Marinate 1 1/2 lbs chicken legs and thighs in the same manner. Bake in a roasting pan or a baking sheet in a 350F oven for 40 minutes, or until the meat pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup. Refrigerate the juices so the fat rises to the top.
When the chicken is cool, remove and discard the skin and bones and cut or shred the meat into bite sized pieces. Skim off and discard the fat that has risen from the cooking juices, and use the remaining brown cooking liquid to reheat the chicken in a slow oven.
- freshly squeezed orange juice
- achiote paste
- black peppercorns
- tbl butter
- large chopped onion
- tbl flour
- bags spinach
- vegetable broth
- heavy cream
- egg yolks
- salt
- pepper
- grated peel of 1 lemon
- garlic
- orange
- recipe achiote citrus marinade
- tbl instant espresso powder
- sweetened condensed milk
- eggs
- heavy cream
- salt
- 1/2-inch-thick challah bread
- tbl unsalted butter
- dried black beans
- dried kidney beans
- olive oil
- paprika
- olive oil
- juice of 1 lime
- olive oil
- freshly ground pepper
- flour tortillas
- Avocado Corn Relish
- Tomatillo Salsa
- juicy orange carrots
- milk
- sugar
- saffron few flakes
- ghee
25 October 2009
I used butternut squash; I chopped everything in the food processor; I used white pepper; I used an immersion blender to puree squash.
This is a nice marriage of flavors.
- water or stock
- peeled and cubed Hubbard Squash
- butter
- thyme
- basil
- sliced mushrooms
- chopped kale or spinach
- unbleached white flour
- heavy cream
- salt
- black pepper or to taste