Whoa! What the heck happened? There I was blogging along, documenting a life of running, eating, drinking, and sleeping and then life took over and blogging came to a halt. I guess taking the running, eating, and drinking to a new level cuts into the sleeping and the blogging.
I was reminded earlier this week by Major Janine Garner in the middle of a five mile tempo that she and others are waiting for updates on the old blog. As I huffed and puffed through the run, I promised her that REDS would indeed return, and with a vengeance.
I made this Malaysian-style Chicken with Garlic and Lemongrass way back in March(!). Every now and again, I feel the weight of all the feasting and search for healthy meal ideas, preferably those that do not involve giving up a lot of flavor. Instead of pork shoulder, short ribs, and beef, it’s fish, chicken, and vegetables. During a recent streak of health conscious eating, I dug into my e-mail archives and found a recipe sent to me by Tasting Table for chicken thighs packed with tons of flavors including tons of ginger, garlic, and lemongrass. The recipe requires a bit of advanced prep work but was completely worth it.
I put together the marinade in the morning and let the chicken marinate in the fridge while I went to work. When I got home later that evening I made some rice and went to work searing the chicken and putting it in the oven. The chicken turned out delicious and I figured it would also be great grilled if/when the weather cooperates.
Malaysian-style Chicken with Garlic and Lemongrass (adapted from Tasting Table)
½ cup canola oil
4 stalks lemongrass, tough outer layer removed and stalk finely chopped
16 garlic cloves, finely chopped
2 medium shallots, finely chopped
Four-inch piece fresh ginger, scraped and finely chopped
2 teaspoons ground turmeric
2 tablespoons sambal chile paste
¼ cup coconut milk
2 tablespoons granulated sugar
Juice of ½ lime
2 teaspoons kosher salt, divided