Ingredient: Chicken Thighs

Mustard and Herb Chicken Thighs

Mustard and Herb Chicken Thighs
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Servings
2
Servings
2
Mustard and Herb Chicken Thighs
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine the mustard, olive oil, garlic , herbs, and agave in a small bowl. Note: I used equal amounts of dried sage, rosemary, and thyme for the herbs. If you use fresh, double the amount.
  2. Line a large sheet pan with foil and spray lightly with cooking spray. Heat oven to 425 degrees.
  3. Lay the chicken thighs bone side down on the pan. Spread the mustard mixture evenly on the tops of each thigh. Toss the sweet potato and red onion with 1/2 tablespoon of olive oil. Season with salt, pepper and garlic powder to taste. Nestle these around the chicken thighs. Roast for 20 minutes.
  4. Toss the broccoli with the remaining olive oil and season to taste with salt, pepper, and garlic powder. Add to the sheet pan, placing them evenly around the rest of the ingredients.
  5. Roast another 20 minutes or so until the chicken is cooked through and the vegetables are tender. Divide between two plates and serve.
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Whole Lotta Chili

Whole Lotta Chili
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Servings
6
Servings
6
Whole Lotta Chili
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the bacon and cook until it renders some fat and is just beginning to brown. Remove the bacon from the pan and drain on paper towels.
  2. Add the chicken and turkey sausage to the pot and cook until they are cooked through. Remove from the pan and set aside. Leave the drippings in the pan.
  3. Add the onions, garlic, cumin, coriander, and jalapeno to the pot and cook until the onions soften and everything smells wonderful.
  4. Add the tomato paste and stir to blend it in. Cook for about 5 minutes stirring occasionally.
  5. Add the chili sauce and stock along with the chili powders and oregano. Stir in the green and poblano chilis. Bring to a simmer and cook for 20 minutes to blend the flavors.
  6. Add the rinsed and drained beans to the pot and let everything simmer another 15 minutes.
  7. Increase the heat to a low boil. Shake the masa harina with a half cup of water in a jar until it is well blended. Stir the mixture into the chili and continue to stir until it thickens.
  8. Give it a taste and adjust the ingredients as needed. Serve.
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