I hope everyone had a wonderful weekend!
I got to visit my parents in Greenville, South Caroline for Passover. There are certain things in particular I look forward to on this holiday:
- Cooking with my mom. It is like cooking along side your best friend. You get to have a gab fest and learn from each other at the same time.
- See family members that you don’t get to see on a regular basis. This is the holiday of playing “Catch-up.” Hugs are always bigger. Every word is delivered between a layer of sincerity and thoughtfulness… even if things aren’t heard well, good intentions and love are always at the root.
- I love decorating, baking and of course making a beautiful dessert platter! I live for designing a platter! The day of the each Seder I look at my mom and ask, “Can I platter the desserts yet?!” That has been my job since I can’t even remember when!
- Finding out who, aside from family members, will be joining us for dinner. We always have friends, new and or old coming to our home. The great thing about our dinner table is that it doesn’t matter who you are… once you sit down for dinner or a cup of tea, you are family. End of story.
- I know there will be something new I will experience. It might be a person I will meet, a place I will see, a food I will try, etc. This trip was no exception.
So before all the crazy cooking and set up began, we decided to visit Greenville Indoor Rowing.
We were all energized and set out to tackle the day.
This recipe is one that my mother made and served on Saturday. I made it for my husband when I came home on Sunday and of course I made slightly differently and both were DELICIOUS!!!!
I will post my mom’s version and THEN I will share what I did.
- 4-8 boneless skinless chicken thighs
- 2 tbsp of almond meal
- 1/4 tsp ginger
- 3/4 tsp garlic powder
- 3/4 c orange or apple juice
- 1/4 cup honey
- 1/2 cup chopped dried apricots
- 2 chicken boulion cubes crumbled
- 1/2 cup sliced scallions
- 1/2 tsp rosemary or thyme
- 1 3″stick of cinnamon
- Mix flour, garlic and ginger and dust chicken in mixture.
- Heat olive oil and brown chicken.
- Combine juice, honey, boulion and rosemary or thyme.
- Pour over chicken.
- Add scallions, apricot, and cinnamon. Heat to boiling.
- Reduce heat, cover and simmer 25 mins.
- Uncover and cook 3-5 mins at medium heat, spooning sauce until glazed.
What did I do?
- I had chicken breasts that I coated with the almond meal mixture.
- I browned the chicken using coconut oil.
- I removed the browned chicken breasts from the pan and placed them in my pressure cooker.
- I added Pacific chicken bone broth with ginger. This was instead of boulion.
- I added fresh garlic and ginger.
- I didn’t have apple or orange juice, BUT I had fresh pineapple that I cut up and added.
- To help thicken the sauce up I added a sprinkle of arrowroot powder.
- Of course I still added the cinnamon.
Now, once this sauce thickened up, I poured it over the chicken that was in my pressure cooker and cooked it for about 40 mins. (I had about 4lbs of chicken in there.)
I am obsessed with Trader Joe’s frozen Grilled Cauliflower (It is like crack to me) and so that is what I served this delicious dish over.
The best part is that I loved this dish the way mom made it AND I loved it the way I made it. By the way, MY HUSBAND LOVED IT TOO!!!!