Thursday, May 10, 2012

Roasted Chicken Legs with Smoked Paprika, Blood Orange, and Ginger AND Bulgur "Pilaf" with Swiss Chard and Dried Apricots

I was sold on this chicken recipe from Cook This Now.  Orange, cilantro, jalapeno, smoked paprika.  I opted to bake boneless skinless thighs with the marinade and chose a side suggested in the recipe notes, a fragrant bulgur pilaf.  Both came together quickly and with a little advance prep, would be a perfect weeknight meal.  (I would recommend marinating the chicken ahead of time.)

A few little notes... I took the seeds out of the jalapeno and found the spice level to be good that way.  We baked the chicken for about 20 minutes and it was perfectly moist and tender.  The pilaf was an excellent accompaniment, though next time I will chop the chard more (instead of ribbons like I did this time).  I took the suggestion to drizzle pomegranate molasses on at the end and I highly recommend this.  I definitely intend to make both of these dishes again - the chicken especially, since it was super easy and I think would be great cooked on the grill as well as in the oven.

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