These
roasted cherry tomatoes are gorgeously sweet and tangy, juicy and
sticky (god
mad)! They make a great side dish or served on
top of a toasted baguette with a sprinkling of flaky sea salt on top.
You can also serve them as a complement to almost any other grilled
or roasted veg, or just over some quinoa.
However
here they are paired with browned chicken thighs and baked with some
asiago cheese. Anyway you fix these, they will shine as the best
part of dinner.
Ingredients
2
bone in chicken thighs – just browned
1
pound cherry tomatoes
2
garlic cloves
2
tablespoon clear honey
4
tablespoons olive oil
Kosher
salt and red pepper flakes
Preparation
Cut
the the tomatoes in half lengthwise.
Place
the thighs into the dish and fit the tomatoes, cup side up around
them. They should fit snugly with little or no space between them.
Crush
the garlic with a pinch of salt, then beat it with the honey, olive
oil, and ¼ tsp Red Pepper flakes.
Drizzle
this over the thighs and the tomatoes and sprinkle with basil.
Give
it a good coating of this sticky, garlicky mixture.
Lightly
put a small amount of shredded cheese over all of this to melt in
some extra flavor.
Roast
uncovered for about 35 to 40 minutes, until golden, juicy,
and bubbling. Check the chicken with a thermometer to make sure of
at least 160 degrees. Remove from oven and let chicken rest for 5
minutes.
You
can fix this without the chicken if you wish. Maybe scoop some on
top of baby spinach as a salad. Or if serving as a vegetable: add a
bit of green pepper and broccoli and broil it on high for the last
few minutes.
For
the proper music how about:
So
darned lucky to be slave to Master Indy!
Socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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