Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30 mins Total Time: 3 hr
INGREDIENTS (marinade)
4 pounds skinless, boneless chicken thighs - cut into 2” pieces
6 garlic cloves - minced
1 cup fresh flat-leaf parsley - finely chopped
1 tablespoon ground cumin
1 ½ tablespoons paprika
1 teaspoon crushed red pepper flakes
¼ cup olive oil
Salt and black pepper to taste
INGREDIENTS (garlic sauce)
4 garlic cloves - microplaned or turned into a paste
⅓ cup olive oil
3 tablespoons plain Icelandic yogurt
Salt and white pepper to taste
INSTRUCTIONS
1. For the marinade add garlic, parsley, cumin, paprika, red pepper flakes, and olive oil in a medium bowl; season with salt and white pepper. Add prepared chicken thighs to the bowl and toss to coat. Cover and chill at least 2 hours and up to 12 hours.
2. For the garlic sauce microplane the garlic. Transfer garlic paste to a small bowl and gradually whisk in oil. Very gradually whisk yogurt into garlic mixture until emulsified.
3. Prepare grill for medium-high heat. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8–12 minutes. Serve with garlic sauce and naan.