Roasted Wet Garlic Chicken
Duration: 40 minutesJuicy and tender garlic infused chicken.
Utensils
- Baking dish
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 stems of wet garlic, chopped (bulbs and greens)
- 2 tablespoons olive oil
- 1 lemon, sliced
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
- In a bowl, toss the chopped wet garlic with olive oil.
- Place the chicken thighs in a baking dish. Scatter the chopped wet garlic around the chicken.
- Arrange lemon slices on top of the chicken thighs.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is golden and crispy.
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Garnish with fresh thyme sprigs if desired.
- Serve the roasted wet garlic chicken hot, with your favorite side dishes.
Wet Garlic and Spinach Risotto
Duration: 35 minutesDeeply delicious risotto with hints of garlic.
Utensils
- Saucepan
- Large pot or Dutch oven
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 4 stems of wet garlic, finely chopped (bulbs and greens)
- 2 tablespoons butter or olive oil
- 1/2 cup dry white wine
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
Instructions
- In a saucepan, heat vegetable broth over low heat and keep it warm.
- In a separate large pot or Dutch oven, melt butter (or heat olive oil) over medium heat. Add chopped wet garlic and sauté until softened.
- Add Arborio rice to the pot and cook for 1-2 minutes until the grains are coated with butter/oil and slightly translucent.
- Pour in dry white wine and cook until it has evaporated, stirring constantly.
- Begin adding the warm vegetable broth to the pot, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
- Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
- Stir in fresh spinach leaves and chopped wet garlic during the last 5 minutes of cooking.
- Once the spinach is wilted and the rice is cooked, remove the pot from the heat.
- Stir in grated Parmesan cheese (if using). Season with salt and black pepper to taste.
- Serve the wet garlic and spinach risotto hot, garnished with additional grated Parmesan cheese if desired.
Wet Garlic and Chickpea Stir-Fry
Duration: 20 minutesA tasty stir-fry full of delicious goodies.
Utensils
- Skillet or wok
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 stems of wet garlic, chopped (bulbs and greens)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Cooked rice for serving
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add chopped wet garlic to the skillet and stir-fry for 1-2 minutes until fragrant.
- Add sliced bell peppers to the skillet and stir-fry for another 2-3 minutes until slightly softened.
- Add drained chickpeas to the skillet and continue to stir-fry for 2-3 minutes.
- In a small bowl, mix together soy sauce, hoisin sauce, and rice vinegar. Pour the sauce mixture over the chickpea stir-fry and toss to coat evenly.
- Cook for an additional 1-2 minutes until everything is heated through and well combined.
- Remove from heat and serve the wet garlic and chickpea stir-fry hot over cooked rice.
- Garnish with sesame seeds and sliced green onions if desired.