‘When will you make the fake pasta with chicken thighs again???’ has ‘never’ been said by my dear flatmate and long time friend.
Fake pasta aka butternut squash. ‘Yummmm’ said no one. But it is good. The point is you just need to ruin your healthy veggies with sh*t loads of dairy – mostly butter and cream.
So, what you’ll need:
- 4 chicken thighs skin on
- 1 bag of butternut squash noodles
- 1 bag of green beens
- 1 nob of butter
- Mustard powder
- 1 clove of garlic
- Dash of cream
- Salt and pepper
Get your large pan as hot as possible to seal your seasoned thighs. When I say your thighs I mean your chicken thighs, not your own thighs! Should you want to seal your own thighs to keep them juicy you’re definitely reading the wrong blog! How to season thighs? You need to give those babies the spa of their lives… Massage a generous amount of mustard powder, salt and pepper into the skin. If your a super(wo)man try to prepare this sort of marinade 24 hrs earlier, but if you just do it on the spot it will still work just as fine.
Quickly seal the thighs on both sides in 1-2 mins per side. When it’s done lower the heat to medium. Fill up to 3/4 of a huge pot with water. Cover the thighs first with baking paper and then with kitchen foil. Carefully place the heavy pot on top of the thighs to put pressure on them.
Check on them in every 5 mins, and turn them when you basically feel like it.
When they are almost ready (about 15-20 mins) pop the butternut squash and the green beans in the microwave for a minute or two. At the same time fry the grated garlic with the butter. Toss the ‘noodles’ in the butter and cream with salt and pepper and cook them for 2-3 minutes while stiring it frequently.
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