AS MUCH AS I LOVE EATING, THERE’S ONE THING I LIKE BETTER – AND THAT’S COOKING. AFTER I SHARED SOME OF MY THOUGHTS ABOUT DIET LAST WEEK, SOME OF YOU SUGGESTED I SHARE SOME RECIPES. SO, AT RISK OF BEING CALLED OBSESSED ABOUT FOOD, HERE ARE A COUPLE OF RECIPES I HOPE YOU WILL ENJOY EVEN THOUGH THEY ARE SUPER HEALTHY AND SUPER EASY!
CHICKEN THIGHS WITH HARISSA CHICKPEAS – ONE OF MY GO-TOS!
ALLOW A TABLESPOON OF OLIVE OIL TO WARM IN A LARGE NONSTICK OVENPROOF PAN SET ON MEDIUM-MEDIUM HIGH HEAT. SEASON FOUR SKINLESS CHICKEN THIGHS WITH SALT AND PEPPER, PLACING THEM SKIN SIDE DOWN IN THE PAN. ALLOW THEM TO SIZZLE AND BROWN FOR FIVE MINUTES. TURN AND BROWN ON THE OTHER SIDE FOR THREE MINUTES. TRANSFER CHICKEN TO A PLATE, LEAVING THE JUICES.
DRAIN TWO CANS OF CHICKPEAS AND PLACE IN PAN ALONG WITH A HEALTHY TABLESPOON OR TWO OF HARISSA (CHOOSING THE AMOUNT BASED ON YOUR PERSONAL PREFERENCES. SMASH A GARLIC CLOVE AND ADD IN. ALLOW THE CHICKPEAS TO BROWN.
REINTRODUCE THE THIGHS, SETTING THEM AMONGST THE PEAS, SKIN SIDE UP. PUT IN THE OVEN AT 350 FOR 20 T0 25 MINUTES DEPENDING ON THE SIZE OF THE THIGHS. IF YOU’RE SUPER FANCY, GARNISH WITH CHOPPED PARSLEY AND A DOLLUP OF PLAIN YOGURT.
THE CHICKPEAS EMERGE FLAVORFUL AND CRUNCHY, THE CHICKEN MOIST!
LAST WEEK, I MENTIONED THAT I LIKE TO SLOW COOK A CHICKEN EVERY WEEK AND SHRED THE MEAT FOR SALADS AND SANDWICHES. EASY, CLEAN PROTEIN! WHAT I DIDN’T DETAIL IS THE SPICE MIX I USE TO MAKE IT TASTE LIKE A ROTISSERIE CHICKEN (WITHOUT THE ROTISSERIE)!
HERE IT IS: ONE HEAPING TABLESPOON SMOKED PAPRIKA, ONE TEASPOON GARLIC POWDER, ONE TEASPOON ONION POWDER, ONE TEASPOON, CAYENNE PEPPER PLUS A GOOD SHAKE OF CHIPOTLE PAPRIKA (IF YOU HAVE IT). I RUB THE CHICKEN WITH OLIVE OIL, SALT, PEPPER AND THEN COAT THE CHICKEN WITH THE SPICE MIX.
BON APPETIT! AND, PLEASE SEND ME YOUR FAVORITE RECIPES.