December 22, 2024

Korean Sweet and Spicy Chicken

October 2, 2015 by

 

Korean Sweet and Spicy Chicken

This Korean Sweet and Spicy Chicken is GOOD.  My family scarfed it up last night.  If you don’t have gochujang – Korean red pepper paste that is both fruity and fiery – you can add hot sauce instead.  The longer you marinate the chicken, the better, but don’t go more than 24 hours.  You can put this together in the morning before work and come home and cook it.  Serve with rice, a salad, or a full table of ban chan!

Korean Sweet and Spicy Chicken

Ingredients:

  • 2 pounds boneless, skinless chicken thighs, sliced into strips
  • 1/4 cup soy sauce
  • 1 tablespoon gochujang – or more! – or hot sauce of choice
  • 2 tablespoons ketchup
  • 3 tablespoons brown sugar or honey
  • 1 teaspoon grated ginger
  • 3 cloves garlic, minced
  • 2 tablespoons rice or apple cider vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable or olive oil
  • sliced green onions and sesame seeds, to serve

Directions:

  1. Place the chicken in a large Ziplock bag, or other resealable / Tupperware-type container.  Add the soy sauce, gochujang, ketchup, brown sugar, ginger, garlic, vinegar, and sesame oil.  Mix thoroughly to combine.  Let marinate at least one hour, but less than 24 hours.
  2. In a large skillet, add 1 tablespoon vegetable or olive oil.  When hot, add the chicken in two batches, stirring occasionally, and making sure both sides get browned, about 5-8 minutes per batch.  Discard any leftover marinade.  Serve chicken heaped in a bowl, topped with sliced green onions and sesame seeds.
Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

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Easy Chicken Mole

March 6, 2015 by

Easy Chicken Mole

The first time I had mole (say moe-lay) it was at a small but very well-regarded Mexican restaurant in Los Angeles, La Loteria.  I had heard of mole poblano before and decided to take a chance.  Que rico!  What a glorious taste!  It was rich, a tiny bit spicy, a little bitter, and a little fruity.  It was really a savory fiesta in my mouth.  However, when I went home with the intent to find out more about this magical dish and how to make it, all the recipes I saw were 40 ingredients long and took days to make.  No me gusta – I just didn’t have time to mess with that.  So after some more research, I came up with this recipe – my Easy Chicken Mole!

The two ingredients that most moles share to give them such depth of flavor are dried chiles and chocolate.  Really!  Buy the darkest chocolate you can find.  You can use baker’s unsweetened chocolate, but that will make it bitter, and you’ll probably want to bring it back around with some added honey or brown sugar.  I used bittersweet chocolate, 63% cacao.  I think it worked well, and next time I might even add a little more.

As far as the chiles go, it gets a little confusing.  Oftentimes a chile will have one name when it’s fresh and a different name when it’s dried (I guess kind of like grapes vs. raisins.)  To be honest, I think I bought ancho chiles, but I’m not sure – there were two kinds and neither were labeled!  You want chiles that are a very dark reddish-brown—like the color of dried blood—and about fist-sized.  I used two but I may use three or even four next time.  I removed the seeds, and that’s where the heat resides, so you only get the smoky, fruity flavor of the chiles and not the spiciness.

Try this recipe.  If you’ve never had mole, this is a great place to start.  If you are a mole aficionado, go ahead and tweak my recipe to get the taste you like.  Either way, I bet you’ll say, Que sabor!  (Or if you don’t habla espanol, ‘So tasty!’)

Easy Chicken Mole

Ingredients:

  • 2-4 dried chiles (use ancho, pasilla, or guajillo)
  • 2 onions, chopped
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup sesame seeds (or use pepitas, peanuts, or almond butter)
  • 1/4 cup dark chocolate chips
  • 1/4 cup raisins
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 cups chicken stock
  • 1/2 cup brewed coffee
  • 2 slices bread
  • 2 pounds boneless, skinless chicken thighs (or use breasts, up to you!)
  • diced avocado, cilantro, sesame seeds to serve
  • rice or tortillas to serve, optional

Directions:

