Tuesday, November 6

Roasted Chicken Thighs and Corn on the Cob

Well, we've officially entered Fall and the days are getting shorter. But, with just a little planning, there is still enough sun to bake a delicious meal. Knowing what I was going to cook the night before, the food was placed in the solar oven by 11:30 a.m. I had errands to run and came home to a cooked meal around four p.m., So, I'm not exactly sure when the actual cooking was done.

It was the middle of the week and comfort food was my goal, to help take the bite out of the air. Oh? Did I not mention that the temperature had dropped considerably, as well? It was enough to make me put my jacket in the car, let me tell you.

Roasted Chicken Thighs

6 deboned chicken thighs
2 T olive oil
1 tsp salt
1/2 tsp black pepper
1 cup chicken stock
1/8 tsp anise
1/8 tsp mace
1 tsp basil
1/8 tsp cream tartar
2 T flour
2 cup chicken stock
1/4 cup heavy cream

Preheat solar oven to 225F   Use covered pan

Place olive oil, salt and pepper, in casserole rotate chicken thighs until covered. Add chicken stock, anise, mace, basil, and cream of tartar; stir to blend, cover, and place in solar oven.

When chicken is cooked through, prepare a roux with 1/2 cup chicken stock, 2 T flour, and 1/4 cup heavy cream and heat thoroughly in microwave or over med-high heat in a saucepan. Add broth from cooked chicken to finish gravy. When flour is cooked, add chicken thighs to gravy and serve.

Solar Roasted Cob Corn  

6 ears sweet corn
1/4 tsp olive oil
6 sheets tin foil

Place foil shiny side up on flat surface. Spread olive oil over center, add salt and pepper, roll ear in mixture, and create a sealed packet with foil.  Place in a single layer on tray and bake in solar oven until done. 

Everything turned out moist and delicious, and cooked to perfection. I can't even begin to describe the corn without becoming disgustingly rapturous. The kernels were permeated with flavor and full, tender, coming off the cob at the slightest bite. I attribute it to the slow, gentle, solar cooking, and will definitely do it, again.

Playing with the herbs and spices resulted in a new and delicious flavor . The gravy was just thick enough to serve over rice or noodles without being runny. I hope you'll give it a try.



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