Rachael Ray's Top Ten

We watched RR top ten downloaded recipes for 2010 show and decided to

try and make them and give our <:expert:> opinion. We didn't do them in

order necessarily. She has a lot of chicken ones. Well I bought everything

I needed at the store. I bought teriyaki sauce and soy sauce and I put my chicken

in a zip-loc bag and poured my sauce in and then looked at the other bottle and

realized that I had put the soy sauce in instead of the teriyaki sauce. Oh well now

what? Well I decided to go with it and added some crushed garlic and grated ginger

into the bag. We soaked it overnight and cooked it the next day and they were

very well marinated. We also changed our sides we had sweet potato fries and a

green salad to go with it. All was good and everyone liked it. We also found out that

Broccolini is not Broccoli its a green vegetable similar but with small florets and

long, thin stalks a cross between broccoli and Kai-lan, Chinese broccoli.

But really the chicken was nothing sauce and chicken how hard is that? (#3downloaded?)

Here's her recipe

TERIYAKI CHICKEN LEGS

Garbanzo green salad
Sweet Potato Fries

8 Chicken Leg drummers

1 1/2 cups, 12 oz., teriyaki sauce

Coarse black pepper

3 Tbl. sesame seeds

1 cup rice

1 cup chicken stock

3/4 cup water

3 Tbl. vegetable oil divided

1 bunch broccolini, trimmed and cut into 3" pieces

salt

1/2 red bell pepper, seeded and thinly sliced

1 bunch scallions, shredded on an angle

2 large cloves garlic, very thinly sliced

1 inch ginger, grated or minced

Yields: Serves 4

Preparation

Place chicken drummers in a resealable plastic bag with the teriyaki sauce and let marinate 4 hours or overnight.

Preheat oven to 400˚F.

Place a cooling rack over a baking sheet and arrange chicken legs on it. Season chicken liberally with coarse black pepper.

Cover chicken legs with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast an additional 5-8 minutes to darken and crisp. Sprinkle with sesame seeds.

While the chicken cooks, bring stock and water with 1 tablespoon vegetable oil to a boil over high heat. Add rice and stir, bring back up to a boil then reduce heat and cover pot. Simmer 18 minutes then fluff with fork.

While chicken roasts the last 10 minutes, bring a few inches of salted water to a boil. Add the broccolini and blanch 2-3 minutes, then drain.

Heat remaining 2 tablespoons vegetable oil in a large skillet. When oil is hot, add blanched broccolini, peppers and scallions. Stir-fry 2 minutes, add garlic and ginger, and stir-fry 1 minute more.

Serve chicken legs with stir-fried veggies and rice alongside