  1. Put the dried chiles in a bowl and cover with boiling water.  Put a plate over the bowl and let the chiles soak for about 15 minutes.  When they have softened, remove the stem and seeds and roughly chop.  Discard the stem, keep some seeds if you want some heat.
  2. While the chiles are soaking, cook the onion in the butter in a very large pot or Dutch oven.  Stir to make sure they don’t burn.
  3. Add the chopped chiles, minced garlic, and sesame seeds.  Stir and cook for 3 minutes.
  4. Add the chocolate, raisins, cinnamon, salt, and oregano.  Stir to combine and cook for another 2 minutes.
  5. Add the chicken stock and coffee.  Crumble in the bread.  Cover the pot with a lid and simmer for 10 minutes.
  6. CAREFULLY transfer sauce to a blender and blend until pretty smooth.  You could use an immersion blender, too.
  7. Return the sauce to the pot and add the chicken thighs.  Tuck them into the sauce and stir.  Make sure the chicken is covered in sauce, then cover with the lid.  Let simmer for about 25 minutes.
  8. The chicken is done when you can shred it with forks.  To serve, ladle the chicken and lots of mole into a bowl.  Garnish with lots of avocado, cilantro and sesame seeds.  You can also eat this in tortillas – just serve with less sauce if you are making tacos.  You can also serve it over rice to soak up the sauce.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Southern Cassoulet

January 2, 2015 by

Southern Cassoulet

I know, it’s a weird title – French and Southern food together?  But this dish makes sense once you eat it.  Black-eyed peas are a good luck food for the New Year in the South, so why not dress it up a little with this interpretation of a French classic?  I present to you:  Southern Cassoulet!

Authentic cassoulet can take several days to prepare, and involves making a duck confit.  Too expensive and time consuming for me!  Chicken thighs sub in nicely.  Cook the black-eyed peas during the day (or use canned).  To make this even quicker, use two cans of white Northern beans.  I used just plain smoked sausage, but try out a pound of whatever kind of sausage you like.  Did you get a big Le Creuset pot for Christmas?  Now’s your chance to put your new enameled Dutch oven to the test!

Southern Cassoulet

Ingredients:

  • 1 pound dried black-eyed peas (or use two cans of other beans)
  • 1 pound smoked sausage, sliced
  • 2 large carrots, chopped
  • 3  stalks celery, chopped (use the leaves too)
  • 20 whole cloves of garlic (optional, but I thought they were delicious)
  • 1 large sprig of rosemary, minced (or use 1 teaspoon dried rosemary)
  • 4-6 large chicken thighs, skin on, bone in
  • 3 teaspoons olive oil
  • salt and pepper to taste

Directions:

  1. Cook the beans in plenty of water until tender.  This can take two hours or so.  If you are using canned beans, skip ahead.
  2. In a very large enameled Dutch oven, cook the sausage.  Add the carrot, celery, garlic cloves, and rosemary.  Add a little olive oil if things start to stick.  Saute over medium heat for 10 minutes until the vegetables are soft.
  3. Take the pot off the heat.  Drain the beans and add them to the sausage and vegetables, and stir to combine.  Season with salt and pepper.  On top of the bean mixture, place the chicken thighs, skin-side up.  Season with salt and pepper, and drizzle with the olive oil.
  4. Bake at 400*F for at least an hour, or until the chicken is cooked through with crispy skin.
  5. Good luck and have a Happy New Year!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Rosemary Chicken and Potatoes

December 12, 2014 by

Rosemary Chicken and Potatoes

Once again, I’m presenting a recipe so simple, I almost hesitate to call it a “recipe.”  This takes 5 minutes to put together, and is so quick and simple you’re going to laugh if you’re not making this already.  This one pot Rosemary Chicken and Potatoes is the best!

If you don’t have a big Le Creuset Dutch oven (or something similar; I’m not a stickler for name brands), it’s time to put it on the Christmas list.  This heavy enameled pot makes stews on the stove top as well as roasted meats and veggies in the oven a snap.   The tricks to this recipe are the fresh rosemary and the bone-in, skin-on chicken thighs.  The rosemary has to be fresh, because the oils that come out of the chopped leaves are what perfume the whole dish.  The chicken skin gets crispy and keeps the chicken moist.  Make sure that you don’t use too many thighs when you make this.  You want some space between the chicken pieces, so the air can circulate around them and crisp up the skin.

