When we moved here almost two years ago, I joined the local mother’s club. I volunteered to work with another mom to schedule meals to be delivered to new moms, sick moms, moms with traveling dads, and moms who just plain need a break.
A few months later, I was on the receiving end of those meals. Every three weeks, moms delivered some homemade deliciousness to our doorstep while I recovered from a chemo session.
Now, little J and I deliver meals to moms once a month, in the spirit of thank you-ness and because we like to cook together.
The last few months, I’ve made my now-famous “Chicken with Herbalicious Yum Sauce” (the name is mine, can you tell?). The day after delivering this dish, I always get an email requesting the recipe, so I thought I’d post the secrets to this pure poultry alchemy here.
This is for all you home chefs looking for some inspiration from a humble bird called The Chicken. Lord knows we all need that from time to time.
Chicken with Herbalicious Yum Sauce:
Don fancy apron. Then, in a large, super-cute bowl, whisk:
- 3/4 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 cup red wine vinegar
- 2/3 cup virgin olive oil
- 2 tablespoons minced garlic
- 1/2 cup ketchup (yes!)
- 2 1/2 tablespoons soy sauce
Take your sweet time whisking in order to combine the liquids well. I like to sing a few rounds of “Prince Ali” from Aladdin with Little J, to pass the time.
Submerge a pound of chicken thighs in the mixture and refrigerate for a least a few hours.
Place chicken in 13 x 9 rectangular baking dish, and pour sauce over.
Bake at 375 four one hour, turning every twenty minutes so that the parts that are peeking out of the sauce get a little crisp.
I serve this over brown rice, with veggie sides, and a salad. If you haven’t already, give Chef Jodi’s brilliant Pear & Citrus salad dressing recipe a try.
*Recipe is an adaptation of one found in Spices of Life by Nina Simonds.
*Photo from FastEddiesRetroRags