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zakruti.com » Dish recipes » Adam Ragusea
Chicken thighs under a brick, with noodled vegetables

Chicken thighs under a brick, with noodled vegetables

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Rating: 4; Vote: 2
Chicken thighs under a brick, with noodled vegetables Two large skin-on chicken thighs 3 large carrots 1 zucchini 1 bunch green onions 3-4 garlic cloves 1 red chili 1 lemon olive oil salt (I used smoked salt) pepper Peel the carrots and discard the outer peels. Then use your peeler to cut as many thin ribbons as possible out of the carrots, discarding the core. Do the same with the zucchini. Cut the root ends off the green onions, as well as the dry green tops, and peel off any undesirable outer layers. Bisect each onion and pull the layers apart from each other. Peel and slice/chop the garlic, and thinly slice the chili. Season the chicken with salt and pepper, and make sure you've got a brick wrapped in aluminum foil handy. Heat a cast iron or nonstick pan on medium, and coat the bottom with olive oil. When it's shimmering, lay in the thighs, skin-side down. Place the brick on top, mashing them into the pan surface. Reduce the heat, possibly all the way to low. Use your nose to perceive whether the skin is burning, since you probably can't yet check it visually without it sticking and tearing. After about 10 minutes, remove the brick, and flip the chicken pieces to cook the raw side, about 5 additional minutes to make sure the interior is thoroughly cooked. (If the skins aren't brown enough to your liking, you could always turn up the heat right at the end and brown them some more) Remove to a plate to rest. Dump your vegetables into the pan, turn the heat up to medium-high, and stir constantly to get everything coated in chicken fat and cooked evenly. After about 5 minutes, the vegetables should be almost tender. Taste for seasoning, and stir in any needed salt, plus the juice of half a lemon. Put the vegetables on fresh plates, transfer over your chicken thighs, and put on a wedge from your remaining lemon half. At the last second, brush some of the juices from the plate where you rested the chicken onto the chicken skin. Squeeze lemon over the chicken and eat
Date: 2020-10-29

Comments and reviews: 10


Instead of a pricey silicone brush, just go to your favorite hardware store and buy a 1 paint brush for 1 or less. Only use it for food, and wash it with dish soap before first use. Wash again after each use, let it dry, and store it in your gadget drawer.
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This reminds me a lot of one of my favorite chicken recipes that I rarely do because it involves plastic wrap and flattening the thighs with a mallet. It's a mess. Excited to try this brick. Still wrapped in foil since the brioche grilled cheese.
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I fail to understand why would you even watch your carbohydrate intake if you're cooking with that much oil. Watch some Greg Doucette and he will help you lose weight just like he helped me lose 20 pounds.
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Adam: does something that's been done in cooking for hundreds if not thousands of years
Comments: Wow adam is so weird and strange and off the wall for using a brick for cooking

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What are you waiting for? Burrow a brick from a local construction site today!
Sir, six cinder blocks are missing.
There'll be no hospital then I'll tell the children.

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I have not a lot of cooking gadgets but I do have an iron bacon weight. It has a wooden handle so it's easy to pick up. Seems better than a brick and aluminum foil. No?
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If you just snack on the leftover carrot sticks while cooking, there's no waste! (edit: same goes for the seedy stem end of the pepper, if you're not a coward)
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When peta decides that dead animals also matter, you're gonna be screwed
Chicken in an oven, throw some bricks on top? That's damming evidence, adam

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Thank you for making these vids I love watching them and I have cooked almost all of your recipes. I am making the tandori/tikka marsala right now.
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I love how you made a video where you said you weren't sold on cast iron skillets and then proceeded to make a dozen videos using a cast iron.
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