Tuesday, October 2, 2012
Braised Turkey Thigh, Forbidden Rice, White Eggplant, Apple Gravy
I am constantly looking for new ways to add something different to the blog. I try not using a specific vegetable or protein twice in the same way, and have been pretty successful so far. But as we get past the 130 recipe mark the challenge increases. Here are some turnkey thighs that my friend gave to me so that I could compose something new. This recipe takes an hour, costs about $10 and feeds two.
Braised Turkey Thighs
2 large turkey thighs, skin on
1/2 onion, diced,
1 small tomato, diced
2 cloves of garlic, smashed
1/2 cup vegetable stock
1 cup apple cider
Start a large sautee pan over medium heat. Once hot add season chicken thighs skin down and let cook about ten minutes or until very golden brown. Turn thighs and add onions, tomato and garlic to the pan and let cook about five minutes. Add stock and cider and let cook five more minutes. Remove from the stove top and place in a 350 degree oven for twenty minutes. Remove thighs and then strain remaining sauce sauce.
This is a special black rice from Indonesian that has a nutty flavor. It takes about 35 minutes to cook and is delicious.
This albino looking cousin to the standard eggplant has a slightly less bitter taste and a beautiful appearance I sliced the eggplant and roasted it in the oven for about 25 minutes while the turkey thighs were braising. The white eggplant is a nice contrast to the black rice.