It’s a birthday surprise!
We’re in NOLA to celebrate my day, and our (very nice) French Quarter hotel has just discovered that the city has turned our room’s water off for the day for… stuff.
*sigh*
Still and all, we now have another room to get cleaned up in before starting our day and, I think, having serious birthday drinks with brunch before our cemetery tour; I think that we will survive.
The bonus bit is, I now have time to get this fine recipe posted!
It is dead simple to toss together, and wicked tasty. The original recipe, from allrecipes.com, called for boneless, skinless chicken thighs, but I used bone in, skin on, because I think they have better flavor.
You do what you like.
INGREDIENTS
•4 or 5 bone in chicken thighs
•1/2 cup lower sodium Tamari*
•1/2 cup ketchup
•1/3 cup honey
•4 or 5 cloves garlic, minced
•1 tsp dried basil
•1 tsp dried parsley
*Tamari is a gluten-free version of soy sauce; feel free to use your fave soy sauce, if you prefer.
Whisk the sauce ingredients together in a bowl (I used a beaker and my immersion blender until you have this lovely, thick, reddish sauce.
Arrange the chicken thighs in the bottom of a large slow cooker and pour the sauce over.
Cover and cook on low for six hours.
Note: the slow cooker I was using this day cooks, well, kinda fast, so I did mine on high for two hours, then spooned the sauce over the chicken ad cooked it on low for two hours, until a sensor inserted in the meatiest part of the largest thigh read 165º.
Remove the chicken from the pot and transfer the sauce to a bowl to cool.
Now, you could just serve this as is, over rice or noodles, mebbe with chopped green onion tossed over the top; but I had plans, so, I wrapped the chicken and stashed them in the fridge, then covered the sauce and stashed that in the fridge to cool – and to make it simple to remove the fat.
Next day?
Why, Cajun Chicken Fettuccine Alfredo, of course!
Those details; soon!