How to Prove to Thursday You’ll Make it to Friday. (Hint…Spice it Up!!)

Chicken / June 1, 2017

Monday was the Memorial Day holiday, which means we started with Tuesday, which should make us feel overjoyed since this work week is only 4 days, not five. But there’s something about short weeks that can tend to feel REALLY long.

In fact many things that are meant to be over quickly ARE MOST DECIDEDLY NOT.

For instance, mammograms:  Like time standing still.    Waiting for the light to turn green:  Might as well knit a sweater.    And making it through Thursday:  Epic in it’s scale of sluggishness.

So, given these examples of time warping, I submit there is only one way to make the leap past Thursday, and that is with a good, hot, rich and spicy sauce so it carries you through with a smile.

“Camine, really. Is there nothing food can’t do?” You ask.. “Well, no, actually. It can do anything!” I say without hesitation. At least you didn’t ask me if I could make Saturday longer…(Hint, I’m trying that next.)

This sweet and hot sauce comes together with simple pantry ingredients. Sriracha for that unmistakable kick of pepper and flavor, a teriyaki marinade that adds good body, simple honey…well because, and of course soy sauce for depth. Then the secret is peanut butter! (My husband does NOT like peanut butter and HE NEVER KNEW IT WAS IN THERE, but he loved the flavors.)

Okay, we’re almost there. Add a few stalks of beautiful purple asparagus, and some salty peanuts, and you have created a Camine Bling Meal in no time.

I love when the oven does all the work for you. But then so does your spice rack. Here’s a little secret about how I made my couscous such a perfect flavor compliment to the hot sauce. Lavender. Why? Because the floral and grassy earthy flavor is subdued slightly but this mighty sauce, but offers a note of perfection that is the hallmark of my Bling seasoning strategy. Or, in other words…”Yum!”

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Roasted Chicken Thighs with Thai Soy Peanut Sauce With Roasted Purple Asparagus and Lavender Couscous

Serves 4


Ingredients:

4 boneless, skinless chicken thighs
6 large purple asparagus stalks, cut lengthwise
1/3 C Trader Joe’s Soyaki Marinade
3-4 T soy sauce
1 ½ T Sriracha sauce (can add more if desired for more heat!)
2 T honey
A heaping T peanut butter (I used creamy, you can use chunky if you prefer)
2-3 T sea salt
¼ t black cracked pepper
2-3 T light oil
4 T chopped salted peanuts
Handful of chopped fresh cilantro
(SIDE DISH: Wheat couscous with sea salt, 1 t tandoori seasoning and ¼ t crushed lavender and 1 T cilantro added at the end.)


Method:

  • In a small bowl combine the Soyaki, soy sauce, Sriracha, honey and peanut butter with a pinch of salt and whisk to combine. Add the chicken and toss with hands to make sure the sauce is all over the chicken. Rub the bottom and sides of a small glass roasting dish with a little oil, about 1-2 T and place the chicken thighs evenly arranged in the dish. Put the asparagus on top of the chicken and pour the remaining sauce over the top. Add a sprinkling of more sea salt, but not too much. The Soyaki is already salty. Bake in a 375 degree F oven for about 30 minutes or until chicken is cooked through. (You can tell by pushing on the flesh and if it gives it’s not done. A cooked thigh will let you push on it but you will feel resistance.)
  • To serve, mound a serving of the lavender couscous on a plate, place a thigh on the top, and then arrange a few stalks of the asparagus on top of that. Ladle sauce over it, sprinkle with peanuts and cilantro.


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