Ready for the easiest and tastiest one pot meal around?  Let’s go!

Rosemary Chicken and Potatoes

Ingredients:

  • 1 pound potatoes, any kind
  • 1 large  or 2 small onions
  • 1 1/2 – 2 pounds skin-on, bone-in chicken thighs (five thighs work best for us)
  • olive oil
  • salt and pepper
  • 1 large sprig of fresh rosemary

Directions:

  1. Preheat the oven to 375*F.  Wash the potatoes and cut into bite-sized chunks.  Cut the onion into large chunks.  Combine in the bottom of a large Dutch oven.
  2. Place the chicken thighs, skin side up, on top of the potatoes and onions.  Make sure there is space between the chicken pieces – you don’t want to crowd the pan too much.  Drizzle the whole pan—chicken pieces and down into the potatoes—with olive oil; use about 4 tablespoons.  Season the oiled chicken with salt and pepper.
  3. Strip the leaves from the rosemary and mince.  Sprinkle over the chicken and potatoes.
  4. Bake for one hour.  After an hour, set the temperature in the oven to 400*F, and cook for another 15-30 minutes, until the skin is golden and crispy.  Serve hot!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Maple-Roasted Chicken and Vegetables

October 3, 2014 by

Maple-Roasted Chicken and Vegetables resize

This recipe is one of those great finds:  Nutritious?  Absolutely…and Paleo too (if that’s your thing).  Easy?  You bet!  It’s a one-pot masterpiece with a quick prep time and easy clean-up.  Delicious?  Incredibly!  My family ate it all and there were no leftovers.  What is this delightful dinner?  Maple-Roasted Chicken and Vegetables!

For this recipe, you need chicken thighs with the bone and the skin still on.  Rubbed with a little olive oil, the skin crisps up and keeps the meat tender.  You can use whatever root vegetables you like.  I used baby carrots, Korean sweet potatoes (red skin with white flesh) and onions.  You could also try parsnips, turnips, butternut squash, apples, or even beets!  This recipe also calls for smoked paprika, which gives it a little smoky bite but not a lot of heat.  If you don’t have it, try a sprinkle of dried herbs instead, or even some curry powder!  Ready?  Let’s go!

Maple-Roasted Chicken and Vegetables

Ingredients:

  • 2 pounds chicken thighs, bone-in, skin on
  • 1 cup baby carrots
  • 3 sweet potatoes, peeled and sliced into baby carrot-sized fingers
  • 1 onion, cut into small wedges
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • salt and pepper
  • 1/2 teaspoon sweet smoked paprika

Directions:

  1. Heat the oven to 400*F.  Use a large Dutch oven or large baking dish.  On the bottom of the pan, toss together the baby carrots, sliced sweet potato, and sliced onion.  Add one tablespoon olive oil and toss with the root vegetables.  Season with salt and pepper.
  2. Place the chicken thighs on top of the vegetables, skin side up.  Pat the skin dry with a paper towel.  Drip a little oil onto the thighs and rub it in with your fingers.  You want a thin coating of oil over all the skin.  Drizzle the maple syrup over the chicken, then season with salt, pepper, and the paprika.
  3. Cook uncovered for one hour or more, until the chicken registers at least 165*F on a meat thermometer.
  4. Serve with the vegetables.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Chicken and Rice

September 19, 2014 by

 

Chicken and Rice resize

This is a recipe I learned when I was in 7th grade Home Economics. (Do they still offer that in schools?)  I liked it so much, I brought the recipe home and asked my Mom if I could make dinner for the family for the first time.  I did – and it was a success!  How’s that for boosting your kitchen self-confidence?  Your kids can make this too:  Chicken and Rice!

There are any number of variations you do make:  add onions or garlic to the rice.  Sauté the mushrooms in wine and herbs before you add them to the casserole.  Marinate the chicken in Italian dressing first.  Parboil brown rice and use that instead of white rice.  The sky is the limit, or you can keep it simple.  I made it like this last night and my whole family loved it.  Yours will too!

