Southern Skirt Edition ~ “Skirtin’ Around the South”– dedicated to my mother
~ Skirt in the Kitchen ~
Rinse and pat-dry chicken pieces of preference– white or dark or a mixture of both meats.
I’m choosing skin-on for broth in the making after refrigerating leftover juices, then skimming off the fat for other meals to cook the broth with. After salt and peppering both sides of each piece of chicken, laying in an oblong baking dish, drizzle all sides with soy sauce and garlic-infused olive oil.
Add fresh herbs of flat-leaf parsley, mint, and oregano. Mince and add peeled ginger root and thinly sliced chopped yellow onion.
Cover with double-lined foil at 425 degrees, allowing to soak in the seasoned liquid until tender and lightly golden. Turn several times during baking to evenly cook.
Allow to rest from the oven while finishing preparation and cooking of remaining dishes. Tent-foil cover the baked chicken with a small gap for ventilation.
In a large saucepan, heat 1 quart green beans.
Add 1 can artichoke hearts, minced onion, and canned plum tomatoes. Season with crushed red pepper flakes.
For the Herb Orzo, cook tender 1/2 of a green bell pepper and 1/2 of a finely chopped yellow onion in olive oil and 1 tablespoon unsalted butter.
Stir in fresh parsley.
Combine with cooked orzo; salt and pepper to taste.
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