I know this is a loaded question to ask my husband, especially on a late night after a long day, but I aim to please, knowing the answer would be some sort of meat and potatoes…. “Barbecue chicken, potatoes and vegetables.” hmmm…. easy with a few ingredients on hand. I had broccoli, potatoes, and a pound of frozen chicken tenderloins, so a meal was born. He wondered how I was going to do this without lighting the grill or having any ready made sauce on hand, but I remembered a recipe from years ago, “Stove Top Barbecue Chicken,” knew he loved broccoli, and pictured Smashed Potatoes with Goat Cheese and Rosemary in my mind.

While the chicken defrosted, I put a few small white potatoes on to boil, washed and cut the broccoli, and whisked up a sauce consisting of ketchup,¬†molasses, brown sugar, apple cider vinegar, hot sauce, garlic powder, salt and pepper. I didn’t measure anything, but it was about equal parts ketchup/molasses/brown sugar (maybe 2T each) then a splash and dash of everything else until it tasted right. After placing the chicken in a bowl, pour the sauce over the top and marinate a few minutes. Add about a tablespoon of coconut to a hot skillet and melt over medium high heat. When it is good and hot, place the chicken and all of the sauce into the pan. ¬†At this point turn the broccoli on to steam and stir the chicken mixture to keep from burning while it thickens. What’s nice about this method is that the oil stays separated from the rest of the sauce, so you have the benefit of the flavor and nonstick properties without consuming the calories.

By now, the broccoli is ready, so turn it off, drain the water and add desired flavoring – I used a little butter, salt and pepper. The potatoes were ready too, so I drained them and added about an ounce of soft goat cheese, went out and picked a couple sprigs of Rosemary, washed, chopped and mashed into the potatoes and cheese with salt, pepper and 2 teaspoons of olive oil. Dinner is almost ready…

To serve, I placed the chicken in a small serving dish, which made it look truly like barbecue chicken from the grill with the blackened bits and thick sauce. On each of our plates, I arranged a few garden grown tomatoes, broccoli, potatoes and chicken. The weather was nice, so we took everything out on the back porch and pretended we had just spent hours marinating, grilling and cooking. The whole meal took about 30 minutes to put together start to finish, and even though the chicken was the highlight, most of the food was plant based. Today when he was leaving, he asked “date night tonight?” and before I could answer, he said “no, let’s stay home and finish up some more food in the fridge.”

 

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