Cooking the tomatoes in unique methods adds a twist to this dish and a kick to the grilled fowl. Chicken thighs are a juicy addition to the grill and make an excellent dinner. You can make the tomato marmalade ahead and have it prepared for a fast meal
Ingredients
3 vine-ripened tomatoes, cut into 8 wedges
1 sweet onion, cut into 8 wedges
1 tbsp (15 mL) extra virgin olive oil
2 tbsp (30 mL) each fresh oregano and parsley, chopped
2 cloves garlic, minced
1/4 tsp (1.25 mL) each salt and fresh ground pepper
8 boneless skinless chicken thighs (about 1 1/2 lb / 680 g)
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) fresh parsley, chopped
Tomato Marmalade:
2 vine-ripened tomatoes, chopped
1/2 cup (125 mL) rice vinegar
1/3 cup (75 mL) packed light brown sugar
1 tsp (5 mL) fresh thyme, chopped
1 small clove garlic, minced
1/2 tsp (2.5 mL) salt
Instructions
Tomato Marmalade
Combine tomatoes, vinegar, and sugar into a saucepan and bring to a boil. Reduce heat; add thyme, garlic, and salt. Boil gently for about 35 minutes, stirring often until most of the liquid is evaporated. Set aside.
Grilled Chicken
Meanwhile, toss together tomatoes, onion, oil, oregano, parsley, and garlic. Spread onto parchment paper-lined baking sheet and roast in 400 F (200 C) oven for about 30 minutes or until very tender and golden. Stir in salt and pepper; keep warm.
Toss chicken thighs with oil and parsley. Add 3 tbsp (45 mL) of the Tomato Marmalade and toss to coat. Place on greased grill over medium heat and grill, turning occasionally for about 12 minutes or until no longer pink inside and internal temperature reaches 165 ° F (74 ° C).
Spoon roasted chopped tomato and onion into a shallow bowl and top with grilled chicken and drizzle with remaining marmalade to serve.
Ingredients
3 vine-ripened tomatoes, cut into 8 wedges
1 sweet onion, cut into 8 wedges
1 tbsp (15 mL) extra virgin olive oil
2 tbsp (30 mL) each fresh oregano and parsley, chopped
2 cloves garlic, minced
1/4 tsp (1.25 mL) each salt and fresh ground pepper
8 boneless skinless chicken thighs (about 1 1/2 lb / 680 g)
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) fresh parsley, chopped
Tomato Marmalade:
2 vine-ripened tomatoes, chopped
1/2 cup (125 mL) rice vinegar
1/3 cup (75 mL) packed light brown sugar
1 tsp (5 mL) fresh thyme, chopped
1 small clove garlic, minced
1/2 tsp (2.5 mL) salt
Instructions
Tomato Marmalade
Combine tomatoes, vinegar, and sugar into a saucepan and bring to a boil. Reduce heat; add thyme, garlic, and salt. Boil gently for about 35 minutes, stirring often until most of the liquid is evaporated. Set aside.
Grilled Chicken
Meanwhile, toss together tomatoes, onion, oil, oregano, parsley, and garlic. Spread onto parchment paper-lined baking sheet and roast in 400 F (200 C) oven for about 30 minutes or until very tender and golden. Stir in salt and pepper; keep warm.
Toss chicken thighs with oil and parsley. Add 3 tbsp (45 mL) of the Tomato Marmalade and toss to coat. Place on greased grill over medium heat and grill, turning occasionally for about 12 minutes or until no longer pink inside and internal temperature reaches 165 ° F (74 ° C).
Spoon roasted chopped tomato and onion into a shallow bowl and top with grilled chicken and drizzle with remaining marmalade to serve.
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