Maple Mustard Chicken Thighs

I have a short menu this week, but didn't want you to miss out on this chicken recipe!  Also, check out this great soup recipe....Roasted Broccoli Cheddar Soup and don't miss the gingerbread cake!! 
Yes, this chicken recipe has some maple syrup in it so not strictly no sugar... but I also believe in allowing sugar and/or grains to sneak into my diet on a rare occasion.  To me, it's more important to eat foods as close to their natural state as possible.  Real maple syrup fits that bill for me ... again, occasionally.

Sheet Pan Maple-Mustard Chicken Thighs and Red Cabbage

2 1/2 TBSP grainy mustard
3 T maple syrup, divided
1/2 tsp freshly ground black pepper, divided
2 1/2 pounds skin-on bone-in chicken thighs
4 cups thinly sliced red cabbage (or 2 packages pre-shredded)
1 medium onion, thinly sliced in half moons
5 TBSP apple cider vinegar, divided
2 TBSP extra-virgin olive oil
1 tsp caraway seeds (optional)
1/2 tsp kosher salt, or to taste

Preheat oven to 450 degrees.  Position oven rack in the middle of the oven.

In a small bowl, mix together mustard, 1 TBSP maple syrup, and 1/4 tsp black pepper.  

Place the chicken on a large baking sheet and pat dry with paper towels. (If you have time, pat the chicken dry the night before and allow to sit in the fridge overnight to dry even more.  The secret to really crispy chicken is being well dried before cooking.)

Drizzle the mustard mixture over the chicken, flipping once to coat all sides.  Rub a little under the skin too!
Make sure the skin side is up, and then place the baking sheet in the oven.  Cook about 20 minutes.
Remove the baking sheet from the oven. Reduce the oven to 375 degrees. Transfer the chicken to a plate and discard any accumulated fat.
In a large bowl, toss the cabbage, onion, 4 TBSP vinegar, oil, 2 TBSP maple syrup, caraway seeds (if using), salt and 1/4 teaspoon black pepper. Spread the cabbage mixture evenly onto the baking sheet.  Place the chicken skin-side up on top of the cabbage.
Roast 20 - 25 minutes, until the cabbage softens and the chicken is crispy on top and reaches an internal temp of 170 degrees.  If the chicken is done but the cabbage is still firm, transfer the chicken to a plate and cover to keep warm. Return the cabbage to the oven until it reaches desired tenderness.
Drizzle the remaining tablespoon vinegar over the cabbage and season with additional salt, if desired.

Gingerbread Cake!

I searched high and low for a quick gingerbread cake that used ingredients I have on hand and that I eat.  I also wanted it to be just enough for a small group.  I couldn't find what I wanted so I created this instead.  It's based on the Almond Joy Cake which is always a favorite!  It turns out soft and moist and with just the right amount of gingery zing.  

Gingerbread Cake

• 4 large eggs
• 1/2 cup milk (I used oat milk)
• 1 teaspoons vanilla extract
• 1/2 cup molasses
• 1/3 cup granulated sweetener
• ½ cup blanched almond flour (or almond meal)
• ½ cup coconut flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 2 TBSP cocoa powder
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

In a large bowl, whisk together eggs, milk, vanilla extract, molasses, and sugar.   In a smaller bowl, combine almond flour, coconut flour, salt, baking soda, cocoa powder, ginger, and cloves.  Mix dry ingredients into wet with a handheld mixer.
Grease an 8x8 baking dish.  Pour batter into prepared dish.
Bake at 350° for 30 minutes.  Cool for 1 hour before serving.

A Little Something on the Side

This week's post is going to be all about easy and delicious side dishes.  If you need a main dish idea, go back through my previous posts... there are a lot of great ideas in there!  Sometimes, though, finding the right side dish to complement the meal is the harder part.  I hope you enjoy these!


Baked Acorn Squash - Cut acorn squash in half.  Remove seeds.  Place face down on a baking sheet and cook in a preheated 350F oven for about one hour.  When skin is easily pierced with a fork, remove from oven, flip them over and add about 1 TBSP butter to the center of each half.  Sprinkle with a little salt and pepper if desired.

Instant Pot Applesauce - This is great because it doesn't even require a food mill to mash the apples once they are cooked.  If you don't have a peeler-corer-slicer tool, you will have to peel them, cut them, and remove the cores/seeds.  It's a little more time consuming, but definitely worth it!

Cheesy Cauliflower Rice
12 ounce bag frozen cauliflower rice
1-1/2 cup shredded cheese (see notes)
2 TBSP heavy cream (or milk)
2 TBSP shredded Parmesan, optional
2 ounces cream cheese
Dash of garlic salt
Dash of pepper

Stovetop method: Steam the cauliflower rice according to package directions.  Put the prepared cauliflower and all the other ingredients into a medium saucepan.  Heat and stir over medium heat until cheese are melted.

Microwave method:  Microwave the cauliflower according to package directions.  In a separate bowl, add the 1-1/2 cups shredded cheese (not the Parmesan!) and cream cheese.  Microwave about 1 minute.  Blend together with a spoon.  Add heavy cream and stir some more.  Microwave another 30 seconds if necessary to get a stirrable consistency.
Pour the steamed cauliflower into the dish of cheese and stir to fully coat the cauliflower.  Sprinkle with Parmesan, if using.  Season to taste with garlic salt and pepper.

NOTE: I used a mix of Gruyere and Pecorino because it's what I had on hand, but sharp cheddars would work well too!  I also added fried shallots because I had them, but you can add a lot of different things to this to mix it up.  Maybe  bacon bits!  Or a little shredded cooked chicken!

Green Bean and Shallots - The shallots add an amazing flavor!
12 ounces fresh green beans
2 shallots, thinly sliced
2 TBSP olive oil
1 tsp diced garlic

Steam the green beans in a microwaveable dish with 1/4 cup water until crisp-tender (about 5 - 7 minutes).
Heat the olive oil in a large skillet on medium high.  Add the sliced shallots.  Fry, stirring frequently, until golden brown (5-10 minutes).  Add the garlic.  Stir and cook about 1 minute more.
Turn the heat back to medium.  Add the green beans to the pan of shallots.  Stir to coat the green beans.  Cook about 3-5 minutes, stirring and flipping the beans frequently.

What are you eating this week?  Whatever it is -- Keep It Clean!