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March 25, 2019March 15, 2023

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Sometimes you need to spice things up in life a little. Especially to brighten up those late Winter/early Spring dreary days when you’re craving #BBQ, until the gorgeous grilling weather is back in full swing!

These Sweet and Spicy Chicken Thighs are the perfect remedy – bathed in a gorgeous sticky, spicy and sweet glaze, made with Penzey’s Northwoods Fire Rub and Woodstock Everything Sauce and a little honey and white balsamic vinegar for a great BBQ flavor with the convenience of the broiler.

I made some fresh and easy Roasted Broccolini with Garlic to go with the chicken, but you could also serve them with the typical BBQ fixings: corn on the cob, baked beans, cole slaw, mac and cheese or fries. Black beans and rice would also be a great option for a Caribbean flair. Or shred the chicken and make some Spicy Sweet Chicken Tacos or BBQ Chicken Wraps or Pizza with the roasted broccolini…YUM!

Chef’s Notes: Penzey’s Northwoods Fire Rub is a lovely spicy mixture of salt, chipotle, black pepper, Hungarian paprika, garlic, rosemary, thyme, black pepper, and cayenne. If you aren’t able to find it or buy some, you can make your own by using the following: 2 teaspoons garlic powder, 2 teaspoons chipotle or chili powder, 1 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme. Get it online here.

Woodstead Hot Anything & Everything Sauce is a sweet and spicy glaze I found in Upstate New York in Naples in the Finger Lakes (it’s made there locally and sold at the farmer’s markets and you can also get it at Arbor Hill winery). It’s key ingredients are ketchup, vinegar, sugar, mustard, salt, turmeric and paprika, orange juice, cayenne pepper, crushed red pepper and brown sugar. It’s super delicious on everything as a bbq glaze or a dip for chips or fries. If you can’t find the sauce or aren’t able to get it to make my recipe then I suggest finding a Carolina-style BBQ sauce (mustard and vinegar based) and mixing it with the honey and white balsamic vinegar per my recipe instructions and it would be just as delicious! Kinda like a Honey BBQ mixed with the spicy rub for an extra kick!

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4.

Serving Size: 1-2 chicken thighs and 3-4 broccolini stalks

These Sweet and Spicy Chicken Thighs are bathed in a gorgeous sticky, spicy and sweet glaze, made with Penzey's Northwoods Fire Rub and Woodstock Everything Sauce and a little honey and white balsamic vinegar for a great BBQ flavor with the convenience of the broiler. Served with an easy, healthy and delicious Roasted Broccolini with garlic on the side.

Ingredients

1 tablespoon olive oil
1 tablespoon Penzey's Northwoods Fire Seasoning
3/4 teaspoon salt
freshly ground black pepper, to taste
8 skinless, boneless chicken thighs
1/2 cup Woodstead Hot Anything & Everything Sauce
2 tablespoons honey
2 teaspoons white balsamic vinegar
Roasted Broccolini:
2 tablespoons extra virgin olive oil
2 bunches broccolini
2 garlic cloves, chopped fine
2-3 tablespoons extra virgin olive oil
Sea salt + fresh ground black pepper, to taste
Dash of red pepper flakes

Instructions

Make the Sweet + Spicy Chicken:
Preheat the broiler.
Drizzle the olive oil and sprinkle the Penzey's Northwoods Fire Seasoning over the chicken thighs in a large mixing bowl and toss to coat evenly.
Place the chicken on a broiler pan coated with cooking spray and broil for 5 minutes on each side.
Combine the Woodstead Hot Anything + Everything sauce with the honey and white balsamic vinegar in a small bowl, stirring together well.
Remove the chicken from the oven and brush half of the sauce over the chicken. Broil for 1 minute.
Remove from the oven and turn the chicken over. Brush the chicken with the remaining sauce and broil for an additional minute or until the chicken is cooked through and has crispy edges.
Drizzle or brush any additional sauce over the chicken if desired.
Make the Roasted Broccolini:
Preheat the oven to 375 degrees F.
Trim 2 inches off the ends of the broccolini stems and place the broccolini in a single layer on a large sheet pan.
Drizzle the broccolini with 2 tablespoons olive oil, sprinkle with minced garlic, sea salt and black pepper, a dash of red pepper flakes, and toss together to coat evenly.
Roast broccolini for 15 minutes, until it is crisp-tender, and browned.
Serve hot, immediately.

