Hey! It’s Lent! Finally!
And I’m okay with that.
This Carnival season has plum tuckered me out, not because I partied my booty off (the booty is still intact), but because my house has been full of guests for over a week. I’m not a complete hermit, but I’m also not nearly as social as Roommate, and having three of his friends eating, sleeping, and constructing costumes in various locations throughout the house has at times been an exercise in patience.
While in an ideal world I’d live alone and never have guests stay more than a night or two, I was incredibly lucky that Roommate’s friends were wonderful people who exhibited a fair amount of conscientiousness and we all had a pretty darn good time under the circumstances.
The last of them left this morning, and a few nights ago I cooked a final supper for everyone, which turned out great. We decided to cook at the last minute, so I pulled out one of my go-to recipes for occasions such as this, roasted chicken thighs with Dijon mustard and mango chutney. It’s a Sarah Moulton dish I got via The Splendid Table, and has proved invaluable, as it’s a great basic recipe for oven-fried chicken that can be tweaked depending on what you have on the shelves. Basically, as long as you have something creamy (mayonnaise, sour cream, etc), some seasonings (mustard, lime, and mango in this case, but it could be almost anything), and bread crumbs, you’re good to go.
(Also, I totally just put a deposit down on an apartment of my own, to ensure that the only half-asleep underwear-clad person I’ll run into in the kitchen in the middle of the night will be in the mirror. I am not cut out for roommate life, I tell you what.)
Mustard-Chutney Roasted Chicken Thighs
This dish multiplies super easily, so it’s great when cooking for a group. I served it with some sauteed spinach and some brown rice.
Also, chicken thighs are the best part of a chicken, so even though this recipe actually does call for them, I use ’em most of the time, and so should you if you know what’s good.
3-4 tbsp. extra virgin olive oil
1/3 c. Major Grey’s mango chutney
3 tbsp. Dijon mustard
2 tbsp. mayonnaise
2 tbsp. fresh lime juice
4 large bone-in chicken thighs, with skin (but I shouldn’t have to tell you that)
1 1/2 c. bread crumbs
Another tbsp. olive oil for greasing the pan
1. Preheat oven to 375° F and lightly oil a rimmed baking sheet. Combine chutney, mustard, mayo, and lime juice in a bowl and toss the thighs in to coat completely.
2. Combine crumbs and oil on a plate; add the thighs one at a time and coat them. Arrange on the baking sheet NOT TOUCHING EACH OTHER.
3. Bake 35-40 minutes, until cooked through and the crumbs are golden brown. Eat ’em up!