4 servings

Hands on: 35 minutes

Photo: Kimberly Smith/AJC Styling: Jeanne Besser/AJC (ENLARGE)
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Total time: 35 minutes

Crisp skin glazed with soy sauce, the delicate flavor of lemon grass, fresh lime juice and simple stovetop preparation ensure that this dish will become a favorite.

8 chicken thighs, trimmed of excess fat

Salt and pepper to taste

3 tablespoons corn, grapeseed or other neutral oil

6 lemon grass stalks

3 tablespoons soy sauce

1 lime, cut into 4 wedges

2 tablespoons fresh cilantro leaves, chopped

Sprinkle chicken with salt and pepper. Put oil in a deep skillet or casserole with a lid over medium-high heat. Trim ends of lemon grass and peel off as many layers as necessary to expose the relatively tender inner core. Cut the lemon grass in half and smash it with the side of a knife. Spread the lemon grass evenly over the skillet. When it begins to be fragrant, place the chicken, skin side down, on top, turn heat to medium and cover the skillet. After 10 minutes, turn the thighs and baste with 1 tablespoon soy sauce, using a teaspoon or brush. Cover the skillet and continue cooking, turning and basting with 1 tablespoon of the soy every 10 minutes, until the chicken is cooked through, about 30 minutes. Discard the lemon grass and serve the chicken with lime wedges; garnish with cilantro.

- Adapted from "The Best Recipes in the World" by Mark Bittman (Broadway Books, $29.95)

Per serving: 228 calories (percent of calories from fat, 66), 17 grams protein, 2 grams carbohydrates, trace fiber, 17 grams fat (3 grams saturated), 57 milligrams cholesterol, 745 milligrams sodium.