Notes

Chef's Notes: Penzey's Northwoods Fire Rub is a lovely spicy mixture of salt, chipotle, black pepper, Hungarian paprika, garlic, rosemary, thyme, black pepper, and cayenne. If you aren't able to get the Penzey's spice rub you can make your own by using the following: 2 teaspoons garlic powder, 2 teaspoons chipotle or chili powder, 1 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme. Woodstead Hot Anything & Everything Sauce is a sweet and spicy glaze I found in Upstate New York in Naples in the Finger Lakes (it's made there locally and sold at the farmer's markets). It's key ingredients are ketchup, vinegar, sugar, mustard, salt, turmeric and paprika, orange juice, cayenne pepper, crushed red pepper and brown sugar. It's super delicious on everything as a bbq glaze or a dip for chips or fries. If you can't find the sauce or aren't able to get it to make my recipe then I suggest finding a Carolina-style BBQ sauce (mustard and vinegar based) and mixing it with the honey and white balsamic vinegar per my recipe instructions and it would be just as delicious! Kinda like a Honey BBQ mixed with the spicy rub for an extra kick!

https://www.theartfulgourmet.com/2019/03/sweet-spicy-chicken-thighs-w-roasted-broccolini/

Sticky..spicy…sweet…all rolled up into a delicious, easy meal – enjoy!

And bring on those Summer dayssssss!!! 🙂 🙂 🙂

March 27, 2015May 10, 2015

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.

The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.

My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.

The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.

And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!

Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,

Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.

Ingredients

Curry Cilantro Slaw:
2 tablespoons golden balsamic vinegar
Juice from 1/2 fresh lime (about 2 tablespoons)
4 tablespoons honey or agave nectar
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon Indian black sesame seeds
1/2 teaspoon cumin seeds
1/4 teaspoon indian red pepper
1 tablespoon sea salt
1/2 tablespoon freshly cracked black pepper
8 cups shredded coleslaw (cabbage and carrots)
1 cup diced celery
1/4 cup chopped fresh cilantro
1/2 cup peanuts, toasted and crushed
Peanut Satay Yogurt Sauce:
1-17.6 ounce container Greek yogurt
4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
2 tablespoons Satay seasoning
1/4 teaspoon Indian red pepper
Spicy Indian Burgers:
8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
8 slices pita bread or naan bread

Instructions

Curry Cilantro Slaw:
In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
Add coleslaw mix, celery and cilantro and mix together well.
Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
Cover and place in the refrigerator for about 15 minutes to let flavors meld.
Peanut Satay Yogurt Sauce:
Place all the ingredients in a small mixing bowl and stir together.
Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
Spicy Indian Burgers:
Heat a large saute pan over medium heat.
Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
Cook burgers in batches and set aside.
Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
Serves 6-8.

Notes

- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.

https://www.theartfulgourmet.com/2015/03/indian-burgers-with-curry-cilantro-slaw-peanut-satay-yogurt-sauce/

Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

December 20, 2014March 15, 2023

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

One-pot savory dishes are one of those things I crave when it’s cold outside because it’s cozy and warming and just plain darn tasty and easy to make. I also love roasting veggies in the Winter because they’re no-fuss when I’m busy doing other things and don’t want to stand over a stove all day washing dishes for hours afterwards. (Can you tell I’m ready for a holiday vacation? lol)

This recipe for Maple-Mustard Chicken Thighs is a perfect one-pot dish with a buttery, sweet, tangy sauce made with maple syrup, Dijon mustard (Kozlik’s is my favorite!), garlic and some Indian hot red pepper and Tandoori spices (a great blend of coriander, cumin, paprika, garlic, ginger, cardamom and saffron).

It’s baked together into a big pot of savory goodness (in my new purple KitchenAid ceramic baking dish..which I LOVE!), served with some Roasted Curry Cauliflower tossed in olive oil, cumin, curry powder, and garlic salt. Super easy and super delicious. I got my Indian spices at Penzey’s at Grand Central Market in NYC and the Dekalb International Farmer’s Market in Atlanta GA, but you can find them in almost any gourmet spice store or market or online on Amazon.com.

Savor every buttery, spicy, tasty bite.

Happy Holidays! xo

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-4

This is a savory Indian dish made with a buttery, maple-mustard sauce, served with roasted curry cauliflower with a hint of Tandoori spices and cumin.

