Learning to Cook

I have always been surrounded by wonderful cooks and bakers. While this has been delightful for my taste buds, I always wondered if I would ever be able to cook like them. When I lived in Brazil, I was forced to learn how to cook because the ingredients at my disposal were so different. The experience was, at first, frustrating. But, once I began to experiment, the world of cooking opened up to me. My recipe box is now brimming, and I thought others might be interested in trying some of the recipes I have found. I haven’t tried them all yet, but I plan to in the future! I hope you enjoy, and please feel free to add your own suggestions/comments.

Saturday, April 17, 2010

Honey-Pecan Chicken Thighs

Yield: 4 servings
Ingredients

* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon dried thyme
* 8 skinned and boned chicken thighs
* 3/4 cup honey, divided
* 3/4 cup Dijon mustard, divided
* 2 garlic cloves, minced
* 1 cup finely chopped pecans
* 1/2 teaspoon curry powder
* Garnish: Italian parsley sprigs

Preparation

Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.

Bake at 375° for 40 minutes or until chicken is done.

Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder; serve sauce with chicken. Garnish if desired.

Southern Living, MAY 2002
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