Thursday, February 6, 2014

Wishful Cooking

Let me start off by clarifying my lack of skills in the kitchen, but also add my will and optimistic dreams of being this killer cooking queen of a wife. In my heart I know Cam's love for me will grow, my kids will think I'm a cooler mom, my neighbors will want to be better friends, and then someday the food network will offer me my own show...and then the smoke clears from the kitchen and I wake up from the fireman beating down the door because I've burnt the dang toast again.

I will say I'm pretty lucky because Cam is the easiest eater on planet earth. He will eat anything I make and say it's delicious even when the chicken is dry as dust or the bread is burnt black. Hopefully I'm getting better with each meal I attempt. My mother reminds me she's been cooking for 20 years and that's a lot of my dream continues.

I did attempt a delicious recipe this week and it turned out pretty delicious, except I haven't quite mastered the moist chicken yet. If you are better at that than I am, I am sure this will turn out scrumptious.

This recipe comes from a magazine I picked up at the local Costco, but you can find it HERE

Curried Chicken with Ginger, Mango, and Lime

Serves 4

You'll Need:

3 lbs bone-in, skinless chicken thighs 
1/2 cup all-purpose flour
1 teaspoon curry powder
2 teaspoons salt
1/4 teaspoon allspice
25 grinds black pepper
3 tablespoons vegetable oil (I use coconut oil)
1 1/2 cups finely chopped red bell peppers
1 1/2 cups finely chopped red onion
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 teaspoons finely chopped fresh jalapeƱos (seeds and all removed)
1 cup low-sodium chicken stock
1/2 cup mango chutney
1/2 cup fresh-squeezed, strained lime juice
1 tablespoon honey
1 3/4 cups 1 inch chunks ripe mango
1/4 cup finely chopped fresh cilantro leaves, for garnish
4 lime wedges, for serving

In a large bowl, coat the chicken with a light layer of flour, shaking off and reserving the excess flour. 
Season the chicken on both sides with the curry, 1 teaspoon salt, allspice, and 18 grinds of pepper.
Heat 2 tablespoons of oil in a sauce pan over medium-high heat.
When hot, add the chicken and cook, turning halfway through until both sides are lightly golden brown (about 7 minutes).
Transfer to crockpot

Heat the remaining 1 tablespoon oil in the pan, then saute' the bell peppers, onion, ginger, garlic, and jalapeƱo until the onion has softened (about 3 minutes).  
With a wooden spoon, add the reserved flour and stir until in disappears (no more than a minute).
Add the stock, chutney, lime juice, honey, and the remaining 1 teaspoon salt and 7 grinds of pepper; bring to a boil, stirring often.
Pour over the chicken, cover and cook on LOW LOW LOW (hence my dry as dust chicken) until tender and cooked through.

Just before serving, gently stir in the fresh mango and garnish. 
I served it over quinoa with a side of zucchini and squash.  YUM!

Bon Appetit,

1 comment:

  1. I have very little kitchen skill also, I only just discovered the sheer convenience of a vegetable steamer last year! I am pretty lucky though, my husband is a chef so he makes my dinner in his work break!