Tonight I tried a new recipe that I thought of today and it was wonderful. I think I want to play with it some more--make a few variations, but it was tasty-good the way it was.
Menu:
Apricot Chicken
Chicken Flavored Rice
Tomato-Cucumber Salad
Apricot Chicken
12 chicken thighs, thawed, bone-in and skin-on
Layer chicken in one layer in roasting pan, making sure thighs do not overlap too much.
Sauce:
2 cans unsweetened apricots, drained
1/4 cup honey
2 TBSP olive oil
2 TBSP wheat free tamari sauce
Juice of one lemon
1 TBSP dried parsley
1 TBSP dried thyme
Add all sauce ingredients to blender, blend till smooth. Pour evenly over chicken thighs. Bake for one hour at 350 degrees.
Steamed Rice
3 cups cooked, hot steamed rice
1 TBSP chicken flavored Better Than Bouillon
1/4 cup butter
Stir well until butter and chicken flavor melted and evenly distributed.
Tomtato Cucumber Salad
2 cucumbers, peeled and diced
4 medium vine-ripe tomatoes, washed, and cut into quarters
1 tsp each, dried: dill, parsley, thyme
2 TBSP olive oil
Mix together in bowl. Do not salt until serving time. Also very good with a little lemon pepper in it and 4 oz. crumbled feta cheese (I cannot have dairy or black pepper so I don't add, but tasty).
Yasmine
0 comments:
Post a Comment