heat the oil in a dutch oven or large oven-proof
skillet over medium-high heat. Add the chicken skin
side down. Cook for 3-4 minutes on each side until
browned. Remove from heat. Place the dutch oven
or skillet in the oven and cook for 25-30 minutes until
the chicken reaches an internal thermometer
While the chicken is cooking, whisk together the soy
sauce, sweet Thai chili sauce, chili flakes, ginger,
brown sugar, vinegar and garlic in a small bowl.
Pour over the chicken.
Garnish with sesame seeds and cilantro. Serve
immediately with hot steaming jasmine rice.
Combine the spinach, tangerine and red onion in a large bowl.
Whisk together the orange juice, balsamic vinegar, mustard and oil in a bowl. Drizzle over salad and serve immediately.
3 cups whipped cream
4 cups vanilla wafers
2 cups fresh blueberries
2 cups sliced bananas
Line the bottom of a 8″ x 8″ glass square baking dish with vanilla wafers. Spread a layer of whipped cream on top of the wafers. Place blueberries and bananas on top of the whipped cream. Repeat layering process. Garnish top with more wafer and fruit. Chill in refrigerator for 4 hours and serve.