It turns out that our teenage son is not only rebelling against his loving parents, he also recently took a big swipe at British particle physicist Brian Cox (happy to know we’re in good company).
I bought the BBC Series ‘Wonders of the Universe’ and ‘Wonders of the Solar System’ as a Christmas gift for the family this year. I thought it was a smashing idea. We’ve often worked our way through life and science series in the past and have always enjoyed them. Not this time. We were only about an hour into the Solar System DVD when our eldest declared that he simply couldn’t bear another minute.
Son: “This is total BS Mom.”
Mom: “What’s that Dear? You want to pursue a Bachelor of Science?”
Son: “I can’t watch this. It’s nothing more than speculation based on a bunch of assumptions that we can’t measure and that are probably false and I guarantee you in 10 years from now, people will be laughing at the fact that we sat down to watch this series.”
Who are you and what have you done with my sweet, trusting little boy??
We’ve always raised our boys to be free and independent thinkers so that’s all good; it’s the cynicism at the ripe old age of 14 that I wasn’t quite prepared for.
What’s that saying, “the older I get, the smarter my parents become”- hopefully he’ll return to us sometime in the next several decades. In the meantime, I’m holding on to our 12-year-old for dear life!
If you’re anything like us, chicken figures prominently in your mealtime planning so it’s always nice to have a few new tricks up your sleeve to give it a new taste sensation.
This Indian inspired recipe is a simple and affordable way to transform the ordinary.
The coconut-masala crust gives the skinless chicken thighs a crispy delicious exterior that is fully satisfying while keeping the interior tender and juicy. And there is no frying involved! All the magic happens in the oven. You will love the dipping sauce too.
Oven Baked Crispy Coconut-Masala Chicken Thighs with a Curried Yogurt Dipping Sauce
(Recipe adapted from Canadian Living Magazine)
For the Coconut-Masala Chicken Thighs:
- 1 cup unsweetened desiccated coconut shavings
- 1/2 cup panko (Japanese bread crumbs)
- 2 Tbsp garam masala
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground coriander
- Pinch red pepper flakes or cayenne, if desired (they are hot)
- 8 – 10 skinless, boneless chicken thighs
- 2 eggs, beaten
For the Curried Yogurt Dipping Sauce:
- 1/2 cup plain Greek yogurt
- 2 tsp curry powder
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 2 tsp honey
Makes 8 – 10 coconut-masala chicken thighs.
Heat oven to 400 F.
Combine coconut, panko, garam masala, onion powder, garlic powder, coriander and cayenne (if using) in a flat based dish, stirring to combine.
In a separate flat based dish, place beaten eggs.
Dip each chicken thigh into the egg mixture, being sure to fully saturate them and then dredge each thigh through the coconut/masala mixture making sure to fully coat the chicken with the mixture.
Arrange coated chicken on a foiled lined baking sheet that has been sprayed with some olive oil or brushed with melted coconut oil (that’s what I used). If you don’t use oil, the chicken pieces will stick and half of the crispy-delicious coating will stay on the foil (you won’t like that).
Cook the chicken thighs for 12 minutes on one side and then flip them over and return them to the oven for another 10-12 minutes or until chicken is cooked through. (I added a few pieces of uncooked coconut shavings to the top of the cooked chicken just for fun – I thought it looked pretty).
Meanwhile, in a small bowl, combine curried yogurt dipping sauce ingredients and stir to combine. Adjust seasoning as desired.