Chicken and Rice

Ingredients:

  • 1 can cream of mushroom soup
  • 1 can of milk (see below)
  • 1 cup white rice
  • 8 ounces fresh mushrooms, chopped
  • 6 boneless, skinless chicken thighs
  • salt and pepper

Directions:

  1. Preheat the oven to 375*F.  In a large casserole or baking dish, spray some cooking spray on the bottom and sides.  Evenly place the six chicken thighs in the dish.  Season with salt and pepper.
  2. In a large bowl, empty the can of cream of mushroom soup.  Fill that empty can with milk and mix with the soup.  Add in the rice.  Chop the mushrooms and add to the soup mixture.  Add salt and pepper, stir, and pour over the chicken.  You want the rice mixture to be evenly distributed in the dish.  Depending on the size of your dish, that may mean it nearly covers the chicken, or not even halfway.  Just spread it out so it lies pretty flat.
  3. Cover the dish with foil and bake for an hour.  Check for doneness – you want the thighs to be 175*F.  Serve hot!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Crockpot Curry Chicken and Curry Chicken Stew

June 6, 2014 by

Curry Chicken Stew resize

Two for the price of one!  That’s what you get when you start this recipe in the crockpot.  It’s not very glamorous, but oh boy! does it smell and taste divine!  A simple list of ingredients  and a crockpot are all you need to make two delicious meals: Crockpot Curry Chicken and Curry Chicken Stew!

First you need a can of coconut milk or coconut cream.  It needs to be a can, because the coconut milk “beverage” they put in cartons is all watery, and you need the high fat content of the canned stuff.  Trader Joe’s has both canned coconut milk and coconut cream, or you can try an Asian market or online.  Next thing you need is curry.  You can use curry paste; I just used curry powder and it was lovely.  You’ll need an 8-ounce package of mushrooms, any kind – I used regular button mushrooms, but shiitakes or creminis would be nice too, and give it a stronger flavor.  And last is this beauty:

Chinese Broccoli resize

I buy it at the farmer’s market from a Vietnamese lady who tells me it’s called “Chinese broccoli”.  A little online research shows its real name is kai lan.  Its leaves are like spinach, and its cooked stems have the consistency of asparagus.  If you can’t find it, use spinach instead…although the Chinese broccoli has a stronger, more bitter flavor.

I made this with whole chicken legs – skin, bones and all – but I think next time I’ll try it with just boneless, skinless thighs.  Chicken skin in the crockpot is not a nice thing – we actually peeled it off before we ate the Curry Chicken the first night because it just seemed kind of rubbery.  But I think the skin and bones do add to the stock for the stew the next day, so it’s up to you.  Either way, you get two healthy, delicious meals out of one crockpot – you can’t beat that!

Crockpot Curry Chicken

Ingredients:

  • 3 pounds whole chicken legs
  • 1 can of coconut cream, or use coconut milk (not low-fat)
  • 3 tablespoons curry powder or curry paste of your choice
  • juice of 1 lemon or lime
  • 1 tablespoon salt

Directions:

  1. In a large crockpot, set the time for 8 hours on low or 4-6 on high.  Put the chicken legs on the bottom.
  2. Mix together the coconut cream, curry, lemon juice and salt.  Pour over the chicken and stir to combine.
  3. Cook until a thermometer reads 180*F.  Remove chicken legs from the pot and cover them with foil.  Pour the coconut broth into a large pan and simmer for about 15 minutes.  It will reduce a little.  Serve chicken legs with coconut broth.

Now, at this point, I had 2 very large legs leftover and about a cup of coconut broth.  I put them together in a Tupperware container.  Then the next day, I made…

Curry Chicken Stew

Ingredients:

  • 1 tablespoon butter, coconut oil or olive oil
  • 8 ounces mushrooms, quartered
  • 1 pound Chinese broccoli, cut into 2-inch pieces  (or use fresh spinach)
  • 2 large cooked chicken legs (or use 1 pound of chicken thighs)
  • leftover coconut broth – as much as you have
  • optional chicken broth
  • optional jasmine rice to serve

Directions:

  1. In a large pan, saute the mushrooms in 1 tablespoon butter, coconut oil, or olive oil.  Stir, and after five minutes, add the Chinese broccoli and cover.
  2. While the mushrooms are cooking, prepare the chicken:  peel off the skin and any subcutaneous fat you find from the cooked chicken legs.  Remove the meat from the bones and roughly chop.
  3. Add the chopped chicken and remaining coconut broth to the mushrooms and Chinese broccoli.  If you want it to be soupier, add some chicken broth.  Cook until the chicken is hot, about ten minutes.