Ingredients

Buttery Maple-Mustard Chicken Thighs:
8 tablespoons unsalted butter
1/2 cup maple syrup
1/4 cup Dijon mustard
1/4 teaspoon Indian red pepper
1/4 teaspoon garlic salt
1 teaspoon Tandoori spices
Freshly ground black pepper
1 - 1 1/2 pounds boneless chicken thighs
Roasted Curry Cauliflower:
4 tablespoons extra virgin olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
Dash of freshly ground black pepper
1 large head cauliflower, cut into florets
Non-stick cooking spray

Instructions

Buttery Maple-Mustard Chicken Thighs:
Preheat oven to 375 degrees.
Add butter (cut into pieces), maple syrup, mustard, red pepper, garlic salt, Tandoori spices and black pepper to a ceramic or glass baking dish and melt butter with spices for about 5-7 minutes. Remove dish from oven and whisk ingredients together.
Add chicken thighs to the baking dish, coating both sides of chicken with the buttery spicy sauce and bake in the oven for about 35-40 minutes, until chicken is cooked through.
Serve chicken hot, with additional sauce drizzled over, with a side of Roasted Curry Cauliflower (recipe follows).
Roasted Curry Cauliflower:
Combine olive oil, cumin, curry, garlic salt and black pepper in a large mixing bowl.
Wash and cut cauliflower into large florets and toss with olive oil and spice mixture, coating cauliflower evenly.
Spray a large baking sheet with non-stick cooking spray and arrange cauliflower in a single layer.
Roast at 375 degrees for about 45 minutes to an hour, until cauliflower is tender and browned. Toss the cauliflower occasionally while roasting to evenly brown.
Serve hot with Maple-Mustard Chicken and some extra sauce on top, if desired.

Notes

Maple-Mustard Chicken recipe adapted from Apricot Lane Farms.

https://www.theartfulgourmet.com/2014/12/buttery-maple-mustard-chicken-thighs-w-roasted-curry-cauliflower/

April 15, 2012March 15, 2023

Spicing it up with Vindaloo Beef Curry

Vindaloo Curry is a spicy Indian curry made with a variety of spices, vinegar, coconut milk and crushed tomatoes. Its origins come from the Goa region of India, however, the Vindaloo name is derived from a Portugese dish Carne de Vinha d’Ahlos which was typically made with pork, vinegar and chiles.

I used a Vindaloo spice blend from Penzey’s Spices to avoid mixing up 100 spices of my own – it’s a lovely blend of coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardamom, turmeric, Tellicherry black pepper and cloves, giving the curry a sweet and spicy flavor. I took the liberty to add a little bit more garlic powder, ginger, cayenne, cinnamon and cumin to give it a little more kick and some fresh chopped cilantro to give it a bright flavor.

It sounds super spicy, but the vinegar, coconut milk and pureed tomatoes soften the spices up into a creamy, tangy, delicious sauce – you can also make Vindaloo Lamb, Shrimp, Chicken or Pork – just substitute the meat of your choice. Great with Basmati rice (I used Brown Basmati) and/or Naan Bread for serving. If you want to make the curry ahead of time, it can be stored in the refrigerator in a sealed container for up to 3 days.

Ingredients

1 1/2 tablespoons canola oil
1 1/2 pounds lean beef steak, trimmed and cubed
1 1/2 tablespoons Vindaloo curry powder (Penzey’s)
1/2 teaspoon dried ginger
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Kosher Salt
1 tsp Black Tellicherry peppercorns
2 medium Yukon Gold potatoes, peeled and cut into cubes
1/4 cup white vinegar
1 1/4 cups low-sodium beef stock
1 (14 ounce) can unsweetened coconut milk
1 (14 ounce) can pureed tomatoes
Brown Basmati rice, steamed for serving
Cilantro, chopped for garnish

Preparation

In a large pot, par boil potatoes for about 3-5 minutes until slightly softened. Heat oil in a large skillet and saute the beef over medium-high for about 5 minutes until slightly browned.

Mix the Vindaloo curry powder with a few tablespoons of water to make a paste. Add the curry paste to the beef along with the other spices, salt and peppercorns; stir together and cook for about 3 more minutes.

Add the parboiled potatoes, vinegar, beef broth, coconut milk and pureed tomatoes to the beef and potatoes; stir all ingredients together and bring to a boil.

Lower the heat to medium-low and simmer the curry until the potatoes are tender, about 10-15 minutes. Crush some of the potatoes with the back of a spoon into the curry sauce to thicken it slightly.

Serve with a side of white or brown cooked basmati rice and chopped cilantro for garnish. Warm toasted naan bread is also delicious with the curry. enjoy!

Serves 4-6.