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This is one of my go-to meals when I am in a great hurry time-wise when I had planned to cook dinner. You know those evenings, where you have some meat thawed and a meal planned, but something comes up that needs your attention instead? I use it when I have time for the oven to do all of the work but I don’t have the time to stand there.
The chicken takes me about 10 minutes to get it in the oven. If I don’t have any leftover rice in the fridge, have one of the kids scrub some potatoes, poke them with a fork, rub with oil and salt them. I place them in a baking dish and put them in the oven when I begin pre-heating it, before I put in the chicken. Check them when the chicken is done, as they might need a few extra minutes.
Then I pull out some leftover veggies or 10 minutes before the chicken comes out of the oven, I saute up some pre-prepared kale and I have a quick meal on the table in less than 20 minutes of hands-on time. Prepare your greens when you get home from the store. Wash them, cut them, dry them thoroughly and roll it all up in some paper towels, sealing it in a ziplock bag. You have a quick side dish whenever you need it.
Forbidden Chicken
From the Menu Mailer
4-8 chicken thighs &/or drumsticks
¾ cup coconut aminos or tamari
2 Tbs coconut oil or butter, melted
1 Tbs curry powder
1 tsp ground cinnamon
1 tsp ground ginger
1 garlic clove, pressed
2 dashes hot sauce, optional
¼ cup sesame seeds, optional
Preheat oven to 350 degrees. Wash chicken thoroughly and pat dry. Arrange chicken skin side up in one layer in a baking pan. In a small bowl, whisk together everything but the sesame seeds. Spread the mixture over the chicken and chill for a few hours. Sprinkle sesame seeds over the chicken and bake uncovered for 45 minutes for drumsticks or 50 minutes for thighs, until chicken is golden and a thermometer registers 165 in the thickest part of the meat.
This post is part of Fresh Bites Friday.
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