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Because in food I trust. In all forms and shapes. 

Jerk chicken thighs

Jerk chicken thighs

As I was making chicken stock one day, I cut up the chicken and was left with the legs, thighs, and breasts. The breasts went straight into the freezer along with the legs (we collect legs from 8 organic chicken to make one meal with those legs), and the thighs were left. We had just gotten some fresh shitake mushrooms, and dinnertime was approaching (the stock was for the soup for the next day’s photo shoot). And there it was on the shelf – jerk seasoning. Everything was clear. Jerk chicken thighs for dinner.

Ingredients

chicken:
4 chicken thighs
4 tbsp olive oil for frying
1 tsp jerk seasoning
1 tsp dried oregano
1/2 tsp caraway
sea salt to taste
freshly ground black pepper

addition:
300 g shitake mushrooms, sliced or halved, if small
100 g green beans, tipped
100 g small white asparagus
1 tsp jerk seasoning
1/4 tsp caraway
10 ml Worcestershire sauce
sea salt to taste
freshly ground black pepper

Prepare

Heat the oven to 200°. Cut a cross into the skin of each thigh. In an ovenproof pan, heat oil and fry the thighs, skin side down, until they are golden brown. Then turn over and fry until the bottom is golden. Sprinkle with jerk seasoning, oregano, caraway, and salt and pepper and place in the oven for 15 minutes.

Take the pan out of the oven, remove the thighs, and add the mushrooms. Cook the mushrooms in the pan drippings. Add the beans, asparagus, caraway, jerk seasoning, Worcestershire sauce, and salt and pepper. Place the thighs on top and bake for another 15 minutes. Remove and serve. If the pan has a lot of liquid, then remove the meat and fry on high heat until the sauce reduces.

serves 4

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s

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