Panisses: Crispy Chickpea Batons

Panisses- Crispy Chickpea Batons

I just discovered the pure joy that are French panisses, and I must share that joy with you. Panisses are crispy on the outside, warm and soft on the inside, and made almost entirely of chickpea flour (hello, protein). The consistency is wonderfully reminiscent of a french fry, and the flavor is mild and chickpea-like. I’ve fried my panisses and baked them, eaten them as a snack and as part of a main course (braised chicken). They’re even fun to make- the process isn’t far off from slice-and-bake cookies. If you show up to my place for a cocktail, chances are good I’ll present you with these. And on the off chance that you’re not invited over, do yourself a favor and make them!

Panisses- Crispy Chickpea Batons

Chickpea flour, as I recently discovered, makes falafel. It is also known as garbanzo bean flour.

Panisses- Crispy Chickpea Batons

To make the panisses, lightly grease a loaf pan. Then, heat 3 cups of water and 1/2 tablespoon of olive oil in a pot until the water begins to steam but does not boil. Whisk in 1 1/3 cup of chickpea flour. Continue whisking over medium heat until the mixture thickens and your arm gets tired. Then, switch to a rubber spatula, and cook the mixture, stirring almost constantly, until it thickens a lot and begins to hold its shape. Season the mixture to taste with salt.

Panisses- Crispy Chickpea Batons

Scrape the chickpea mixture into the loaf pan, and smooth out the top. Transfer the loaf pan into the refrigerator to chill for at least 2 hours or overnight.

Panisses- Crispy Chickpea Batons

After the chickpea mixture is chilled through and solidified, turn it out of the loaf pan and onto a cutting board with a sharp rap.

Panisses- Crispy Chickpea Batons

Slice the chickpea “loaf” into batons that are 1/4 inch thick. Thinner slices will be on the crispier side, thicker slices will be softer. I got 20 slices. To crisp you can either fry the panisses or bake them. To fry, fill a pan with about 1 centimeter of oil, heat it, and fry the panisse slices on both sides, in batches, until they are crisp and begin to brown. Drain them on paper towels. To bake, heat your oven to 425° F, drizzle some oil on a baking sheet, and put the baking sheet in the oven for a few minutes to warm. Toss the panisses in the oil, coating them both sides. Then, spread the panisses out on the baking sheet, and bake them for 20-25 minutes until they are crisp and begin to brown. Drain them on paper towels.

Panisses- Crispy Chickpea Batons

The panisses are best eaten warm. As a snack, they are amazing plain sprinkled with black pepper or dipped in apple sauce (you could even dip them in hummus if you want a chickpea overload). I have also eaten them with rapini as an appetizer. For a main course, we REALLY enjoyed eating them with braised chicken for a nice texture contrast and complimentary flavor. (Sear chicken legs in oil, then set the chicken aside. Add diced onion and garlic to the pan, and deglaze with white wine. Add chopped swiss chard and diced tomatoes to the pan, season with salt and pepper, add the chicken legs back to the pan, cover the chicken legs half way up with stock, cover the pan, and bake it at 400° F for about 30 minutes until chicken is cooked through.)

This recipe is adapted from David Lebovitz.

Shopping list:

  • Chickpea flour- 1 1/3 cup
  • Olive oil
  • Salt
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Miso Pumpkin Chicken Thighs

Miso Pumpkin Chicken Thighs

While I was brainstorming ways to revise the recipe for pumpkin chicken thighs, I came up with a savorier flavor combination- miso, pumpkin, and honey. This trifecta is a complete umami extravaganza. The flavor is very comparable to Man-Pleasing Chicken. So, for everyone who wrote in asking whether they would like Man-Pleasing Chicken even though they don’t like mustard or maple syrup (the two key ingredients), my answer remains…yes, I still think you would. But if you don’t want to risk it, this recipe is a good alternative. If you also dislike pumpkin, miso, and honey, then you have my sincerest condolences. If I were forced to choose between the first iteration of pumpkin chicken thighs and this one, I would probably opt for the former because its flavor evolves more on the palate, while this one hits a single savory note. Still, it’s a damn good note.

Miso Pumpkin Chicken Thighs

To begin, preheat your oven to 450º F. In a medium bowl, whisk together 1/2 cup of pumpkin puree, 1 tablespoon of miso paste, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of chicken stock. You can find miso paste in your grocery store’s refrigerated section, sometimes near the tofu. I bought mine at Trader Joe’s, but I have also gotten it from Whole Foods before. Other uses- miso-sesame vinaigrette or carrot-ginger dressing!

