Maple Mustard Pargiyot
Let me tell you one of the best, unexpected perks I got when I cut out refined sugar: I felt like someone turned up the volume on my taste buds everything started tasting brighter. This was definitely the case with sweet things- I used to add 2 cups of sugar into everything I baked and now 1 tsp of natural sweetener totally satisfies a sweet craving. It's not just sweet foods though- even savory foods started tasting...more tasty (I don't know how else to describe it.) This was amazing because I was initially so bummed about cutting out sugar and I thought all my meals would be miserable. But the opposite happened. Everything just started tasting so much better! And now when I do crave something sweet, a little goes a long way and I can make something like this with a small amount of a natural sweetener and it feels super indulgent. If you're used to eating lots of sugar, you might not notice the sweetness here at all. I highly recommend taking a sugar break to reset your tastebuds and lower your sweetness threshold- both your tastebuds and your body will thank you!
1 1/2 kilo or 3 lbs pargiyot (skinless, boneless chicken thighs)
1/2 cup olive oil
1/4 tsp curry powder
1/2 tsp mustard powder
1/2 tsp white pepper
2 heaping tbsp whole grain mustard
1 tbsp apple cider vinegar
1 tsp pure maple syrup
In a small bowl combine all the marinade ingredients.
Add each piece of chicken and make sure it's fully coated on both sides.
Let marinate for at least 30 minutes. Pro tip: If your chicken is fresh you can prep this and freeze it in a ziplock bag for an easy dinner later on. I am always so grateful to past Lauren for doing things like that when present Lauren hasn't had time to think about today's dinner.
Bake at 190°C or 375°F for 45 minutes, or until fully cooked through. This can also be grilled and would be super delicious.