Creamy Balsamic Chicken Thighs

This recipe (found on Pinterest) has been on my to make list for some time. I am so glad I got around to making this, as it has inspired me to try and make several other sauces involving balsamic vinegar and cream, it was such a great combination but one I’ve never thought of trying before.

Balsamic thighs

I served this on rice with roasted broccoli and tomatoes. I really love roasted broccoli, it is definitely underrated but far tastier than overcooked green mush. Just douse it in olive oil, sprinkle with salt and roast in the oven for 25 minutes or so. If the broccoli is crisping too quickly then cover it in foil for the remainder of cooking.

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Teriyaki Sauce

Teriyaki has always been one of my favourite marinades/sauces, ever since I was a kid. There was a restaurant down the road from where I lived as a child that used to do a Teriyaki Chicken Bento Box that both  my mum and I adored and we’d order them in for lunch or dinner as a treat, when it was just us. The thought of the beautifully crisp but soft and delicious chicken, still makes my mouth water and I’ll never forget how they cut their carrots to look like fat cigars; the carrot thing isn’t relevant but I felt that you should know. The chicken and the carrots were all bundled up in a box, on a bed of sticky rice, saturated with teriyaki sauce and with some broccoli to boot.

Teriyaki Sauce


I made teriyaki to marinade some chicken thighs, which I’ll be roasting in the oven tonight, skin on and crispy. The recipe makes two cups, so I halved it. I only remembered part way through pouring the honey in that I was supposed to halve that too. Not a problem though, it is a deliciously sweet teriyaki and that is that. Feel free to use as much or little honey as you like.  This recipe came from my current ‘go to’ cook book – The Ancestral Table. Continue reading

Lemon, rosemary and chicken tray bake

Flavour of the week: Rosemary, possibly my third favourite herb and a must on roast potatoes in my opinion and always paired with lemon, they make for such a great couple.

Still Reading: Black Like Me – John Howard Griffin, I’m  not even a quarter of the way in and completely hooked. This is compulsory reading in schools in America and is an incredibly brave task to have undertaken.

To the task at hand, the tray bake; it is the ultimate lazy Sunday roast, you put it all in at the same time in the same dish for an hour and check on it once or twice. If you’re out for the day prepare it in the morning or the night before and just pop it in the oven when you get home and a tasty roast will be on your dinner table an hour later.  Continue reading

Chicken with caramelized onion and cardamom rice.

Accompanied by roasted butternut squash, peppers & red onion with tahini and za’atar.

Flavour of the week: Cardamom; nothing screams Middle Eastern to me like cardamom rice and anyone who knows me will tell you, I like to scream Middle Eastern. In other flavourful news tahini and za’atar are also typical Middle Eastern flavours and both are delicious. Tahini is sesame seed paste and is used in many things including houmous whilst za’atar is a blend of spices used frequently in cooking all over the Middle East and it is such an unbelievable combination of flavours. Just in case I haven’t said the word flavour enough: flavour, flavour, flavour, flavour, FLAVOUR.

Cookbook of the week: Jerusalem – Yotam Ottolenghi and Sami Tamimi. Both recipes mentioned are from this book, it is a beauty of a book, exquisite quality and gorgeous photography interspersed with fascinating insights into the Holy City. A friend of mine bought me this book as a congratulations on finishing your degree present and in the hopes I’d stop talking about how much I NEEDED to own it. She succeeded in that and it is one of my most prized gifts, if you don’t own this book then I really am very sorry. Continue reading