My own version of an Everyday Food Magazine recipe

One of my absolute favorite cooking magazines in recent years is Everyday Food from the Martha Stewart line of magazines.   Well, when I got my December issue it had a notice with it saying that that was going to be the last issue of Everyday Food as a stand alone magazine, that from now on the subscribers would be getting Martha Stewart Living magazine, and a few times per year there would be a little Everyday Food insert with the Living magazine.   To say that I was disappointed is an understatement!   I honestly do not like Living (have subscribed in the past and there just isn’t much in it that is beneficial to me to justify spending the money for a subscription).  SO, because I had JUST (2 weeks before that) renewed my subscription for two years I am stuck with a useless (to me) magazine (I will be taking them into one of our Doctor’s offices next time we go in).   Well, this past week I got the issue that had the Everyday Food insert and I couldn’t have been happier!    I went through it and decided to try one of the recipes that very night!   I did have to adjust the recipe a bit to accomodate what  had on hand.   Here is a link to the original recipe……  and here is MY version 🙂

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Thai Inspired Coconut Lime Chicken

adapted from an Everyday Food magazine insert recipe

  • zest from 4 limes
  • juice from 2-3 limes (1/4 cup freshly squeezed lime juice)
  • 2 tsp. ground ginger
  • 2 tbsp. raw sugar
  • salt & pepper to taste
  • 1 tbsp. fish sauce
  • 1 tsp. sriracha sauce
  • 1 13.5 oz. can coconut milk
  • 6  chicken leg quarters (I cut into legs and thighs)

Serve with:

  • steamed rice
  • shredded carrot (or fine julienne)
  • cilantro leaves
  • chopped peanuts
  • green onions
  • lime wedges

In a non-metalic bowl or deep baking dish mix together first 8 ingredients.   Mix together, add chicken.  toss to coat, cover and put into refrigerator for 4-24 hours (4 hours definitely wasn’t enough…..next time I will do overnight).   Remove from fridge 30 minutes before putting into oven to bring to closer to room temperature before.   Preheat oven to 450 degrees.   Remove chicken from marinade and place on baking sheet and place in oven.   Bake for 30-35 minutes or until chicken pieces reach an internal temperature of 170 degrees.   Remove from oven, let stand for about 10 minutes before serving.

**I did have some leftovers from this meal so the following day I made chicken and vegetable fried rice for lunch…..YUM!

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