Miso Pumpkin Chicken Thighs

Line an 8×8 inch baking dish with tin foil, and nestle in 1 pound of boneless, skinless chicken thighs. Sprinkle them with black pepper.

Miso Pumpkin Chicken Thighs

Pour all of the pumpkin sauce over the chicken thighs, making sure that they are fully coated on the tops and bottoms.

Miso Pumpkin Chicken Thighs

Bake the chicken thighs for 20 minutes. Then, remove them from the oven, and baste the tops of the thighs with the sauce from the baking dish.

Miso Pumpkin Chicken Thighs

Return the thighs to the oven, and bake them for another 20 minutes until the sauce is thickened and the tops of the thighs begin to brown. Allow the thighs to rest at room temperature for about 5 minutes. The sauce will thicken as it cools.

Miso Pumpkin Chicken Thighs

Remove the thighs from the baking dish, and set them on a serving plate. Whisk the sauce that remains in the baking dish until it is smooth and uniform. Spread the sauce on top of the chicken thighs.

Miso Pumpkin Chicken Thighs

Garnish the chicken thighs with sesame seeds and/or a generous amount of minced chives (not pictured). I think the chives will help balance the savory flavor, much like the rosemary does to Man-Pleasing Chicken. Enjoy this scrumptious beauty!

Shopping list:

  • Boneless, skinless chicken thighs- 1 pound
  • Pumpkin puree- 1/2 cup
  • Miso paste- 1 tablespoon
  • Honey- 2 tablespoons
  • Rice vinegar- 1 tablespoon
  • Chicken stock- 1 tablespoon
  • Pepper
  • Sesame seeds/chives
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Pumpkin Chicken Thighs: Back by Popular Demand!

Pumpkin Chicken Thighs: Back by Popular Demand!

I first posted about pumpkin chicken thighs after salvaging an unsuccessful attempt at pumpkin soup. The photos on that post are objectively horrendous, so I was puzzled when the recipe started gaining traction and popularity. I made the recipe again, and while it had potential, it wasn’t as good as I knew it could be. I took the post down because I wasn’t proud of it. And then people started asking for it back. So I set out to right my wrong and give you a recipe for pumpkin chicken thighs that I find much more delicious. The flavor of this sauce evolves as it lingers on the palate, from sweet to pumpkin to Japanese curry to a mildly spicy finish. I really enjoy it, and I think this recipe is a winner. But, stay tuned for a follow-up post later this week for a much savorier version of pumpkin chicken thighs- one that strays from the flavor profile in the initial recipe.

Pumpkin Chicken Thighs: Back by Popular Demand!

To begin, preheat your oven to 450º F. In a medium bowl, whisk together 1/2 cup of pumpkin puree, 2 tablespoons of maple syrup, 2 tablespoons of chicken stock, 1 tablespoon of rice vinegar, 1/2 teaspoon of sea salt, 1/2 teaspoon of garam masala, 1/2 teaspoon of ground ginger, 1/4 teaspoon of black pepper, and 1/8 teaspoon of cayenne pepper.

Pumpkin Chicken Thighs: Back by Popular Demand!

Line an 8×8 inch baking dish with tin foil, and nestle in 1 pound of boneless, skinless chicken thighs.

Pumpkin Chicken Thighs: Back by Popular Demand!

Pour the pumpkin sauce over the chicken thighs, making sure that they are fully coated on the tops and bottoms.

Pumpkin Chicken Thighs: Back by Popular Demand!

Bake the chicken thighs for 20 minutes. Then, remove them from the oven, and baste the tops of the thighs with the sauce.

Pumpkin Chicken Thighs: Back by Popular Demand!

Return the thighs to the oven, and bake them for another 20 minutes until the sauce is thickened and the tops of the thighs begin to brown. Allow the thighs to rest at room temperature for about 5 minutes. The sauce will thicken as it cools.

Pumpkin Chicken Thighs: Back by Popular Demand!

Remove the thighs from the baking dish, and set them on a serving plate. Whisk the sauce that remains in the baking dish until it is smooth and uniform. Spread the sauce on top of the chicken thighs, and then top them with some minced parsley for color. Dish out and gobble up. These thighs are a winner, and I’ll certainly be making them again.

Shopping list:

  • Chicken thighs- 1 pound
  • Pumpkin puree- 1/2 cup
  • Maple syrup- 2 tablespoons
  • Chicken stock- 2 tablespoons
  • Rice vinegar- 1 tablespoon
  • Sea salt- 1/2 teaspoon
  • Garam masala- 1/2 teaspoon
  • Ground ginger- 1/2 teaspoon
  • Black pepper- 1/4 teaspoon
  • Cayenne pepper- 1/8 teaspoon
  • Parsley
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