Baked Onion Chicken Thighs with Umeboshi and Shiso
Posted on | April 30, 2009 |
Umeboshi and Shisho are two traditional Japanese flavours which are often combined together, particularly when making sushi. Combined with the onions and chicken they make a wonderfully satisfying dish which goes great with traditional boiled rice.
INGREDIENTS
7 tablespoons olive oil
I large onion, finely chopped
Sea salt
Ground black pepper
10 ambush, stones removed
20 chopped shisho leaves
3 tablespoons sake
450g boneless chicken thighs
METHOD
1. Preheat the oven to 200 degrees centigrade.
2. In a large frying pan, heat 3 tablespoons of olive oil and add the onion along with salt and pepper.
3. Saute the onions for 5 minutes.
4. Put the onion into a blender with the ambush and shisho. Add a tablespoon of olive oil and blend, adding sake if needed.
5. Keep 3 tablespoons of the mixture to one side.
6. In the frying pan, heat some olive oil on a high heat and fry the chicken until it begins to turn brown.
7. Place the chicken and the onion mixture into a baking dish.
8. Bake for 30 minutes until golden brown.
9. Mix the leftover sauce in with the chicken and serve with shiso leaves.
| Brand new styles of Rugs |
| Good old Traditional Rugs |
| Yorkstone |
| Vente de matériel de chauffage, chauffage electrique , alarmes, motorisation de portail |
Comments
Leave a Reply