I used to cook with the kids at least a few times a week. They would strap on their aprons and we would have the best time stirring, tasting, smelling, and spilling. But somewhere along the way, life got too busy. Dinners became rushed, and when the kids asked to help I would say no. We are in too big of a hurry, so just let Mommy do it!
If you’ve been reading my blog for any length of time, you are probably sensing a theme here. As I’ve started to untangle from the cloying web of “busy” I’m finding joy in making time for important things. Like reading books with Leila, pausing life for family movie nights, and cooking with Joe.
Last week, we whipped up a meal together, making Indian-spiced chicken, coconut quinoa, and roasted broccolini. He helped me sprinkle on spices, stir quinoa, and toss broccolini with coconut oil. We chatted about school, nutrition, and the benefits of coconut oil for dry skin (of which his is the worst). It was a soul-filling hour for both of us, and in the end we had a delicious meal to share with the family.
A little less crazy is proving to be good for us so far.
- 1 tsp. coconut oil
- 1-2 lb. boneless, skinless chicken thighs (preferably organic)
- 1 Tbsp. garam masala
- 1.5 tsp. sweet curry powder
- 1.5 cups low-sodium chicken broth (check to make sure it's gluten-free if needed)
- 2 Tbsp. white wine vinegar
- Heat oil in skillet over medium-high heat. Mix garam masala and sweet curry powder in a small bowl. Season chicken on one side with half the spice mixture. Place chicken seasoned-side down in the skillet. Season other side of chicken with remaining spices.
- Cook until chicken is browned on both sides, about 4 minutes on each side.
- Pour in chicken broth and vinegar, scraping up brown bits from bottom of the pan as it comes to a boil.
- Cover and reduce heat to medium-low. Simmer 20 minutes or until chicken is cooked through.