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Posts Tagged ‘chicken thighs’

Miles behind on my recipes, yikes. January was a blur as we were sick most of the month.  Bouncing back in February and trying to get caught up on EvErYtHiNg has made life challenging at best. Plus I am trying to make more time for myself (exercising) and not feel guilty about it.

And so I have yet another variation of couscous to share. Bound and determined to get the family eating more grains I keep trying different ways to eat it. I used to try and sell couscous, barley and bulgur wheat as little wee noodles to the kids…ya they caught on 😉

With couscous you can add or delete whatever you like (ie: flat leaf parsley for cilantro).

Couscous with Carrots, Cilantro & Green Onions

1 1/2 cup water (or stock)
1 cup couscous
1/2 carrot, grated
1/2 cup packed chopped cilantro (or flat leaf parsley)
2-3 green onions, sliced
salt & pepper to taste
1-2 tbsp olive oil
1-2 tsp toasted sesame seeds

In a saucepan bring the water to a boil. Stir in couscous, carrot, green onions, salt and pepper. Cover pan and remove from heat. Let stand approximately 5 minutes.

Fluff with a fork, pour into a bowl, mix in chopped cilantro and olive oil. Serve garnished with sesame seeds and more cilantro if you like it!

Here is a photo of the couscous with Carrot, Cilantro & Gr. Onion.  Also on the plate is Carrot & Mint Salad and Crispy Lime Ginger Chicken Thighs (with the skin removed).

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I thought the amount of maple syrup in this recipe would make it quite sweet so we cut it back a little and were pleasantly surprised at how nicely the vinegar, stock and maple syrup fused together to create a very delish sauce.  The addition of the toasted walnuts further enhanced the overall dish and it was scrumptious.  We initially did boneless, skinless thighs but next time we will use the bone in/skin on thighs.

 

Maple Walnut Chicken Thighs

1 cup walnut halves (toasted)
1-2 tbsp olive oil
8 bone in, skin on chicken thighs
1/4 cup apple cider vinegar
1/4 cup chicken stock (approx)
1/3 cup maple syrup (the real stuff)
Salt & Pepper to taste

In a large sauce pan heat the olive oil.  Season chicken with salt and pepper, both sides then add it to the pan and cook turning once, until browned.  Remove chicken to plate.

Tip: To toast your walnuts, preheat oven to 350.  Place walnuts on parchment or foil lined baking sheet.  Bake for approximately 5-8 minutes.  Remove from oven and set aside.

If there is a lot of extra fat in the pan remove all except approx. 1 tbsp. and then add your vinegar to pan.  Do not put your head over the pan at this point or you will end up with a vinegar facial!  Cook vinegar for a minute or two, scraping up any bits on bottom of pan then add approx. 1/4 chicken stock (a little more never hurt), maple syrup and a good amount of black pepper (to your taste of course).  Cook until this mixture thickens a little.  Then add your chicken  & walnuts into the pan, spooning the sauce over top of the chicken.  Cover pan and simmer about 5-10 minutes.

Serve with noodles, roasted spuds or fluffy rice.

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