So this is fairly simple – the sides were a commercially available GF Quinoa Mix by Pereg Gourmet Foods and a bag of fresh Kale, sauteed and seasoned to taste.
The chicken use was boneless thighs, cooked on a Cuisinart Griddler. The highlight of the meal, though, was the Ancho Chili sauce. Ancho chili’s are new to us as a family – until the last six months, we’ve never had cable TV as we live out in a rural area. Back in May, though, we had to change internet providers and decided to go with Satellite. Fun stuff for a family that enjoys cooking together; and we started seeing ancho chilis being used often. So last week, when Kiba and I were out shopping for groceries, we bought a back of dried ancho chilis on a whim.
Here is the sauce we made to accompany our meal!
Ancho Chili Sauce
2 rehydrated ancho chilies (soak in hot water for abt 15 minutes, remove stem and rinse to remove seeds, chop.
1/2 cup chopped onion
2 tablespoons oil (we used coconut)
1 14.5 oz can petite diced tomatoes
1/4 cup raisins
1 tablespoon Italian seasoning
1/2 tsp cumin
2 cups chicken broth
Saute the onion and raisins in the oil until tender, add in the tomatoes ans seasoning. We like our sauces on the smooth side, so once the flavors had a chance to mingle a bit we pureed in our VitaMix.
This gave us plenty of leftovers – ended up using the remainder of the sauce a couple days later in a black bean dish (served with coconut rice – yum!).