Here’s a whole menu—three recipes which fit together perfectly.
Late winter meals beg for a little bump-up... something new, something we haven't been making all season. Here are three recipes--Roasted Veggies East/West, Couscous with Shallot and Purely Simple Baked Chicken Thighs-- which go together perfectly, Make just one or two for a light meatless supper. Make all three for a great mid-week feast.
Basic roasted veggies are a winter staple but I've perked them up here with an East/West sauce and then roasted them to carmelized perfection. Baby Brussell Sprouts emerge firm but tender, carrots sweet and rich and fennel adds it’s unique, complex flavor. The dressing combines favorite Western and Eastern flavors with a surprise dash of Rosemary Honey.
You can serve the veggies as is or mixed with the fine Les Moulins Mahjoub Tunisian Couscous I used in the recipe below. Add, or not, succulent baked chicken thighs. Your choice. No matter how you combine them or let the dishes go solo it'll be a wonderful meal.
Every item in these recipes is available at my store, Olde Hudson... I take them home and cook with them myself with the goal of producing delicious, fresh meals.
Roasted Veggies East/West
Mix dressing ingredients together and toss with veggies. Roast at 500-degrees on top shelf of your oven for 25-35 minutes or until veggies are cooked and carmelized
Couscous With Shallot
Saute the shallot in the Grapeseed Oil, for approximately 2 minutes or until fragrant and translucent. Add 1 cup of Couscous, season with pepper and toast on a medium high heat for 5 to 6 minutes -- until the color just begins to change
Add 1 1/2 cups of Aneto Chicken Broth. When the mixture comes to a boil, cover the pan, reduce heat to a simmer, continue simmering for 5 minutes, Turn off the heat and let the couscous rest for 10 minutes. Toss with the Baby Brussels Sprouts, Fennel and and Carrot mixture if you like or just serve as a nutty, crunchy side dish.
Purely Simple Baked Chicken Thighs
To add chicken or not? I brought home Misty Knoll Thighs from Olde Hudson and I started them before the veggies by heating the oven to 425-degrees. Then I seasoned them with salt, pepper and a nice full-bodied extra virgin olive oil, here I used Domenica Fiore, just enough to glisten the thighs and enhance the basting sauce and natural chicken gravy. Roast for 25-30 minutes or until they are gorgeously brown.
The whole meal, from start to finish? I'd say 40 minutes...
These ingredients can be found at Olde Hudson.