This is another recipe from my new Michael Smith cookbook, with just the tiniest of changes.
1 can (796 ml) diced tomatoes
1/2 c. barbecue sauce
2 tbsp. red wine vinegar
2 tbsp. molasses or brown sugar
2 tbsp. yellow mustard
1 tbsp. ground cumin
1 tbsp. chili powder (*Instead of using cumin and chili powder, try playing around with different Epicure spices: I used Epicure's Cuban Seasoning and Cajun Oven Fries Seasoning instead. You could also use Chili Seasoning or Barbecue Seasoning.)
1 tsp. sea salt
1 can (540 ml) black beans, rinsed and drained
1 can (540 ml) kidney beans, rinsed and drained
2 red bell peppers, sliced
8 cloves garlic, peeled
12 chicken thighs
garnishes: cilantro, green onions, lime wedges
In a large casserole dish, combine all the ingredients (except chicken). Mix well, and then nestle in the pieces of chicken. Cover with lid or tinfoil and bake at 325 F for 2-3 hours. Use a slotted spoon and transfer to a serving platter, reserving some of the sauce to pour over top. Garnish with lime, cilantro, and green onions if you like. Serve with rice.
About Me
- Kathy Blais
- Need some kitchen inspiration? Try one of my recipes, or contact me to host your own Epicure Cooking Class. I've been an Independent Epicure Consultant since 2006 and I love sharing recipe ideas for these great products. Use the links at the side to sign up for my customer newsletter or to place an order online.
Tuesday, August 26, 2014
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