Chocolate-It's What's for Dinner

While this may be a little bland looking, it is totally not. It was a ton of flavor. It makes a really nice fall warming on the inside dish. I think the cinnamon gives that warming feeling. Chicken with Dates & Cinnamon (Adapted from Cooking Light ) 12 bone in chicken thighs salt/pepper 2T olive oil 4 c sliced onions 1t ginger, minced 2t capers, rinsed 2 T flour 3/4 t cumin 1/2 t coriander, ground 1 cinnamon stick 2 c chicken broth 1/2 c pitted dates, chopped 3T lemon juice Dry the chicken with paper towels. Salt and pepper the chicken thighs. In a large dutch oven, add olive oil, and half of the chicken thighs. Cook about 5 minutes each side or until brown. Remove from pan and add remaining thighs and do the same. Set chicken aside Add onion and ginger to pan. Saute until the onions have some nice color - about 10 minutes. Add capers, flour, cumin, and coriander. Stir about 1 minute. Gradually add broth, stirring constantly while loosening the browned bits - ...

I've been making this recipe for a long time. It is so simple and it is so tasty.  I'm such a sucker for balsamic vinegar. There's no need to use expensive stuff here - the cheap stuff will do.  Just be sure that it is a good tasting cheap balsamic.  If it doesn't taste good to start, it won't taste good once it's reduced. Balsamic Braised Chicken Thighs ( Health Magazine ) 1 lb chicken thighs salt/pepper 2 T olive oil 1/4 c shallots, minced 3 sprigs fresh thyme 1/4 c red wine 3/4 c balsamic vinegar 1/4 c chicken stock 1/4 c honey 1 bay leaf Preheat oven 350.  Salt and pepper the chicken thighs.  In a skilled add olive oil and brown the thighs on both sides (3-5 minutes). Remove from pan.  Add the shallots and thyme to skillet and cook until shallots are tender but not browned. Add wine to deglaze the pan, scraping up the chicken bits. Cook until the wine evaporates and you can hear the shallots begin to sizzle again. Add chicken, balsamic ...