Green Curry Chicken with Asparagus

I found this recipe in the "Foodland Ontario" 2013 calendar that I picked up at "Cooper's CSA Farm & Maze" when I got my CSA box.  There are a lot of great recipes in this calendar so if you see one, grab it!
I only had bone-in chicken thighs on hand, so my photo does not look as lovely as the one in the calendar that uses boneless so they can be cut into chunks.  I think next time I will make the effort to use boneless for presentation purposes, but the flavour is phenomenal and it is super-easy to create!

GREEN CURRY CHICKEN WITH ASPARAGUS

Ingredients:

1 onion, chopped

2 cloves garlic, minced

2 tbsp green curry paste

2 tbsp coconut oil (or whatever oil you prefer to use for cooking)

1 lb skinless, boneless chicken thighs, cut into chunks

1 can light coconut milk

375g asparagus, trimmed and cut into 1" pieces (mine were a little too big...I was rushing unfortunately!)

1 tbsp fish sauce or soy sauce (I used 1/2 tbsp of each as I have them on hand!)

1 tbsp lime juice

2 tsp liquid honey

1/2 tsp grated lime rind.

• In a large deep skillet, cook onion, garlic curry paste and oil over medium-high heat, stirring until softened.  
• Add chicken and saute until lightly browned (approx. 5 minutes).  Add coconut milk, 1/2 cup water and asparagus;  bring to a boil.  Simmer uncovered for 15 minutes or until the juices run clear when chicken is pierced with a knife tip.
• Add fish sauce, lime juice, honey and lime rind.  Stir to blend and serve over a bed of rice, or on its own with flat bread for sopping up the delicious curry sauce!
• ENJOY!  

Asian Glazed Chicken Thighs

I was appalled to see that my last blog post was in September?!  What the heck have I been doing?? LOL!  I've actually been cooking a lot of the foods that are already posted on this blog (AKA being lazy and not very inventive in the kitchen!)
Last night I decided to try something a little bit different with the boneless, skinless chicken thighs that I had defrosted - and they were a hit with the entire family (PHEW!)  This recipe is easy and tasty, and paired with roasted root vegetables that can be baked in the oven at the same time and temperature as the chicken thighs, you have one super tasty dinner!

ASIAN GLAZED CHICKEN THIGHS

Ingredients:

1/2 cup rice vinegar

5 tbsp honey

1/3 cup of soy sauce

1/4 sesame oil

3 tbsp Asian chili garlic sauce

3 tbsp minced garlic

Salt, to taste

8 skinless, boneless chicken thighs

• Whisk together all the ingredients before the chicken thighs.  Pour half of the marinade into a large freezer bag and add chicken thighs.
• Place bag in fridge and allow to marinate for at least 1 hour or up to 12 hours, turning often.
• Pour the other half of the marinade into a small saucepan and place over medium high heat stirring often to thicken.
• Preheat oven to 425F
• Remove chicken thighs from the bag and discard used marinade.  Place chicken thighs into a 9x13 baking dish.  Brush thighs with 1/3 of the thickened marinade
• Bake in the oven, uncovered for 30 minutes.  Brush with another 1/3 of the marinade and bake for another 5 minutes.  Check temperature of the thighs with a thermometer - it should read 165F.  Remove thighs from oven and let stand.
• Meanwhile reheat the remaining 1/3 of marinade.  Place thighs on plate and drizzle marinade over top.  
• Serve and ENJOY!