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Tuesday, May 19, 2020

Baked Chicken and Tangy Cucumber Salad

 
I didn't have a rack to cook my chicken at the time.  But I didn't want my chicken to sit in the oil.  Internet search returned this brilliant idea of turning spoons upside down to create a rack.  This was perfect!  The oil dripped below and stayed separated from the oil during cooking.

My cucumbers were starting to get old and needed to get eaten.  This was a salad I'd never tried before.  It was okay.  Links to ideas and recipe below.

Original Tangy Cucumber Salad by Sheela Prakash at www.thekitchn.com
(I used dried parsley instead of chives because I didn't have any)
https://www.thekitchn.com/recipe-tangy-cucumber-salad-243623

Idea for spoon racks by Melanie Pinola at lifehacker.com
https://lifehacker.com/elevate-meat-with-spoons-if-you-dont-have-a-roasting-ra-1710878250/amp

Baked Chicken by Nicole Burdett at allrecipes.com
(I changed the spices up, but generally the same idea)
https://www.allrecipes.com/recipe/235151/crispy-and-tender-baked-chicken-thighs/

Watch me prepare them.

IG: @abundanceofvegetables
IG post of this video: Baked Chicken and Tangy Cucumber Salad (sped up for IG)
YouTube post of this video: Baked Chicken & Tangy Cucumber Salad (full video with captions)

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