I had a craving for something a tiny bit healthy today, and not so indulgent. It may surprise you but I don't always over indulge. For the most part, you only get to see the most indulgent of what I cook. I more often than not eat fairly healthy, but then again, I am not opposed to treating myself from time time. I little bit of what you enjoy does a person the world of good.
The lighting was really, really poor today, so I apologize for the quality of these pictures. I try always to photograph in natural light. I like the way food looks in natural light. I just think it looks delicious - er. (Is that a word?? Meh . . . it is now!)
Today I had some bone in chicken thighs that I wanted to cook in the most delicious way possible without adding too much fat, calories or bad things to make them taste delectable. It's not all that hard to take the skin and fat off of chicken . . . but I do like to cook it on the bone as often as I can. The bone adds a lot of flavour to chicken and most meats.
I turned to one of my favourite books by Ellie Kreiger, The Food You Crave. A seriously good book. I find though that I have to really make some serious adaptions to some recipes because the ingredients in some of them are not readily available over here, but for the most part, I can cook most of them.
And they're good. Really good. Tasty. Delicious. Simple. Seriously simple.
I know . . . it is really annoying to me too.
*Maple & Mustard Glazed Chicken Thighs*
Serves 4Printable Recipe
Chicken thighs baked with a delicious maple mustard glaze. Wonderful flavours! Adapted from The Food You Crave by Ellie Kreiger.
8 bone in chicken thighs, skin and any visible fat removed
85g of grainy French mustard (1/3 cup)
1 clove of garlic, peeled and minced (about 1 tsp)
3/4 tsp dried marjoram
3 TBS pure Maple Syrup
Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a large baking dish.
Whisk together the mustard, garlic, marjoram and maple syrup. Spread about 1 TBS of the mixture over the top of each chicken thigh, trying to cover as much of the surface as you can. Arrange the chicken in a single layer in the baking dish. Bake until the chicken is cooked through and glazed, about 45 - 50 minutes, basting it several times with the mustard mixture. The juices should run clear when the chicken is pierced in the centre. Serve hot. We had ours with a baked potato and green beans. Delicious!
Note : In the original recipe Ellie says that the mustard/maple mixture will form a crust. Mine didn't, but more like a glaze. My mixture was quite runny and so I just used it to baste the chicken as it cooked. It was utterly fabulously delicious. Todd had three 1/2 pieces!