This semester has been absolutely hectic and my absence from blogging has been weighing on me. I apologize to those of you who follow and read my musings and recipes; hopefully this delightful and hearty soup will make up for my inability to keep more than a few plates spinning at the same time.
We’ve entered Autumn in the midwest; my favorite season. The air gets crisp and clean, the windows are open, and the sweaters have been unpacked. I love baking and cooking during this season, as it lends itself to some of my favorite recipes: roast chicken, shepherd’s pie, chicken noodle soup, lasagna and chili.
Recently I was craving the latter, but was also craving a change. Rather than go with the usual tomato-based chili with pinto, black, and kidney beans, I opted for simplicity: chicken thighs and cannellini beans.
I’ve professed my love for The Kitchn many times on this blog, but this time, it’s serious. We have a tomato explosion in our garden this year, and as I was staring out my office window and all of the lovely green beauties hanging on their vines, I happened to stumble upon this delightful recipe. It’s also culinary bonus when I find that I have all the ingredients on hand necessary to complete the dish!
In general, I try to avoid using my oven too much during the summer. But when zucchini abound, I bake zucchini bread. When peaches are in season, I bake peach pie. And when a roasted chicken and tomato dish like this comes along, I do not hesitate to turn on my oven. It’s that good.
One of my favorite flavor combinations is ginger and garlic. The addition of fresh basil from my garden elevated this dish and offered a summery depth of flavor that went perfectly with the green tomatoes.
The original recipe called for Sherry, but I was out, so I used Shaohsing rice cooking wine instead. You should be able to find it at any Asian market and often in the “international” aisle of your local grocery store.
I also added a little fish sauce and some chopped scallions to round it all off. The whole dish came together so quickly, which was perfect for a summer night.
All the ingredients go in the same roasting dish! So easy!
I chose to pair this with steamed jasmine rice sprinkled with a little rice vinegar. Roasting the green tomatoes made them slightly sweeter, but they still retained a little sour bite, which went really well with the juicy chicken thighs. Give this dish a try and let me know how you like it! Enjoy!
Ginger-Basil Chicken Thighs with Green Tomato
Adapted from The Kitchn
1 large (or two medium) green tomatoes, cored, halved, and sliced 1/2 -inch thick
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons olive oil
2 tablespoons Shaohsing rice cooking wine
2 tablespoons fish sauce
1/4 cup chopped fresh basil
3 cloves garlic, minced
2-inch piece fresh ginger, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2-3 scallions, chopped
steamed jasmine rice sprinkled with rice vinegar (for serving)
Preheat oven to 400ºF.
In a large bowl, combine all ingredients except 1 tablespoon basil and all the chopped scallions; stir to fully incorporate.
Turn out into a 9×13-inch roasting dish. Roast until chicken is fully cooked and the tomatoes are softened, around 25 minutes. Stir halfway through roasting time to make sure all chicken is cooked through. Serve on steamed rice and garnish with remaining basil and chopped scallions.