This paper which I subscribe to sends a food newsletter every day, and this chicken recipe looked interesting. Given the metric measurements, with the help of Siri, I think Ken approximate what to use for a few of the measurements:
Begin forwarded message: > Serves 4 to 6. If you are in a rush you can skip the marinating bit; just > omit the olive oil and add the chopped garlic to the breadcrumb mix instead. > > 10 good-sized chicken thighs, skinned and boned > 1½ tbsp olive oil > 4 cloves garlic, very finely chopped > 150g white bread (maybe close to a half a cup of breadcrumbs) > 15g parsley, finely chopped (Maybe like a tablespoon?) > 100g grated Parmesan (I think a quarter of a cup) > 3 large eggs, beaten > METHOD > Pierce the chicken all over with a sharp knife. Put in a shallow dish and rub > with the olive oil and garlic. Add pepper and cover with clingfilm. Put in > the fridge for a few hours if you have the time. If you don’t you can skip > this stage (see the introduction). > Preheat the oven to to 180C/170C fan*/gas mark 4. > Process the bread into crumbs and mix with the parsley, Parmesan and some > seasoning. Put this into one broad, flat dish, and the egg into another. > Lift the chicken out of the marinade. Season all over. Open each thigh out > flat, dip it into the egg and then into the crumbs. Roll each one up again – > not tightly, just to reshape it into a thigh – and place in a shallow > ovenproof dish. Sprinkle any leftover breadcrumb mix over on top and pour > over the remaining egg. > Bake the chicken in the oven for 45 minutes. The top should be golden and > the chicken cooked right through. Serve immediately with a green salad and > olive oil-roasted potatoes. > *Diana's conversion may differ slig > > > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
