Roger Stringer   About ▾

I'm Roger Stringer: a father, writer, developer, consultant, chef, speaker. Founder of TheInterviewr.

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Maple Lemon Chicken

 

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My daughter and I made this for dinner tonight and it was tasty.

One great thing with this dish is it’s easy to modify, swap the maple syrup for honey and you have a tasty honey lemon chicken dish, for example.

What you need

  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 pound chicken thighs, cut into 2″ chunks
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 teaspoon extra virgin olive oil
  • 1 clove of garlic, minced

How you make it

  1. In a small bowl, whisk together the tomato paste, lemon juice, water, maple syrup and 1/2 teaspoon of salt.
  2. Sprinkle the chicken pieces with 1/4 teaspoon of salt and pepper and then dust with the flour.
  3. Heat a pan over medium heat until hot and then add the olive oil and garlic, swirling the oil and garlic around the pan. If you are using skinless chicken, add an extra teaspoon of olive oil.
  4. Add the chicken in a single layer and fry undisturbed until browned on one side (about 5 minutes). If the chicken starts spattering too much, remove the pan from the heat and use a paper towel and tongs to sop up some of the extra oil.
  5. Flip the chicken over and fry the second side until the chicken is mostly cooked through (another 3 minutes).
  6. Remove the pan from the heat and use paper towels to sop up as much oil as possible.
  7. Return the pan to the heat and add the sauce. Turn up the heat and cook the sauce down until there is almost no liquid remaining and the chicken is coated with a thick layer of glossy red sauce.

Filed Under: Food

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Cheesy Baked Spaghetti Squash

 

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Chili-lime chicken, beans, spaghetti squash and cheese… This is a tasty combination that we love to make.

What you need

  • 1 (3-ounce) cooked Chicken Breast, cut into chunks
  • 1 medium Spaghetti Squash (about 4 cups cooked)
  • 1 tablespoon Olive Oil
  • 1 cup Kidney Beans, drained and rinsed
  • 1 cup fresh Salsa
  • 3 tablespoons fresh Coriander, chopped
  • 1/2 cup Shredded Cheddar Cheese
  • Sea Salt & Pepper
  • 1 tablespoon Chili Flakes, optional

How you make it

  1. Preheat your oven to 425°F and line your baking sheet with parchment.
  2. Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.
  3. Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.
  4. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!
  5. Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.
  6. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

Filed Under: Food

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