I’m not much of a cook. In fact, claiming to cook even once or twice a week is an exaggeration. Many nights, dinner consists of “scrounging” where I search for leftovers, cheese and crackers or any assorted vegetables I can mosh together on a plate and call a “meal”. But every few weeks, I get it in my head that I’m going to eat healthier. And to do that, I must cook! Here’s one of my current recipe obsessions.
I adapted it from a flyer I picked up at a health fair. And I have to tell you, if I hadn’t sampled it at the table while I was there, I would have taken one look at the ingredients and thrown it away. Instead I’ve made this probably four times in the last two months. It’s absurdly yummy. I am not usually a fan of dark meat, but for this recipe the chicken thighs really work. They stay extra moist and you can eat them with only a fork, or shred them up. Look past the ingredients and try this. It’s quick, it’s easy and your stomach will thank me.
Maple Mustard Chicken
2 pounds boneless, skinless, chicken thighs
¼ cup dijon mustard
⅛ cup pure maple syrup
1 Tbsp rice vinegar
Trim any excess fat from the thighs and throw them into a crockpot. Mix the dijon mustard, maple syrup and rice vinegar together and pour over the chicken. Throw the sprigs of rosemary on top, or leave them off if you prefer. Cook on medium high for 4-6 hours or until chicken is cooked through. Dive in and enjoy!