I can't speak to the authenticity of this dish. It's something my mom has always made and referred to as "Thai chicken". Here's the recipe: 4 chicken thighs 1 1/2 - 2 teaspoons coarsely ground black pepper 4 large garlic cloves 1/2 packed cup fresh coriander leaves 1 1/2 teaspoons fish sauce 1 teaspoon sugar 1/4 teaspoon ground cayenne pepper 2 tablespoons vegetable oil sprigs of fresh herbs like mint, coriander and basil to garnish Debone the chicken thighs and rub the chicken on both sides with black pepper and set aside. Peel garlic and crush it to a pulp. Finely chop the fresh coriander leaves. combine garlic, coriander leaves, fish sauce, sugar, and ground red pepper and mix well. Rub mixture over the chicken and marinade for an hour. Put oil in nonstick frying pan and set over medium high heat. Put chicken pieces skin side down and cook for 5 minutes or until skin is brown and crisp. Turn the chicken over and reduce the heat to medium-low. Cook second side for 3 1/2-4 minutes, or until the chicken is just cooked through. Remove pieces with a slotted spoon and place them on a chopping board, skin-side up. Cut each thigh with a sharp knife into 3 strips, reform it into the original shape and arrange on a serving dishes. garnish with fresh herbs. Serve with: 1 garlic clove 4 tablespoons fish sauce 4 tablespoons lime or lemon juice 3 tablespoons sugar or less to taste 3 - 4 hot red or green chilies Peel and crush garlic. combine with fish sauce, lime or lemon juice, sugar and 4 tablespoons water. Mix well and pour into 4 individual bowls.

[Project 365:18] Some days you just don't have the time or motivation to spend much of it on photography. Snapped this quick photo of my new favorite side dish last night and wanted to share the recipe. This is delicious! Ingredients: 1 can Campbell's Condensed Cream of Celery Soup 1/4 cup Sour Cream 2 tablespoons grated Parmesan Cheese 1/4 teaspoon ground nutmeg 1 bag fresh spinach leaves 1 can (2.8 oz) French Fried Onions (1 1/3 cups) 1 tablespoon minced garlic 1 teaspoon pepper 1 teaspoon Mrs. Dash Extra Spicy 1/2 cup chicken broth Directions: Heat the oven to 350F. Stir the soup, sour cream, cheese, nutmeg, chicken broth, spinach, spices, and 2/3 cup onions in a 1.5 qt. casserole. Cover. Bake for 20 minutes or until the spinach mixture is hot and bubbling. Stir. Sprinkle the remaining onions over the spinach mixture. Bake, uncovered, for 5 minutes or until the onions are golden brown. ENJOY!! (**This serves 6-8 as a side dish)