This would be lovely with some steamed jasmine rice!  I ate this for lunch, and liked it so much I ate it again for breakfast.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Chinese Chicken Salad

January 10, 2014 by

Chinese Chicken Salad Resize

As Coleen pointed out in her post on Monday, this is National Soup Month!  She will be sharing some of her favorite soups with us.  And what makes a better meal than soup and salad?   One of my favorite salads is Chinese Chicken Salad!

This is perfect for winter, because all of the ingredients are in season now.  Instead of canned mandarin oranges, you can probably find fresh ones now – I’ve got Clementines and Satsumas left and right at my grocery store.  Red cabbage and carrots are always around, as are green onions.  For the base, I used Napa cabbage, but if you don’t have that, you can use any kind of lettuce you like, or really finely chopped green cabbage.  I cooked some extra chicken breasts last night so I could chop them up cold and throw them over the salad, but you can use whatever chicken you like – roasted, store-bought rotisserie, or even breaded chicken nuggets!

This recipe serves two as part of a lunch or dinner menu.  Try this salad with any soup you like, or paired up with a sandwich, wrap, or pasta dish.  Filling, nutritious and delicious – and it won’t break any of your New Year’s resolutions!

Chinese Chicken Salad

Ingredients:

  • 1 small head Napa cabbage, or romaine lettuce
  • 1/2 head small red cabbage
  • 2 carrots
  • 2 or 3 green onions
  • 2 mandarin oranges
  • 2 cooked chicken breasts, or 3 cups chopped cooked chicken
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame seeds
  • salt and pepper to taste

Directions:

  1. Chop the Napa cabbage into inch-wide strips.  Finely slice the red cabbage.  Place both in a salad spinner and rinse under cold water, then spin dry.
  2. Cut the carrots into matchsticks.  Finely slice the green onions.  Peel the oranges and remove as much of the white pith as possible.  Separate into segments.  Dice or thinly slice the chicken breasts.
  3. To assemble:  In two very large bowls, mix together the cabbages, carrots, and onions.  Arrange the oranges and chicken breasts on top.  Drizzle each salad with one tablespoon each of sesame oil and rice vinegar, and sprinkle the sesame seeds, salt, and pepper on top.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Thai Coconut Chicken Soup (Tom Kha Gai)

July 12, 2013 by

Thai Coconut Chicken Soup

I am convinced that every culture, every civilization, has a chicken soup recipe.  Nothing else satisfies or feels so much like a hug to the tummy like a big bowl of chicken soup made by someone you love.  If you are like me and are a frugal girl, you buy a whole chicken at least once a week.  I remove the breasts and legs and cook them one night, then cook the carcass for broth and about two cups of shredded chicken left on the body.  If you have a chicken body and the desire to try something new, read on – here comes Thai Coconut Chicken Soup, also known as Tom Kha Gai!

Now that you know how to make coconut milk from scratch, you’ll need about 2 cups of homemade coconut milk, or you can use one can of packaged coconut milk.  There are a few other unusual ingredients for this recipe:  ginger, cilantro, and fish sauce.  Ginger really isn’t that out of the ordinary, and goes great in smoothies and peach dishes; but if you aren’t going to use it soon, you can peel whatever is left and freeze it to use later.  Cilantro shows up in many different cuisines, so if you don’t want to waste half a bunch of cilantro, you have many options (like Mexican or Indian food), or try this  and  this.  Fish sauce is a savory liquid distillation of anchovy, sugar and salt.  If you can’t find it, you can still make the soup, but fish sauce is the secret ingredient that really brings everything together.  It keeps in the fridge forever, and is a great flavor booster for clam chowder or a substitute for anchovy paste (think Caesar salad.)  The only other ingredients you need are a chicken, some limes, and mushrooms.  Thai restaurants use straw mushrooms, and you can find them in a can, but I used dried shiitake mushrooms here, and they’re delicious.  You could also use cremini mushrooms.

