Mediterranean Chicken Thighs with Lentils

Are thighs the new breasts? That was the question on the Today Show a few weeks ago.  I'd like to think yes (at least for humans....you know, wouldn't that be nice? Can you imagine women spending tons of money on thigh implants? lol).  But what about for poultry? The chef on the Today Show, whom I can't remember at the moment, claimed that indeed that chicken thighs are the new chicken breast.  I'm not quite sure though.  When you compare the nutrition facts thighs are a bit fattier (because of the dark meat) and therefore provide slightly more calories (and some would argue, more flavor).  Is it worth it?  I still don't know, but I do know this, thighs made this dish amazing, and one that I will make time and time again.

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Something else that made this dish amazing was the fact that it was baked in parchment paper. So, the clean up was a breeze.

Mediterranean Chicken Thighs With Lentils

Serves 4

Source: Mother Rimmy's Blog

Have you ever gone to post a recipe on your blog and noticed that the entire post that you worked so hard on was erased??  Vanished completely into cyberspace, somewhere. Well, that happened to me this morning, and therefore you'll just have to get the link to the recipe;

CLICK HERE FOR RECIPE and the Nutrition Facts

** NOTE:  If you are following a low FODMAPs diet first, omit the red onion, and second, use canned lentils.  Why canned? The canning process actually causes the FODMAPs to leach out in the brine.  Who knew?

But hey, at least my pictures were still saved in my iPhotos.  Darn you Google for deleting my post.  But thank you iPhotos for not deleting my photos :)

If you're thinking; "I would much rather use chicken breast", I would say that's probably fine.  Because this chicken was cooked in parchment paper it held onto a lot of the flavors and juices.  I would definitely say a leaner chicken breast would work just fine in this recipe.  Either way, the recipe was a hit with our friends (Nick and I were at a friend's house when we made this) and was certainly enjoyed by all.

QUESTION:  Do you think thighs are the new breast?  I mean, in terms of poultry....of course.

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.

Lentil Hummus and Hummus Deviled Eggs (Easter Prep!)

Have you ever noticed just how popular hummus is?  At one time it was just a dip made from chickpeas and tahini (plus garlic, lemon, and olive oil, typically) but now if you search for hummus recipes you will find everything from edamame hummus to black bean hummus. If you are following a  low FODMAPs diet you may be like me and really miss your hummus (because, sadly beans and lentils are loaded with FODMAPs).  And only recently did I learn that tahini is out too, what a bummer. But, I thought, "what if I could make a lower FODMAPs hummus"??

After all, canned lentils get the "Green Light" from the Monash University low FODMAPs app.  As it says in the fine print, the fructans and GOS (both water soluble) may leach out in the brine, making them an ok food at servings of 1/2 cup or less.  Score!  The same is said with chickpeas, but I wanted to try a different type of hummus because not everyone, especially my husband, likes the texture of chickpeas.

Source: Monash University

Lower FODMAPs Lentil Hummus

Makes ~2 cups

Ingredients

1- 15 ounce can lentils (made with just lentils, and no seasonings), strained well **

1/4th cup tahini **

~1/8th cup, or more, freshly squeezed lemon juice

1/4th cup garlic-infused olive oil 

1/2 tsp. salt
1/2 tsp cayenne pepper (optional)

Directions

 Add all ingredients to a food processor, minus the salt.  Blend well.  Add the salt at the end, and blend again.  Add more lemon juice if the dip is too dry (or more oil if you'd like).

**NOTE: If you are following a low FODMAPs diet, keep in mind tahini is not low FODMAPS.  I used less than is normally called for in most hummus recipes, but the small amount still might cause you problems if you are really sensitive to GOS and fructans (the "O" in FODMAPs). Also, the lentils are still going to include some FODMAPs, but buying them in the can will reduce them to tolerable levels for most people.

I'm not including the nutrition facts today, but they are very similar to most hummus recipes; ~70-90 calories in 2 Tbsp. and about 2-3 grams of fiber.

I definitely preferred the texture of this hummus to that made with chickpeas.  And because I like my food spicy the additional hint of cayenne was a kick that I enjoyed!

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And if you still haven't figured out what to make for your Easter brunch (or, if you're just looking for a new snack to enjoy) try these hummus deviled eggs.

Hummus Deviled Eggs

Makes 10 halves

Ingredients

5 eggs

1/3 cup lentil hummus (or your favorite hummus)

2 Tbsp. olive oil (or garlic-infused olive oil if you want more garlic flavor)

1/4th tsp. fresh ground pepper

1/4th tsp. salt

3 tsp. dill relish

Smoked paprika for garnish

Directions

1.  Place eggs into a large pot and cover with water.  Bring water a a boil, then quickly turn off the water and allow the eggs to sit in the water for ~12 minutes (this is the method I use, but if you have another method, use that if you wish).  Allow eggs to cool outside of the water for about 10-15 minutes.

2.  Remove the shells from the eggs after they have cooled.  Cut in half and scoop the yolk out and put into a food processor.   Add hummus, olive oil, pepper, and salt to the yolk and puree until mixed well.  Add the relish and pulse the processor 3-5 times to incorporate.

3.  Either pipe the yolk/hummus mixture into each egg white, or use a small spoon to scoop it into the egg white halves.  Top each half with smoked paprika.

Be careful, after one you may not be able to stop.  These things are delectable!

And don't forget about last year's Easter recipes, especially the raw carrot cake bites.  Oh my, delicious.  Tomorrow I will be posting an updated version of those same delicious, and actually healthy "carrot cakes"!

QUESTION:  Do you like hummus? What's your favorite type of hummus? 

Thanks for reading!

The Candid Rd

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NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.