After my dad and M visited, they had left me with some chicken thighs, clementines, carrots, and celery. I didn’t have any plans for them but decided to throw them together into something. Somehow they all worked together and made something delicious. I served it on top of rice to take advantage of the sauce.
When I was looking back through my pictures to figure out which recipes I wanted to share, I had the hardest time remembering where this one came from. Normally I would have dismissed it as not memorable, but actually it was. I remembered that we all really liked it, including the Chiplet in a pureed form. So, I definitely wanted to make it again. All I needed to do was think back to which cookbooks I had been looking at for ideas and finally I remembered this one. See? Even my tired brain works sometimes. I am very happy to be reminded of this because it was fairly simple. My biggest worry at the time was if it would turn out okay with my changes. But it did and we enjoyed it.
This recipe started off with every thought of me following it word for word. But we don’t like fish sauce, no matter how hard we try. So, I swapped it with some Worcestershire sauce and soy sauce. And then I was going to use skewers but chickened out (pun intended) at the last moment. That’s why my chicken is chopped when it didn’t need to be with the way I cooked the chicken. But, it still ended up delicious the way I made it. We loved it over rice.
- 2 cups fresh strawberries, hulled and coarsely chopped
- 12 ounces dark beer
- 1 cup balsamic vinegar
- 1 cup red wine vinegar
- 1/2 cup packed light brown sugar
- 1.5 cups chopped onion
- 1 teaspoon minced garlic
- 1 Tablespoon ground chili powder
- 1 Tablespoon instant coffee
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
In a large pot, combine all of the ingredients and cook, stirring occasionally, for about 2 hours. Puree the sauce with a blender, food processor, or an immersion blender then strain.
Grilled Chicken Thighs
- 1 Tablespoon ground coriander
- 1 Tablespoon paprika
- 1 Tablespoon kosher salt
- About 1.5-2 pounds Chicken thighs (I used boneless, skinless ones)
- Vegetable oil
What are some favorite recipes? Ones that I can make during the week. Often, we have leftovers during the week, but I like being able to make one or two simple meals that are fresh but easy. This is definitely an easy meal that tastes really good.
I’ve made other recipes with sesame chicken but I like how you can take the same or similar ingredients and make something that seems so different.
This recipe comes from February. I came across a recipe for chicken and dumplings that looked interesting. When I went back on my blog to look at the recipe I made before, well, I realized I must have never written about it. I can’t find it! Oops. I definitely made it well over a year ago, so it’s not like I just haven’t caught up to it, I just skipped it, I guess. Well, I had mostly followed a recipe so I looked at it to compare to the new one. I ended up making my own version that we really enjoyed.
Sometimes I bookmark recipes and forget about them. This was one of those. You scroll past “chicken teriyaki” thinking, well, I’ve already made versions of that before so why would I make a different one? But I decided to click on it anyway and sure enough, it needed to be made. It was both simple, and slightly different since you cook the sauce and meat separately. It isn’t the usual method but I decided to see how it would work. We ended up loving the sauce. K said he wanted it on everything. It was sweet without being too sweet, and it had a bit of salt to it, but nothing too crazy. When I used beef teriyaki sauce on chicken it seemed too strong. This sauce is perfect for chicken!