Dinner 6 November 2010
Spicy Honey-Brushed Chicken Thighs
Spicy Honey-Brushed Chicken Thighs
Sautéed Brussels Sprouts and Shallots
Herbed Potatoes
All of these recipes are from the same issue of Cooking Light, September 2010.
The chicken thighs are skinless, boneless but I can’t remember now if I used bone in or not. They get their color from chili powder and paprika. I used Sprinkle Plenty, Penzy’s Medium Chili Powder, and smoky paprika Very tasty and it cooks quick.
We really liked the Brussels Sprouts recipe. It was quick. We have lots of small brussels from the farm and just cut them in half or quarters. Cooks up quickly.
The Herbed Potatoes are par cooked, then in a CI skillet with oil, finished with butter and garlic, basil and parsley. Good.
Most vegetables from the farm.
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