3.11.11 Nice Legs
I ended my fast a day early—I just felt ready—and have been eating miso soup, a little quinoa and small amounts of cooked vegetables. It feels good to chew again! So in the end, my jeans are a bit looser but, more importantly, I really feel like I hit the reset button. No more sugar cravings. (Did you know that taking probiotics in the morning helps with that by boosting your body's good bacteria?) And I am resolved to be kinder to myself in all ways; not by indulging my every whim, but by stopping to consider what I really want, on every level, and not acting on impulse. Does that make sense?Although I am not eating any animal products yet, I wanted to offer you this easy recipe for chicken legs that I've had up my sleeve. It was very loosely inspired by the cooking of Suzanne Goin, who firmly believes in the benefits of marinating and the addition of chile de árbol to practically everything. It's a simple preparation that's ideal for a quick weeknight dinner, or to make ahead and take with you for a cold lunch.
You could customize this recipe by changing the marinade to suit your mood and your pantry. Sherry, garlic and pimentón would be another good combination. Or you could go Asian by using soy, ginger and rice wine vinegar. The point is to infuse some flavor into the meat before cooking. You can either plan ahead and refrigerate your marinated legs overnight, or leave them on the countertop, covered, for four hours or so. Fifteen minutes is not going to do it; but even a couple of hours is OK.I really like using drumsticks (or thighs) because they have the best flavor. I don't understand people who prize white meat, especially in a preparation like this. Maybe you haven't been cooking your chicken long enough? You don't want to eat dark meat undercooked. It can take more heat and time than the white meat, because it's got more fat. You simply pop these legs in the oven for about half an hour, broiling at the last minute to crisp up the skin. With a little brown rice (or not) and a salad or some cooked greens, this is dinner. Chutney or sharp mustard would not go amiss.ROASTED DRUMSTICKSserves 2 with leftovers 6 organic chicken drumsticks2 dried chiles de árbol4 sprigs thyme1 small onion, thinly sliced1/4 cup vermouthsea salt and pepperPlace the chicken in a bowl or shallow dish, crumbling the chile and thyme over, then add onion, vermouth and a generous sprinkling of salt and freshly ground black pepper. Mix this all together with your hands (yes, you can) and marinate overnight in the fridge, or on the counter for up to 4 hours (but not less than 2).Remove chicken from fridge about 30 minutes before cooking. Preheat oven to 400º. Brush marinade off chicken, discarding onion, chile and thyme. Sprinkle lightly with sea salt. Roast uncovered for 25 minutes, then broil on high until crispy and browned, about 5 more minutes.