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Old 03-23-2018, 01:44 PM   #21
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Quote:
Originally Posted by msmofet View Post
I’ll have to make it with bone in/skin on chicken breasts.
Gotcha MsM, not everyone likes the full fat chicken flavor of thighs. With this recipe they were cooked to 180 internal degrees at 30-40min. IMO, that's perfect for thigh meat, although it would be way overcooked with breasts.

I know that you know your way around a kitchen well, but for others I'd warn not to over cook the dish using breasts, keeping in mind the orzo should be done within 20 minutes or so.
I'll be interested to hear how it turns out with breasts.
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Old 03-23-2018, 02:12 PM   #22
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I love the title of this thread :)
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Old 03-23-2018, 02:25 PM   #23
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I love the title of this thread :)
Haaa...I should have called them Irish/German thighs.
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Old 03-23-2018, 07:25 PM   #24
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I love the title of this thread :)
I absolutely agree!! Every time I see the title I get the giggles.

Point in fact I had to read the thread to see what it was about! Thought it might be another version of My Big Fat Greek Wedding!

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Old 04-08-2018, 09:59 AM   #25
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Can't believe it took me so long to remember this but - our first exchange student's last name is Deutschbein, which means German leg. He told us that when he was growing up, kids would tease him by calling him Russian arm and French foot
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Old 12-07-2018, 09:01 PM   #26
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I made this favorite again tonight, so thought I'd leave the pictures. I love having the leftover Orzo for serving with future dinners, like fish.


Out of the oven, and on the plate...
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Old 12-07-2018, 09:46 PM   #27
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Mmmm....Delish!
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Kayelle’s Greek Thighs [B]Kayelle’s Greek Thighs with Orzo and Lemon.[/B] By request.. This is a delicious and easy skillet to oven dish. I use my high sided sauté pan. To duplicate this you will need [B]Cavender’s all purpose Greek seasoning, [/B]easily found in grocery stores, and fresh lemons. [IMG]https://s31.postimg.org/uwsyyl2nv/15692_XXX_v1.jpg[/IMG] 4-6 chicken thighs, (bone in skin on) 2 cups Orzo 2 1/2 cups chicken broth 1/2 cup fresh lemon juice 2-3 teaspoons of [B]Cavenders[/B] Greek seasoning 1/2 cup chopped fresh parsley 1 thinly sliced lemon Season the thighs with Cavender’s seasoning, and brown in a large skillet. Remove the chicken and pour off the grease being careful to save the fond on the bottom. Add the orzo along with the broth and lemon juice, scraping up the bits from the bottom of the pan. Stir in the 2-3 teaspoons of Cavenders, along with the parsley and float the browned thighs on top, tucking in the lemon slices. Transfer the skillet to a pre heated 375 degree oven for 30-40 min. We like spinach salad on the side. [IMG]https://s31.postimg.org/ja8uxjut7/P3120080_1.jpg[/IMG] 3 stars 1 reviews
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