I saw this chicken recipe while surfing around the internet.
That had me intrigued.
Witty In The City said that a man she served it to said this of the recipe:
“So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.”
The photos looked amazing, too.
What sealed the deal for me was that there were 1160 comments.
For one post!
That’s almost as many as I have received in 2 years of blogging! (and half of those are my replies!!)
So I made the chicken and I loved it. We polished off every last bite. (Note that the recipe serves 3 only…definitely double it).
I served my ‘Man-Pleasing’ chicken with a rice dish that pleased my man.
The Saffron, Pistachio and Mixed Herb Rice tastes just like it sounds. Packed with flavor and crunch, it is a divine accompaniment to the chicken or anything else.
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tbs rice vinegar
Salt and pepper
1. Preheat oven to 450ºF.
2. Mix together Dijon mustard, maple syrup, and rice vinegar.
3. Place chicken thighs into a foil-lined baking dish. Season with salt and pepper.
4. Pour maple mustard mixture over the thighs, turning chicken so that it’s fully coated.
5. Put the chicken thighs into the oven, and bake for 40 minutes or until cooked through. Baste the tops of the chicken with more sauce half way through cooking time.
6. Let the chicken rest for 5 minutes before serving. Spoon some extra sauce over the top of chicken and sprinkle with snipped fresh rosemary.
Recipe from Witty In The City
35g unsalted butter
350g (2 cups) basmati rice
550ml boiling water
1 tsp salt
1 tsp saffron threads
40g (1/4 cup) dry barberries (or substitute currants soaked briefly in a little lemon jucie)
2 tsp sugar
30g chopped dill
20g chopped chervil
10g chopped tarragon
60g chopped pistachios, lightly toasted
1. Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated in butter. Add the 550ml boiling water and the salt. Mix well, cover with a tight lid and leave to cook on minimum heat for 15 minutes.
2. Meanwhile, soak the saffron in 3 tablespoons of boiling water and set aside. Place currants and sugar into a small saucepan of boiling water, remove from the heat and leave on the side.
3. Remove rice pan from the heat and pour the saffron water over the surface of the rice. Cover the pan immediately with a tea towel and place the lid tightly over the towel. Let sit for 5 minutes.
4. Transfer the rice into a mixing bowl, fluff with a fork and let cool for a few minutes.
5. Drain the currants and stir them into the rice along with the herbs and most of the pistachios, reserving some to scatter on top when serving. Serve rice warm or at room temperature.
Recipe from Ottolenghi
How about Half A Chicken with Happy Story?
That about sums up today’s man-pleasing recipe.