Um… well….hello, hello ??????
How embarrassing for me. It’s been sooooooo long without any recipes or posts.
It’s been quite the insane last few months and in that time Chris and I have moved back to the states, bought of first house, taken on home renovations (way above our skill level) and most importantly I’ve been back in the kitchen creating and cooking once again.
With this in mind, huge shout out to our friends Alex and Kaitlyn over at https://www.sayhellostory.com for all the help with wood working, home improvement, accepting packages on our behalf and all around being amazing, bad a** humans who helped make the transition so much easier!
Just a little warning/ FYI to anyone who is thinking about or about to move internationally — it’s hard work! Like really, really hard work. Exhausting hard work. While you think you’re going insane one day you just finally wake up correctly in that time zone and it’s all truly worth it.
Enough of that.
Now, let me tell you a little something that international moving has taught me. Living without pots, pans, bakeware, utensils, etc for 15 weeks while they’re shipped across the Atlantic Ocean will help make a person (me) realize just how much they love and miss cooking !
After about week 3 I was dying to bake a fresh loaf of sourdough or make soup in my slow cooker!
Alas, here we are — kitchen filled with goodies both old and new which means I better not take it for granted again.
But enough about that, let’s talk about the day at hand. I don’t know about you but I sure do love fall and winter time. These seasons come with some of my favorite things, these include, cold weather, cozy blankets, roaring fires, warm cinder and mulled wine cuddling up with the hubby — speaking of — today is the first snow of the season.
Yes, you read that correctly!
Today ended up being the first snow of winter 2017.
Since it’s snowing in my beautiful city and sticking. This means one thing — warm, comforting food is a must! For me it’s a day to push the salads aside, pour myself a glass of rich red wine and roast some seasonal veggies and stick to your ribs protein.
Enter Fig and Thyme Glazed Roast Chicken Thighs and Cauliflower.
I was mulling around in my local supermarket when I found a jar of fig preserves, this got my idea juices flowing. After picking up a couple of other in season goodies like fresh figs and cauliflower I set out to create a roasty, toasty dinner to eat on our brand new dining table (that was just delivered) — yay!
The chicken is super moist due to the fact that I opted for bone in, skin on chicken thighs (and YES you should too). It’s also sweet, and tangy thanks to the fig, balsamic glaze and insanely quick and easy. It’s literally dump sauce ingredients into a pot, arrange chicken and cauliflower in pan, pour glaze on, bake.
Done, done, and done.
You’ll have an impressive I’ve-slaved-all-day-over-the-stove type dinner in 45 minutes with only (I kind you not) 10 minutes of work.
Impress your friends, loved ones and even your dang self with this one my friends!
Lets get into it!
- 3-4 cloves of garlic minced
- 1 tablespoon unsalted butter
- 4 oz high quality fig preserves
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme, mince
- Good squeeze of lemon
- Salt and pepper to taste
- 1.5 lbs bone in, skin on chicken thigh
- 1 medium head of cauliflower
- Preheat oven to 425 F
- In a small sauce pan combine all sauce ingredients and heat through. Fig preserve should melt down slightly and become more liquid.
- Once glaze is gone, break down cauliflower and cut into bite sized pieces. In a heavy bottom baking dish (I used a cast iron skillet) add chicken thighs and cauliflower, coat with glazed and bake in a pre heated over for 35-40 minutes or until the chicken internal temperature reaches 165 F
- Optional, serve with an additional squeeze of lemon and diced fresh figs.