Here we are at the second dish of the
experiment. Bolstered by my success at the French version, I thought I'd vary the theme with a Southwestern flair. My son helped me with this dish, he had fun chopping herbs, stirring in ingredients and changing the heat on the burner. We had to keep the spice down so that my daughter would actually eat it, but I think it was nummy all the same.
Ingredients
- 4-6 chicken thighs, boneless and skinless
- 3-4 small zucchini and crookneck squash
- 2-3 medium carrots
- 1/2 onion chopped
- 1 clove garlic, chopped
- fresh oregano
- fresh thyme
- fresh basil
- fresh cilantro (optional of course)
- ground cumin
- 2 T tomato paste
- Red pepper flakes (to taste)
- oil for sautéing
- 1/4 c lime juice
- 2 t honey or agave nectar as sweetener
- (or replace the previous two with some cheap margarita mix, I won't tell)
- water or chicken stock
- optional - cornstarch in cold water to thicken
Steps
Like
before, you will heat up the oil in a nice big skillet over medium heat. I cut the zucchini and carrots into 1/2 inch half rounds, sprinkled with salt and a little pepper and sautéed them until they were still crisp. Again, remove to a bowl.
Season the chicken thighs with salt pepper and ground cumin. It is imperative that you season before you start cooking. Otherwise, the chicken won't get any of the flavor. Don't skimp on the seasoning here, you want this to sing. Sauté the chicken thighs until they are cooked through and nicely browned on each side. Remove the chicken thighs to a bowl.
The sauce is similar to the one we did
previously, turn down the heat and add the onion, seasoning with salt and pepper. Once it has just barely started to get some color, turn the heat up to just past medium and add the garlic, herbs, red pepper and some more cumin (I like cumin, especially in Southwest style dishes) and let that just get aromatic. Add water or chicken stock to deglaze the pan, stirring up all the good stuck on bits and incorporating it. Stir in tomato paste. Stir in lime juice and sweetener and let it simmer down just a bit. Taste for salt.
At this point, you need to decide how you want your sauce. Do you like it runny like this? You can serve it just like this over rice and it will be really nice. Or you can mix about a teaspoon or so of cornstarch into some cold water, then stir while drizzling it into the pan. Stir to incorporate and let it simmer down. Now it can be served on its own or with rice to the side.
I added the vegetables and chicken back to the sauce and let it warm up. Serve this with simple rice, corn on the cob and some sour cream and guacamole on the side and you've got a meal, add margaritas and you've got a dinner party.
Variations
If you want (or for some of you, need) a little more heat (or a lot more heat) then you can either go to town on the red pepper flakes. Or better yet, chop up your favorite fresh hot peppers and add them with garlic and herbs. Two jalapeños in this would be a nice pleasant heat. Three habaneros and you'll be reaching for the margarita pitcher.
Consider using 1/4 cup of Tequila to deglaze the pan as well, but add the spirit with the pan off the fire, as nothing spoils dinner more than the scent of singed eyebrows.