Curried Chicken Thighs
Ingredients
3 tbsp olive oil, grainy mustard and honey
3 tsp curry powder
1/2 tsp salt
1 1/2 tsp garlic powder and cinnamon
1/4 cup chopped cilantro (optional)
14 – 16 boneless skinless chicken thighs
Method
Mix all ingredients (except chicken) into a container and stir until well combined.
Use 1 tbsp of sauce for every 4 boneless, skinless chicken thighs. Marinate for 15 – 20 minutes before cooking through on a barbeque, griddle or frying pan.
Recipe makes enough for 7 batches.
Note: The sauce will keep in the fridge for up to two weeks. I suggest that you do a bulk buy of skinless, boneless chicken thighs, dress some for dinner then make up freezer bags or containers of remaining thighs with sauce as directed, and freeze for another meal.
Sweet Potato Fries
The trick with these fries is to put loads of garlic and paprika on them. And you’ll love that they’re baked, not fried, and they contain no salt!
Ingredients
2 medium sweet potatoes or yams, peeled*
2 tbsp extra-virgin olive oil
1 tbsp garlic powder
1 tbsp paprika
Method
Cut sweet potatoes into small fries either by hand or with a mandolin. In a sealed storage bag, toss the sweet potato fries with olive oil, garlic, and paprika, coating completely.
Spread out on a parchment-lined baking tray and bake at 350°F (180°C) for 20 minutes or until tender (they won’t be as crispy as potato fries).
Makes 2 to 4 servings.
*You can also keep the skin on. Parsnips, carrots, or potatoes are also good.
Courtesy of Lianne Phillipson-Webb
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