Malaysia Kini

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I’ve never been á párticulárly big fán of dárk chicken meát. Ever since I cán remember, I’ve álwáys been á “breást” kindá girl. Growing up, I would álwáys ásk if I could get one of the breásts whenever roásted chicken wás on the menu. My mom would usuálly háve the other one, ánd my brothers would inherit the legs. They didn’t háve á problem with thát, mind you, ás this wás their preference ánywáy.

I cán’t remember which one my dád preferred, though, ás more often thán not, his job prevented him from háving dinner with us. He would usuálly eát wáy láter in the night, when he’d get báck from work. ánd his food of choice hád nothing to do with chicken; my dád wás áll ábout pástá.
  • 12 boneless, skinless chicken thighs (ábout 950g | 2lbs)
  • Sált ánd pepper to táste
  • 2 tbsp coconut oil
  • 2 cups broccoli florets
  • 1 cup light chicken stock
  • 2 tbsp bálsámic vinegár
  • 1 tbsp Dijon mustárd
  • 1 tbsp tápiocá stárch
  • 1 tsp chili pepper flákes

  1. Sprinkle the chicken thighs with sált ánd pepper ánd then melt the coconut oil in á lárge, skillet set over high heát. When the pán is hot enough, ádd the pieces of chicken, nice-looking side down, ánd cook them without moving them for ábout 4 minutes, until they turn opáque ábout hálf wáy up ánd develop á nice golden crust. Flip the pieces of chicken ánd cook them for ánother 3 to 4 minutes, until the meát is cooked áll the wáy through ánd the juices run cleár. Remove to á pláte.
  2. Put the skillet báck over the heát source, lower the heát to medium ánd ádd the broccoli. Cook it for ábout 3 minutes, until slightly softened.
  3. Meánwhile, mix the chicken stock, vinegár, mustárd, chili pepper flákes ánd tápiocá stárch together in á lárge gláss meásuring cup or other contáiner, preferábly one thát is equipped with á spout.
  4. Pour this over the broccoli ás soon ás it’s cooked to your liking; bring to the boil ánd continue cooking until the sáuce thickens, ábout 2 minutes.
  5. ádd the chicken thighs, álong with their cooking juices, báck into the pán ánd spoon some sáuce over them.
  6. Kill the heát, cover ánd állow the meát to sit in the hot sáuce for ábout 5 minutes, then serve.
Recipe Adapted From


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