Sunday, January 28, 2007

Cardamom-Fig Chicken

Cardamom-Fig Chicken

5-6 boneless chicken thighs
4 chopped garlic cloves
4 chopped dried figs
2 Tbsp honey
2 Tbsp olive and/or sesame oil
1/2 tsp or more cardamom
1/2 tsp or less ground nutmeg
1/2 tsp or less ground clove
1/2 tsp sea salt
1/2 tsp or less pepper
1/2 cup warm water

Chop chicken thighs into bite-size pieces; mix all other ingredients in a plastic bag or reusable plastic container. Add chicken to marinade mix; seal and refrigerate for 1-2 hours. Bake in covered dish at 375° for 40 minutes. Serve over mashed butternut squash [rice or quinoa if your diet allows] and some fresh sliced pear.



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