This recipe is quick, easy and you only need a few items from your pantry. Yes, I think your kids could even make this or at least help. It only takes your barbecue.
- 1/4 cup fig balsamic vinegar (love this stuff)
- 1 1/2 tbsp. grainy mustard
- pinch of salt and pepper
- 8 bone in chicken thighs, skin removed
Now, whisk together the vinegar and mustard until well incorporated. Add the salt and pepper and mix.
In a mixing bowl, add the chicken thighs and pour about half of the liquid over and toss to ensure you have coated them all.
On a prepared grill, place the chicken on a 350 temperature. Simply close the lid and grill for about 6 -7 minutes. Turn them over and brush the remaining sauce over. Grill a further 5-6 minutes. The chicken is done when you pierce them with a fork and the juices are clear.
Serve with rice, or noodles. These are so yummy.
Butter Chicken for the Faint-Hearted
This recipe is very mild and will keep tender tongues cooler and the creaminess of the butter chicken, when paired with jasmine rice, is unbeatable.
Use your slow cooker and it becomes an easy dinner to have when you come home from work. Leftovers are great too!
- 2 tbsp. butter
- 1 tbsp. ground cumin
- 2 tbsp. yellow or red curry paste (yellow is the milder)
- 1/2 tsp. ground cardamom
- 1 tbsp. fresh ginger, minced
- 1 cup tomato sauce
- 3/4 cup coconut milk
- 8 skinless, bone-in chicken thighs
Mel the butter and put in the slow cooker. Mix all the ingredients except the chicken. Add the chicken to the sauce and turn so they are all covered. Place in the slow cooker and cook for about 5-6 hours on low.
Serve with jasmine rice. Voila! Dinner in no time at all. Serve with a salad with a snappy dressing, glass of wine …….what a night!
Chicken With Figs in Red Wine
- This is a different, but super tasty way to present chicken.
- Thigh Cutlets, skin removed
- 2 tbsp. flour
- 1 1/2 tsp. Coriander
- pinch of Cayenne
- 1 garlic clove, grated
- 1 small onion, chopped
- 1 1/2 tsp. Cumin
- 2 Bay leaves
- 1 1/2 cups red wine
- 1 tsp. chicken stock powder
- 6 fresh figs
- 2 tsp. lemon rind
- 1 tsp. fresh lemon juice
- 2 tsp. cornstarch
- chopped Parsley for garnish
Place flour, coriander, cayenne and cumin in a bag and add chicken pieces, one at a time, shaking to ensure totally covered.
Heat oil in large fry pan and cook until brown. Drain. Add onion and garlic. Cover pan and cook for 10 minutes.
Add 2 Bay leaves
Mix the wine, chicken stock powder and pour over the chicken. Transfer to 350 degree oven and bake for 1 1/4 hours. Remove from oven and take out the bay leaves. Remove chicken and set aside.
Mix together 2 tsp. lemon rind, 1 tsp. lemon juice, 2 tsp. cornstarch, figs (stems removed) and add to the pan. Cook until thick. Pour over chicken and sprinkle a small amount of chopped parsley on top.
Again, this can be for royalty We believe that special company, friends and family are all treated the same and, in your mind, remember that royalty is coming for dinner. That way, you don’t become complacent with your fare.