Try this with Jasmine rice and a green salad for a light but satisfying dinner!

Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients:

  • 1 chicken body, breasts and legs removed (or use two cooked chicken breasts, diced, plus 3 cups of chicken broth)
  • 1 large piece of ginger, 2 or 3 inches long, peeled and bashed with the handle of your knife
  • 1 can coconut milk, or about 2 cups homemade coconut milk
  • 1 ounce dried mushrooms, broken into little pieces, or 8 ounces fresh mushrooms, chopped
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 teaspoon or so fish sauce (to taste – if you don’t have fish sauce, use salt)
  • 2 limes, juiced

Directions:

  1. In a large pot, cook the chicken carcass with 4 cups of water and the peeled, bashed ginger, until the chicken is cooked through. Remove chicken to a large bowl; shred meat from bones and set aside. Strain the broth into another bowl, discarding ginger. Wash the pot and return to stove. Over medium low, add the dried mushrooms to the chicken broth and cook ten minutes. (If using fresh mushrooms, add them in Step 2.)
  2. Add back the chicken to the broth, and pour in coconut milk (and fresh mushrooms, if using).  Cook until simmering.  Add chopped cilantro, fish sauce, and lime juice, and stir to combine.  Taste for seasoning – may need more salt, or you may like more lime (you can add the zest of the lime too, if you want a stronger citrus flavor.)  Serve hot with more chopped cilantro.  You can also stir in a little hot sauce or chili flakes if you like!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Roasted Broccoli and Chicken with Raisin Sauce

June 21, 2013 by

Roasted Broccoli and Chicken with Raisin Sauce

Wait, wait, where are you going?  This isn’t a joke!  Raisin sauce!  It’s real, and it’s delicious!

Let me back up a bit.  We love roasted broccoli at our house.  We eat it two, sometimes three times a week.  And while I enjoy it, I really do, there came a day (last week) when I wanted to add a little something new to our dinner repetoire.  Google is my friend, and I quickly came across several different recipes for Broccoli with Raisin Sauce.  Well, if so many other people thought it good enough to make, photograph, and write about, it must be worth a try.

And it was an unmitigated success!  This simple sauce has it all – sweet and spicy, with a little bite from the vinegar.  I served this with roasted chicken thighs, and the raisin sauce was amazing with those too!  For an easy dinner, roast the broccoli on one sheet pan, chicken thighs on another, and make the sauce when they’re done.  Be bold, try something new, and surprise yourself with a funky, fun new recipe!

Roasted Broccoli and Chicken with Raisin Sauce

Ingredients:

  • 3 large bunches of broccoli, chopped into florets
  • 1 to 1 1/2 pounds boneless, skinless chicken thighs
  • salt and pepper
  • 9 tablespoons olive oil, divided
  • 1/2 cup raisins (I used golden raisins, but use what you like)
  • 2 tablespoons sherry or red wine vinegar
  • 1/2 teaspoon ground cumin

Directions:

  1. Preheat oven to 400*F.  Line two cookie sheet pans with aluminum foil.  On one pan, lay out the chicken thighs, making sure there is room between them; don’t crowd.  Drizzle with 3 tablespoons of olive oil, and sprinkle with salt and pepper (and a little garlic powder is nice too).  Place in the oven on the top rack.
  2. On the second sheet pan, spread out the broccoli florets and drizzle with 3 tablespoons of oil.  Sprinkle with salt and place in the oven on the bottom rack.
  3. While the chicken and broccoli cook, make the raisin sauce:  combine remaining 3 tablespoons of oil, raisins, vinegar, and cumin in a blender or food processor.  Blend until relatively smooth – until the raisins are broken down and saucy.
  4. The chicken is done when a thermometer reads 160*F, and the broccoli is done when it’s getting some crispy brown spots.  Serve both with the raisin sauce!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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