Baked

Pomegranate and Sumac Chicken

I know I have mentioned the spice Sumac seasoning before; I really think you should check it out. If you have a fabulous spice market of some sort near you; you should be fine. I do not so we buy ours online. Why do you want to check this spice out besides the the zip and color it will bring to your dishes especially but not limited to meat, veggies, dip and dressings. It does have some health benefits which might interest you. It is a powerful Antioxidant It ranks very high as an anti-inflammatory spice and again it adds and brings out flavor, similar power that salt does.

So apparently we didn’t take a picture when the chicken came out of the oven. One of my; and I know there are many flaws is that we are eating the food I write about in this blog. So I have a very short window to take pictures of the finished dish before we sit down and eat it. Apparently this one didn’t even get taken. I do apologize, we will make it again and update the pictures.

Another bonus is you can make this simple chicken dish. See what I did there, you buy the spice and now you need something to make with it; I got you! Chicken thighs are a fantastic choice here; seriously they are usually always a great choice. Bone-in skin-on are pretty forgivable when it comes to cooking and not drying out too much. No I don’t suggest you try to overcook them to prove me wrong but try cooking chicken breast 10 minutes longer than you should have.

Those little pods are the Aleppo pepper spice my daughter got from Occo.  https://www.eatocco.com/
She is not here at the moment so I cannot confirm but she has backed several kickstarters and I believe this might be one of them. They come pre-measured in cute little pods, stay fresher longer. You should check them out!

I am giving you a heads up that you need to marinade the chicken for at least 3 hours. I honestly hate grabbing a recipe, make sure I have everything, get it all on the counter and it has to marinate overnight or I should have started 3 days ago; not cool! So make the marinade in the morning, when you want dinner take it out to come to room temperature and pre-heat your oven and you are golden. I would serve rice along side this and maybe your favorite summer squash. Keep it simple and delicious.

Pomegranate and Sumac Chicken

dclarkabal
a flavorful easy way to prepare chicken that everyone will love
Course dinner
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 8 large bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil

for the marinade

  • 3 tablespoons pomegranate molasses
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground all-spice
  • 2 teaspoons Aleppo pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon sumac
  • 2 large garlic cloves crushed
  • Kosher salt and black pepper

Instructions
 

  • In a large bowl add all the marinade ingredients and mix together with 1½ teaspoon salt and ½ teaspoon black pepper. Place the chicken in the bowl with the marinade and massage the chicken into the marinade making sure to cover the chicken with it. Cover the bowl and place it in the fridge for at least 3 hours.
  • When you are to bake the chicken. Take the bowl out of the fridge and set it on the counter to come to room temperature, roughly 20 minutes. Pre-heat the oven to 400°F
  • Place the chicken, skin side up on a rimmed baking sheet and drizzle with the olive oil. Place sheet pan in the oven and bake for about 35 minutes or until the chicken juices run clear.

Recipe adapted from cookbook Ripe Figs – Yasmin Kahn

easy BBQ sauced short ribs

Good morning and I hope you are all well and still hanging in there – I hope some day we are doing more than just hanging in there. 2020 is in my opinion kicking our ass and taking names. The whole saying that things come in 3’s I am fairly certain went out the window a few months ago.
IMG_5238
On the lighter side my garden is doing much better; well to the extent we harvested the garlic and it is currently drying and I wasn’t disappointed with what we got; some years I wonder why I keep planting it; OK that’s a lie I will ALWAYS plant garlic. We got to the potatoes before the worms did. And it looks like zucchini will be the winning crop this year. Local friends in need come on over my husband just picked a dozen before 6 am this morning and he is currently out there as I write this.
IMG_5231IMG_5232
Before March I was the primary grocery shopper in the house. For a few months that role changed to my husband. I do go once in a while now and the last two times I was SO glad I did. We were making a list for the store and for the most part my husband went off the list. I will admit if I saw something that piqued my interest I would easily stray from my list.  Case in point I found beautiful short ribs at one store and was super excited to find brisket at another. I have had brisket on my list for about a month now and it has been marinating in my fridge for almost 48 hours. That’s whats for dinner tonight!
IMG_5233IMG_5235
Back to the short ribs, they were probably the nicest, boneless short ribs I have ever picked up so I was excited to cook them. I made a really easy BBQ sauce and baked them in the oven. We are not huge BBQ sauce people. I mean we like it and definitely make and eat it but it’s not our go to if you get my drift. However when we were eating dinner there were a lot of compliments going around about the sauce; most notably was that I could sell it. Plus the BBQ sauced ribs were still being mentioned a week later. So safe to say this recipe is a keeper!
IMG_5236IMG_5237

Easy BBQ sauced short ribs

easy slow baked boneless short ribs
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 14 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 4 pounds boneless short ribs
  • Kosher salt
  • Fresh cracked black pepper

BBQ sauce

  • 1 cup ketchup
  • 3/4 cup brown sugar packed
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon chili powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Instructions
 

  • Preheat oven to 300' F
  • season the ribs liberally with salt and pepper on both sides, place the ribs in a 9x13 dish
  • combine all the BBQ sauce ingredients in a small bowl and stir till smooth
  • Pour about a 1/2 cup over the ribs. Flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
    Cover the pan with aluminum foil and roast for 2-1/2 hours. Remove the foil and, if the cooking liquid is covering the meat, remove some of the liquid so that the tops are exposed.
  • Cook for 30 minutes more, uncovered, until the meat is tender and browned. If needed cut off any excess fat that remains around the short ribs (I did not need to do this) Transfer the short ribs to a serving platter. Slather the reserved BBQ sauce over the short ribs and serve.
Keyword bbq sauce, boneless short ribs, easy slow baked