#SundayCookingAdventures: Spiced Chicken Thighs with Roasted Vegetables


My sister (Hi, Carol!) sent me this picture in a text last weekend and it looked so good I asked her where she got the recipe. It’s from the Rachael Ray Show.

It’s got roasted Brussels sprouts and butternut squash — two ingredients that seem to be popular these days — also shallots, paprika, garlic powder and sage, and lots of olive oil and balsamic vinegar. I would probably cut the 5-6 tablespoons of olive oil by two-thirds. But because I didn’t make this dish myself (not yet anyway), I’m going to post a link and not the recipe itself as I probably would make some adjustments to lower the calories, salt and fat.

My sister did offer some suggestions on changes she’d make the next time she makes it.

1) Grind the fennel seeds in a spice or coffee grinder. There’s a lot of seeds, they can be annoying.

2) Make the recipe a day ahead. The flavors really came together after 24 hours and had a sausage like flavor.

3) The vegetables may need a few more minutes to roast and caramelize the bottom of the Brussels Sprouts.

I’ll let you know when I try this one, but if any of you go for it, please let us know!

Here is the link to Raechel Ray’s Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs.

I’d like to run more recipes from those of you who follow my blog. If you’re a regular you’ll notice i’ve been posting less — seriously busy between work and the holidays.  I think there are a lot more recipes that you’d love to share, and I’d like to know more about what steps you are taking to prepare more flavorful food in a healthy manner. I bet everyone else who follows this page would be interested too.

I only ask that you all keep in mind what the 80 percent solution refers to: The 80 percent of African American women who are overweight or obese. This blog aims to encourage cooking in ways that use less salt and fat and processed and prepared foods.

Happy cooking!

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