Here's a little ditty that my husband and children love. It's from Real Simple.
Curried Chicken Thighs with Carrot Cous Cous
4-6 Bone in Chicken thighs with the skin on
1 minced shallot
2T lime juice
1T fresh grated ginger
1T curry powder
2T olive oil
Salt and pepper to taste
Mix the shallot-the olive oil in a little bowl. Put some under each skin of the chicken thighs.
Bake at 400 until the skin is crispy and the juices run clear (40 minutes???)
Cous Cous with Carrot
1/2 Cup shredded carrots
4 servings Cous Cous
Boil water according to cous cous recipe
Put in carrots and boil for a couple of minutes
Put in cous cous and cook according to directions.
Pour Chicken juices over cous cous
Serve with steamed broccoli.
Your turn.
Pineapple Chicken (not sure where my mom stole it from).
ReplyDelete1 lb or so of chicken (generally boneless/skinless)
1 can cream of celery soup
1 can pineapple chunks (drain the liquid, but keep it around)
chow mein noodles for a topping
Cook the chicken. Turn down the temperature on the pot and add the soup and pineapple. If sauce seems very thick add some liquid reserve from the pineapple. Serve over rice and top with chow mein noodles. Everyone in our house loves it.