Monday, August 24, 2015

Turkey Thighs Fruity Chuck. . . and the Aftermath


This recipe was the invention of our cousin Charley some years ago. I made it repeatedly and then, as these things go, forgot about it. But with an abundance of peaches on hand, I dug it out of my cookbook and proceeded to adapt it to what else I had.



This is Charley's recipe (in his own hand -- he was the one who named the dish, not I):

Skin chicken (I used turkey thighs and didn't skin them) and marinate in lime juice, bourbon ( I used dark rum,) Tabasco (I used Sriracha,) 1 tablespoon cumin, lots of garlic powder (I used garlic salt,) 1 tablespoon Dijon mustard, 1 tablespoon dried oregano.  Marinate 30 minutes to an hour.

Marinate fresh peaches or apricots in rum or bourbon and sherry at least 45 minutes.

Layer sliced onions, chicken (or turkey thighs) and marinated fruit in a baking dish. Top with  a bit of apricot preserves (I used citrus marmalade and highly recommend this change.)

I baked it at 350 and it took over an hour -- the turkey thighs were huge. If you were using chicken thighs or breasts it would be much quicker. And even quicker if boneless.

I roasted some broccoli and onions tossed in olive oil and garlic salt with a dash of balsalmic vinegar as a side. There was also a salad of mixed greens with honey mustard dressing (of which, more later.)


I served the turkey on a bed of pearl couscous. This kind of couscous is new to me -- Claui fixed some recently and it's a major improvement over ordinary couscous, in my opinion.

Sorry for the low quality of the pictures --taken quickly so our supper wouldn't grow cold.  I could never be a real food blogger.


But wait, there's more! As I said, the turkey thighs were huge. The next day I made a really nice salad with the leftovers.  I removed the meat from the bone, cut into chunks, added cut up fresh (uncooked) peaches and chopped red onion, and tossed with a honey mustard dressing concocted from mayo, plain yoghurt, Dijon mustard, dark wildflower honey, and a splash of balsalmic vinegar.  This atop mixed salad greens made a fine lunch.

Thanks, Cousin Charley! 





9 comments:

Ms. A said...

It looks wonderful and I'm sure it tasted the same!

Thérèse said...

An excellent way to present Charley's invention! What a treat!

Sam Hoffer / My Carolina Kitchen said...

Looks great to me and I love that you've used peaches. Haven't they been wonderful this year. I cross my fingers every time I go to our local farm stand that they still have them. So far, so good. Charlie sure knew his way around food and I think your pictures are great. We eat everything we photograph, so there's no time for delay.
Sam

Barbara Rogers said...

Mmmm, sounds delicious. I think I'll try it sometime.

Jim Egerton said...

Is there any left? Oh my that sounds so good.

NCmountainwoman said...

I'm off to get some more peaches. I'll make this for dinner tomorrow night. Sounds wonderful.

Pat Ball Morrison said...

looks scrumptious, the last peaches we bought here were from CA & then CO, both were lousy and so we are not buying until others appear. Miss fresh peaches here in MN. The best ones we had came from GA then FL. But the CA ones were mealy and tasteless, they would ruin a dinner like this.

Cathy Keller said...

Butterflies and bees!! How wonderful! Have a grand day!

jennyfreckles said...

Looks scrummy - and always satisfying to be able to create anew from the leftovers. Peaches here (shop-bought, inevitably) seem one minute to be hard and the next overripe. I don't know what they do to them.