funkyfrummom
|
 Sun, Oct 18 2020, 8:57 am
For Shabbos night meal, I used to throw in a starch with my baked chicken. Usually it was rice or israeli couscous... sometimes sliced potatoes. I had the timing down perfectly and knew just when to cover the chicken so that the starch fully cooked and the chicken was moist and hot. I loved how the drippings from the chicken made the starch taste yummy. Of course, most of all I loved that it was 1-dish and super easy.
Presently, I'm feeling frustrated. I made chicken this way for years, but then I went away from doing it for awhile. Now I seem to lost/forgotten my timing and technique. I have tried a couple different ways of doing (with the various starches) and it is not coming out as intended. The chicken is dry, or the starch is underdone or not seasoned well.
I don't want to be troubleshooting forever, so was wondering if I could get some recipes or ideas for what others do.
Chicken = bone-in, skin-on chicken cut in 8ths
Starches = rice, Israeli couscous, sliced potatoes, or new (baby) potatoes
Seasoning = must be simple/easy (like paprika, garlic powder, onion, S&P)
I keep it wrapped in warm oven until serving, does not go on blech.
Thank you for your help!
| |
|
