4 skinless chicken thighs
4 skinless drumsticks
1/2 Cup low sodium soy sauce or Bragg's liquid aminos
1/4 Cup packed brown sugar or sucanat
3-4 cloves garlic minced
1T ginger minced
1/2 cup water
Olive oil, enough to coat the bottom of the pan
In medium bowl mix soy sauce, water and brown sugar, until dissolved.
On med/low heat sweat garlic and ginger in olive oil, (take care to not burn) add chicken and cook 5-8 minutes mins. turning once. Add sauce mixture to pan with chicken , cover and simmer on med/low for approx. 25-35 mins. Remove lid and simmer on medium until sauce is reduced by half. Make sure to turn chicken about half way through.
Couscous confetti Ingredients:
1 cup whole wheat couscous
1 1/4 cup chicken stock
1T olive oil
1/2 t basil
1/4 t oregano
1/4 t red pepper flakes
Fresh ground pepper to taste
1 carrot julienned or ribboned
1/2- 1 cup rough chopped kale, rubbed with olive oil and salted
1/4 cup rough chopped raw cashews
1/2 can drained and rinsed chick peas
1/4 cup chopped parsley
1/4 cup chopped green onion
In a medium pot bring chicken broth, olive oil, couscous and spices to a hard boil. Let boil
For about a minute. Cover and pull from heat. Leave covered and let stand for at least 5 minutes.
Fluff cous cous with a fork and transfer to a large bowl, add the carrots, kale, cashews, parsley, and onion.
Toss with a little more olive oil and salt and pepper to taste.
Prepared by Cynthia Tipton, member of the 2014 Covenant Health Knoxville Marathon Biggest Winner Weight Loss group.