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Falafel chicken thighs

GretlGretl Posts: 670
edited 6:18PM in EggHead Forum
This is TOO easy. I falafel about even telling you how easy this is! (sorry, I couldn't help that)[p]Last night I bought some boneless, skinless chicken thighs. I trimmed them of whatever extra fat could be seen, and coated them liberally with plain yogurt. I then dusted them with packaged falafel mix. I got the idea from a recipe in Food & Wine Magazine which said you could use falafel mix instead of traditional flour/cornmeal breading. So I heated the Egg to about 350, oiled the raised grid, and Egged the thighs just like I do Chef RD's Wings. I turned the thighs very carefully after about 10 minutes, making sure not to disturb the crust. They were on a total of about 40 minutes (interior thigh temp reached between 165 and 180), and I was careful to move them around so they didn't burn. The result was crunchy, spicy tender thighs. While they cooked, I made a red lentil chili and served it all with some minted yogurt and chutney on the side. For what amounted to almost zero effort, this was an amazing flavor treat. Try it!
Cheers,
Gretl

Comments

  • Gretl,[p]Ahh... when will you be doing the falafel chicken thighs again? And just where do you live? I'll have to come out and try'em all before I can let you know whether they taste as good as they sound.
  • GretlGretl Posts: 670
    aka Mr. Earl ,
    LOL. Hey, you know where I live...you and aka Mrs. Earl should plan a visit to show Thomas the campus. Any time! All-U-Can-Eat Thighs and Chili. Yippee.
    Cheers,
    Gretl

  • Gretl,
    have you figured out if you can make waldorf or not?? .. .wouldn't be the same without you and jim there. ..

  • Gretl,[p]I'm thinking of trying that recipe at the Salisbury contest on Friday as part of the team meal. It just sounds too good. [p]We are planning on taking the boy (aka my son) out your way later this spring/summer. He wants to see PSU and Pitt. [p]bye
  • BluesnBBQBluesnBBQ Posts: 615
    Gretl,[p]I bet those would be really good on pita bread. Something else I have to try.
  • GretlGretl Posts: 670
    mad max beyond eggdome,
    It's just a really bad time for us; we're closing on a house next Friday, and have to sell the one we're in. So...unless the Real Estate Gods are smilin' real big, I think we will have to pass this year. I'm so sorry, as I have a couple of recipes that would be fun to try out, and I'd love to toouch base with all you EggDudes again. Next time!
    Cheers,
    Gretl

  • GretlGretl Posts: 670
    aka mr. Earl ,
    E-mail me when you have your travel plans. We'll have to have a mini EggFest! Hmmm. We were going to trade sons, too. Let me know.
    Cheers,
    Gretl

  • Gretl,
    big bummer. .. nothing like buying a new house not contingent on sale of old one. . .hopefully the market is good and you get the old one sold quickly. ..keep the egg going during open houses so that the smell of egged food will entice them to buy!! . . .

  • GretlGretl Posts: 670
    BluesnBBQ,
    Yeah, that would be awesome. I'm also going to try it as a breading for Egged fish and crabcakes. Oh, the possibilities!
    Cheers,
    G.

  • GretlGretl Posts: 670
    mad max beyond eggdome,
    That could backfire. What if they only wanted the Eggs? No way.
    Cheers,
    G.

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