My husband left for Stuttgart this morning, so yesterday I made some chicken thighs for him to eat during the week until he can get to the commissary and buy the usual garbage he eats when I’m not there. When I remembered the scallions and sesame seeds, I added them in a way verging on brutality.
Quail eggs have missed me. They actually called out to me in the market; “Psst girl, where you been?!”, they said in Korean, but I knew what they meant. Korean quail eggs. Cute and spicy!
The recipe for the oven roasted chicken thighs is easy. Just mix together the usual suspects using chillies for babies or for really old French guys who are spicy food intolerant or just intolerant in general
Yesterday we wandered into a gun store around the corner to see how the French regulate the purchase of rifles and shotguns for hunting. It seems that in France, getting a hunting license is as hard as getting a driving permit. You have to go to school and learn, not only about gun safety but also about the animals you intend to slaughter. It take months! The cool thing about the shop owner is that in addition to selling guns, he restores them and sharpens knives for professional chefs, my fishmonger, other market people and regular people too. My knives are going over when he can finish them in a day. He has an amazing pair of French renaissance era scissors that I covet. I’ll try to get a photo when I take the knives.
Anyway, you just mix the marinade/glaze with the chicken thighs in a large bowl, then put in a ziplock and refrigerate for at least 2 hours or whatever. Overnight is okay.
Feeling slightly anemic, I stir fried some spinach with mushrooms to accompany the chicken and quail eggs.
Oven Glazed Chicken Thighs
5 tbsp Tamari soy sauce
2 tbsp mirin
3 tbsp sake
1 tbsp sugar
4 garlic cloves, sliced
4 thin slices of fresh ginger
1 long green chilli for babies (mild), sliced
10 chicken thighs
Mix all marinade ingredients together and pour over the chicken thighs in a large bowl, Mix well, then put everything in a zip lock bag, squish around and refrigerate for at least 2 hours.
Preheat the oven to 400 F, place the thighs, skin side down, in a roasting pan. Roast for 25 minutes, turn, then roast for another 15-20 minutes.
Sprinkle with the sliced scallions and sesame seeds.