I am enjoying a new love affair with another Australian culinary hit. First Donna Hay (to me a queen of seduction meals), and now delicious. magazine. As per their site, "delicious. celebrates food and the people who produce it, from celebrity chefs to passionate foodies from around Australia and the rest of the world. So whether you want a simple but scrumptious midweek meal or an impressive dinner-party menu, we’ve got the recipes you need."
In Volume 4 Issue 7 you will find the recipe for Kickass Barbeque Sauce. I chose to try this recipe because it uses a mix of spices that I wanted to explore: coriander, cumin, allspice and cayenne pepper. The resut was truly kickass as I used way too much cayanne pepper the first go around–having missread 1/2 teaspoon as 1 teaspoon. Let me tell you, tears were shed…but the taste was awesome. Not to worry, the measurement below is the right recipe, although I did increase the ketchup from 1/3 to 1/2 cup.
delicious. kickass barbecue sauce
1 tbsp olive oil
1 onion, grated
2 garlic cloves, crushed
1 tspn ground coriander
1 tspn ground cumin
1 tspn ground allspice
1/2 tspn cayenne pepper
2 tbsp brown sugar
1 tbsp lemon juice
1/2 cup ketchup
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 cup of water
2 sprigs of onions, finely chopped for garnish (optional)
kickass barbecue sauce
Heat the olive oil in a sauce pan over medium low heat. Add the onion, garlic, coriander, cumin, allspice and cayenne pepper–cook, stirring for 5 minutes or until the onion is soft. Add the brown sugar and lemon juice, and stir until combined.
Add the ketchup, Dijon mustard, Worcestershire sauce and 1 cup of water and stir. Season with salt and pepper to taste (I didnt’ use any). Increase heat to medium-high and bring the sauce to a boil–constantly stirring, until thickened.
Allow to cool slightly, then puree in a blender. (I didnt’ do this step as everything I prepared was finely chopped or grated. If serving as a side sauce, let the sauce cool completely, place in a serving bowl, then scatter with scallions as a garnish. I used the sauce on the chicken thigh recipe below.
6 large organic chicken thighs
coarse sea salt and cracked pepper to taste
1/2 large fresh squeezed lemon
kickass barbecue sauce (see above)
Heat up the oven 350 degrees. Place chicken thighs, skin side up, on an ungreased roasting pan, salt and pepper top side to taste. Bake for 30 minutes until chicken skin starts to slightly brown. Sqeeze lemon juice across chicken and cook for another 10 minutes. Pour 2/3’s of the kickass barbecue sauce over each thigh. Cook for another 15 minutes. Add the remaining sauce and turn down heat, leaving in oven for another 5-10 minutes. The chicken is being cooked at a med-low heat, so the thighs will be hot and juicy! Remove from oven, plate your dish and garnish with herbs, in this case I used a sprig of rosemary and a bay leaf.
Try serving Hot and Spicey Thighs with my End of Summer Corn Salad (see post on Wed 9/26) ; it’s fresh clean flavor complements the richness and spice of this chicken dish.