Honey Orange Spiced Chicken

IMG_9735Hello cooking friends–  Here’s a nifty prep ahead recipe– easy to get in and out of the oven when you’ve got a busy day.  The marinade layers on loads of flavor and the meat comes out hot and tender.  I do think you’ll like it…

HONEY  SPICED CHICKEN
8 bone in chicken thighs
1/4 cup soy sauce
1/4 cup orange juice *
1 tab. finely grated orange peel
2 tab. honey
2 cloves garlic, minced fine
1/2 tsp. smoked paprika
1 tsp. cumin
1/4 cup olive oil
a few grinds of freshly ground pepper
1/4 tsp. salt

I take the skin off of the chicken thighs (personal preference)– You can do that or leave it on. Then whisk together the rest of the ingredients and pour them over the chicken thighs in a storage container with a lid.

Pop them in the fridge and marinate them all day ( 8 hours)– or overnight.

Nestle the chicken thighs into a baking dish and pour the marinade from the container over the chicken.  Bake it up at 400 degrees for 40 to 45 minutes– basting the chicken with the juices in the baking dish 3 or 4 times during baking.

Heap the chicken on a pretty platter with rice or couscous or roasted potatoes– or eat it cold for a picnic lunch!

*1 medium orange should do it for the peel and orange juice.

Roasted Butternut Squash

Hi friends– Here’s a vegetable even finicky kids will gobble up.  The squash roasts to a perfect sweetness, offset by the ginger and cumin and sharp saltiness.  We thought it was delectable.

ROASTED BUTTERNUT SQAUSH
1 medium butternut squash
1/4 cup olive oil
1 tsp. cumin
1/2 tsp. powdered ginger
1/2 tsp. sea salt
1/2 cup chopped cilantro

With a sharp knife, cut the skin off the squash and scoop out the seeds inside.  Cut the squash into nice chunks and toss them into a bowl.  Stir in the olive oil, cumin, ginger and salt.  to coat all the squash.  Spread it out on one (or two large cookie sheets) so that the squash is not piled up on each other.  Then roast at 450 degrees 20 to 25 minutes until browned–crispy around the edges and tender in the center.  Toss the hot squash with the cilantro and pile into a serving bowl.

We set this on the table yesterday with Paprika Orange Salmon (see the May 3rd post), zucchini rice, flax seed bread and a bright green salad loaded with nectarines and almonds.  A satisfying Sunday lunch.