Today’s RGB garden photo: A Dutch Iris, popping up near the mandarin tree.
…
A moment of genius happened at the RGB on Friday.
I had been spending much of the week hibernating in the kitchen as a result of a one-time project. So when noon rolled around and I realized that Mr. RGBistro had just spent 45 minutes washing ALL of my baking tools, AND sharpening all of our knives, I figured the least I could do was make him lunch.
So what the heck does one do with a hungry man and a value-pack of chicken thighs in the fridge?
While I thought about it, I took the dog out back for some fetch. There, I surveyed the cilantro and noticed we had lots. Then I walked over to the lettuce bed and noticed we had lots. Also, the mizuna was starting to bolt. So naturally, lunch had to include all of these items.
Cilantro in the flower garden.
Mizuna in the flower garden.
With limes, garlic and shallots having permanent real estate in the kitchen, I got started on yet another “experiment.”
Over the winter, I had much success with roasting whole chickens, so I figured that roasting chicken thighs should be no different. Also, since my whole chickens are roasted with butter both over and under the skin, I thought the thighs could use some under-the-skin goodness. So while I preheated the oven, I got to work putting things together…
The quick and dirty version: Sauté shallot and garlic. Douse in tequila. Add lime juice and cilantro. Swirl in butter. Stuff mixture under thigh skin and roast for 25 minutes. While that went to work, I foraged in the garden for some lettuce and carrots. Threw in a tomato from the countertop, whipped up a cilantro-lime salad dressing, et voila! An almost carb-free lunch, which was perfect for a warm and sunny afternoon.
The bonus?
While I was doing post-lunch nutrition calcs, it was determined that one tbsp. of salad dressing (all that’s needed for one serving) was only 39 calories.
39 calories?!?!?! And this includes MAYONNAISE (homemade version)!!!! I need to bottle this stuff and market it, now.
And at less than 300 calories for the entire meal, I think I might be onto something…
Notes for Next Time: Mr. RGBistro loved his lunch, but requests that next time, I include MORE of the shallot / cilantro / lime mixture. He thought there wasn’t enough for each bite of chicken. OK, man, I hear ya. And, the restaurant version will be de-boned, for dining convenience. 
[K]
Chicken, salad… and an RGB mojito, with mint from the garden.
Crispy chicken skin with butter and cilantro.
Under-the-skin goodness of shallots, garlic, tequila and cilantro.
Tequila-Lime Chicken
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~ Serves ~
2
~ Ingredients ~
- 2 skin-on chicken thighs
- 1 small shallot
- 2 cloves garlic
- 1 small bunch cilantro (¼ cup chopped)
- ½ tbsp. olive oil
- ½ tbsp. butter
- Grind of salt and pepper
- 2 tbsp. tequila
- 1 lime
~ Preparation ~
Preparation Time: 45 minutes
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Preheat oven to 425 ˚F.
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While oven is heating, clean chicken thighs and pat dry with paper towel. Run finger under skin to create pocket and set onto roasting pan.
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Remove cilantro leaves from stem and chop leaves. Quarter lime. Set tequila bottle on kitchen counter.
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Finely dice shallot and sauté in small pan with olive oil, salt and pepper over medium heat.
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Peel and dice garlic cloves and add to pan. Squeeze in 1-2 wedges of lime (adjust for how juicy lime is) in. Optional: grind in some red hot chili pepper flakes.
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Add tequila and let liquid reduce in pan until garlic is cooked, about a minute.
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Remove mixture from heat and swirl in butter and 1 tbsp. of cilantro leaves. Spoon half of the shallot-garlic mixture onto chicken, beneath the skin but over the meat. Repeat with second thigh, then use remaining melted olive oil / butter mixture to baste the chicken skin. Spri
nkle skin with a pinch of chopped cilantro, salt and pepper, and cook in oven for 20-25 minutes. -
Meanwhile, prepare side dishes and set table. When thighs are cooked, let rest a few minutes, then plate and serve.
Nutrition content per serving: 239 calories, 6g carbs, 20g protein, 16g fat, 0g fiber
Cost per serving: $ 0.70 – $ 1.17
Source: Rustic Garden Bistro
Lettuce and carrots from the garden.
Garden Salad with Cilantro Lime Dressing
~
~ Serves ~
2
~ Ingredients ~
- ½ cup buttermilk
- ½ cup mayonnaise
- ½ shallot, chopped
- 2 tbsp. chopped cilantro
- 2 tbsp. chopped chives
- ¾ tsp. onion powder
- ¼ tsp. garlic powder
- Juice from 2-3 wedges of a quartered lime
- 2 oz. lettuce
- 1 small tomato
- 1 small carrot
- Salt and pepper, to taste
~ Preparation ~
Preparation Time: 15 minutes
- To make dressing: blend buttermilk, mayonnaise, shallot, cilantro, chives, onion powder, garlic powder and lime juice in a small food processor. Salt and pepper to taste.
- Rinse lettuce clean and place in salad bowl. Chop carrot and tomato and add to lettuce. Toss with 2 tbsp. of salad dressing and serve immediately.
Nutrition content per serving: 60 calories, 4g carbs, 2g protein, 4g fat, 5g fiber
Cost per serving: $ 0.04 – $ 0.96
Source: Rustic Garden Bistro
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For the entire lunch:
Nutrition content per serving: 299 calories, 10g carbs, 22g protein, 20g fat, 5g fiber
Cost per serving: $ 0.74 – $ 2.13
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Bite detail.
A few more notes about about RGB lunches 1) At my half-way point, Barry’s already done with his lunch, and 2) playing Sudoku on my phone. 3) The cat is on stand-by, lickin’ his chops and waitin’ for his chicken bone snack. 
Will you adopt me for lunches???
There’s an extra chair for you, anytime!
You are a culinary and photographic genius! That chicken looks amazing and I’m sooooo going to make that this week. We’re on a low carb diet so it will be perfect.
So how did it go???
It was amazing! The whole family loved it. Even the picky 2 year old asked for seconds. My aspiring foody 4 year old declared it the best dinner I ever made. So yes, it’s a winner and I’ll definitely be making it again soon!
Oh, and can you post your mojito recipe? I.love.mojitos!! But have never made one myself. It’s about time I did.
Yes! Was going to, but got a tad lazy. Mojito post coming soon!
I’m jealous of the ability to stroll the garden and choose ingredients for your meal! This is the first year I will be attempting to grow some of my own food but I only have a deck to make use of.
Oh yes and mojitos.. it’s about that time, isn’t it?
It is, it is.
There’s A LOT you can do with a deck. Good luck with your first attempt!
It just looks SOOO good!!! oh wow, let me take a few moments to silently reflect on what I’m planning for dinner tonight…yup, nothing in comparison to this. as always, love the pictures. thanks for the PSA too!
Thank you! So, what do you typically eat for dinner, Ms. Dietician???
Looks yummy! I’ll have to try that. Thanks