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!


Ingredients:

  • 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


Instructions:

  1. In a small bowl combine all the marinade ingredients.

  2. Add each piece of chicken and make sure it's fully coated on both sides.

  3. 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.

  4. 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.



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