August 12, 2013

Hot Sauce Chicken Thighs & Pesto Flat Bread

Do you own a bottle of Franks Red Hot Sauce? This stuff is a household staple over here, because it's just so damn good!

Instead of slathering it on fried chicken wings, I slathered it on raw dark meat chicken quarters and just ate them like that.

Juuust kidding.

I let it marinade for a couple hours in that yummy tangy-ness along with a generous sprinkle of granulated garlic, onions flakes, pepper, random herbs and a pinch of chicken bouillon and salt.Y'know, to really get the flavours in there. 

Use about 3 tablespoons of Franks Red Hot Sauce per quarter and adjust everything else to taste.

If you're like me, you'd have actually forgotten about the chicken for a couple hours only to return after remembering about it.Whoops. 

Anyway, I dumped in enough cornstarch to coat them so that they were semi-dry and baked them on a rack in a 375F (convection) oven until the juices run clear or if you have one, a fancy meat thermometer making sure it hits 165F. It usually takes about 40 minutes.

In the mean time, you can either make some flat bread from scratch or take it easy and pull out a bag of already made flat bread from the freezer and defrost it like I did. No one's judging.

I happened to have some kale pesto left over in a jar from making pasta, so I just slaaaaathered that on the bread and toasted it. As a lover of raw onions I rough chopped a bit and added that on top of the bread.

P.S. SLATHERED. Word of the day. Do you like it?

So there it is!
A pretty easy, kind of healthy, yet totally delicious meal. 
We ate a salad on the side, because you know..balanced meal and all. :)

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

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