Chicken with lemon-caper sauce

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A healthy dish that comes together in a flash for a weeknight dinner but with its restaurant- quality look and flavors it’s perfect for when guests stop by. The tart, briny and lemony flavors will have you licking the plate clean. You may want to double up the servings as you will be craving this again the next day!

Dairy and nut free.

Servings:4

Prep time: 4 minutes. Cook time: 15 minutes

Ingredients

  • 1/4 cup flour (whole wheat or all purpose)
  • 4 – 5oz boneless, skinless /skin-on chicken thighs
  • 1/2 tsp black pepper powder
  • 1 tsp Italian seasoning (preferably no salt)
  • 1 tsp finely chopped garlic
  • 2 tsp olive oil
  • 1.5 tbsp capers, drained
  • 1 tbsp chopped parsley
  • 1 cup chicken broth
  • 2 tbsp lemon juice
  • 1/2 cup water
  • 1 tsp cornstarch (mix in a quarter cup of water)

Method

In a plate, mix together the flour, black pepper powder, Italian seasoning. Coat chicken with the flour mixture, and shake off excess.

In a skillet, heat oil, on medium flame. When hot, add garlic, and cook garlic for 30 seconds.

Add the chicken to the pan and cook. After 5 minutes, turn chicken over, and continue cooking until brown on both sides and cooked through for another 5 minutes. Should take about 10 minutes to cook on both sides. Remove from skillet and set aside

Add the chicken broth to the skillet and bring to a boil. Add in the water and the cornstarch slurry (cornstarch water mix). Continue cooking for about 2-3 minutes until the sauce is thickened. Add chicken back to the skillet, cover and simmer for about 2 minutes. Remove the lid and stir in lemon juice, capers and parsley. Turn off the stove. Divide amongst four plates, spooning the sauce over the chicken.

Serve chicken in lemon-caper sauce with a side of beans and mashed potatoes! Yum!!

Barbecue pulled pork – slow cooker/ Ninja Foodi /oven

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Pulled pork simmered in a tangy, sweet and spicy sauce bringing back memories of a roadtrip  down to Texas where we had the most delicious and moist pulled pork – in the parking lot of a restaurant because of Covid. As we reminisced over the trip, we had to replicate the flavors at home.

Servings: 8 (for 8 sandwiches)

Prep time: 10 minutes. Cook time: 6 hours

Ingredients

  • 1 teaspoon oil
  • 1.5 large onions, chopped
  • 3 large garlic cloves, minced
  • 4 lbs pork shoulder butt roast
  • 1/2 cup apple cider vinegar
  • 1 tablespoon  Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon  red chilli powder
  • 1 teaspoon pepper powder
  • 2 teaspoons salt
  • 1/4 dark brown sugar
  • 1/2 cup chicken broth
  • 1/2 cup ketchup
  • 1/2 cup barbecue sauce (see notes to make barbecue sauce at home)

Method

  1. Lightly rub the pork with salt and pepper
  2. If using a Ninja Foodi, put on the sear option on high
  3. Pour the oil into the bottom of a slow cooker, dutch oven or the Ninja Foodi
  4. Add the onions, garlic
  5. Add the remaining ingredients including the pork
  6. Cover the container to cook:
    1. Turn on the slow cooker and set for high
    2. For Foodi, switch to slow cooker option and set to high
    3. For oven, preheat to 250F. Cover dutch oven and place in oven
  7. Cook on high for 5-6 hours until the pork shreds easily with a fork
  8. Remove the pork from the slow cooker and shred the meat using two forks
  9. Return the shredded meat to the slow cooker, and stir the meat with the juices in the pot
  10. Serve on hamburger buns with a side of beans, coleslaw and potato salad

Notes:

  • Home made barbeque sauce:
    • Ingredients:
      • 1.5 cups ketchup
      • 2 tablespoon molasses
      • 3 garlic cloves minced
      • 1/4 cup dark brown sugar
      • 1/4 cup apple cider vinegar
      • 1 tablespoon red chilli powder
      • 1  teaspoon black pepper powder
      • 1 teaspoon prepared mustard
    • Method
      • Combine ingredients in a pot on the stove. Simmer for 15- 20 minutes until sauce has deepened in color. Store in a tightly covered lid for upto 10 days