Monday, December 16, 2013

Basil Chicken Thighs with Pickled Garlic

I found this cute little jar of pickled garlic at one of the specialty grocery stores and figured, what the heck! I'll find something to do with it. I have been eating a couple cloves every time I open the fridge. Good thing garlic is good for you! And it's sweet so I don't have bad garlic breath all the time.

If you can't find pickled garlic, don't worry about it. Use 6-10 roasted garlic cloves and about 1 tbsp of regular or brown sugar tossed in. It will be a little smokier than my version, but that's not a bad thing.

Basil Chicken Thighs with Pickled Garlic

1 pkg Boneless chicken thighs 6-8
1/4 cup pickled garlic
1 tbsp yellow curry powder
1/2 medium onion, sliced thinly
10 leaves fresh basil
1 tbsp Basil Olive Oil
1 Tbsp White Kiwi Balsamic
Pinch of Jalapeno Sea Salt

Preheat the oven to 350 degrees.

Place the chicken in a casserole pan and spread the onions around the sides. Rub the chicken down with the olive oil. Drizzle the balsamic over it all and sprinkle the curry powder on top.

Tear the basil leaves in large bits and tuck around the chicken. Leave the garlic whole and nestle with the basil.

Loosely tent with foil. Bake for 30 minutes. Take the foil off and stir around a bit. Bake an additional 5-10 minutes just to brown the tops a bit.

Put a pinch of the Jalapeno Sea Salt on top of each portion before you serve.

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