Tuesday March 12, 2013
This is probably one of the more image-heavy posts I’ve done in a while, but hope you can enjoy looking through these today! I don’t normally like to eat chicken bone-in, I usually prefer boneless or shall I commit a foodie sin and say that I prefer them best in nugget form? Anyway, if I prepare bone-in chicken, I’ll purchase meatier pieces like drumsticks in this case. I prepared a very simple marinade for this chicken, by combining some sweet and spicy elements, and the marinade is fairly versatile — just add either more honey if you like something sweeter, or more pepper flakes and cayenne if you’re like me and prepare something scorching.
I ended up pairing the chicken with one of my favorite carbs — soba noodles, in this soba noodle salad. Soba’s much lighter than most other noodles, and the texture is beautiful when paired drizzled with some silky sesame oil and a combination of earthy shiitake mushrooms and sweet carrots.
This is the essentially the type of meal I kick-start my spring/summer diet with — light, fresh, and full of flavor.
1 package of drumsticks, skin on or off is personal preference
2 cloves garlic, minced
1 lemon, juiced
2 tbsp honey
1 cup soy sauce
1/2 cup rice vinegar
1 tbsp red pepper flakes
Cayenne pepper, optional for extra spicy1 bundle of soba noodles
2 carrots/ 1 cup shredded
1/2 a cucumber/ 1 cup shredded
1/4 cup shiitake mushrooms
1 tbsp soy sauce
1 tbsp sesame oil
Sesame seeds, optional
Prepare marinade for chicken. In a medium-large bowl (or a shallow baking dish), whisk together garlic, lemon, honey, soy sauce, rice vinegar, and red pepper flakes. Place drumstick in dish, and make sure all sides are well coated. Seal with plastic wrap and marinate in the fridge for 30 minutes or up to 2 hours.
On medium-high, heat 1 tbsp of olive oil in a deep skillet. Individually place each drumstick into the pan, browning each side (about 5-7 minutes per side). While chicken is on stove, turn oven on high-broil. Finish drumsticks in the oven for another 10 minutes or until skin is golden brown/ crispy.
Prepare soba according to package directions. While soba is boiling, shred carrots and cucumber with mandoline (you can also use a grater or a knife). Drain soba, transfer to a large bowl and toss with 1/2 tbsp sesame oil. Set aside.
In a medium saucepan, heat remaining 1/2 tbsp sesame medium-high. Add mushrooms, lower heat. Saute mushrooms for 1-minute, then add shredded carrots and sauté for an additional minute, then lastly add shredded cucumbers. Saute for one more minute, then transfer vegetables to same bowl as the soba. Toss together with soy sauce.