Last night’s dinner was inspired by a couple of recipes that I had seen posted recently. Coconut Cilantro Chicken Drummies by Maya Nahra, RD, LD and green beans inspired by Jane Maynard’s post on Makes and Takes “My Favorite Way to Cook Vegetables”. I served both of these up with a little brown rice.
Maya had mentioned that organic free-range chicken is very affordable in cuts other than the boneless skinless chicken breast. I found two packages of legs for about $6.50.
I modified the recipe to use the maple/agave blend I had on hand (instead of agave nectar). I also omitted the cayenne so that the chicken wouldn’t be too spicy for the kids. The adults sprinkled some Vulcan’s Fire Salt on top at the table and that gave it some nice spice.
Maya had cooked her chicken on the grill, I stuck ours in the oven at 350 for 40 minutes. Then I turned the heat up to 500 for about 8 minutes to get the skin nice and crispy. The chicken was moist and delicious. Next time I will sprinkle some fresh cilantro on top before serving because I really enjoyed the cilantro flavor but could have had more.
I prepared our green beans just as Jane suggested, but added some toasted sesame oil after the beans had finished cooking. It only takes a teaspoon of the stuff to add some great flavor. Just make sure you buy toasted sesame oil if you want to try this at home.
Perfect green beans.
What did you have for dinner last night?