Lemon Herb Chicken Thighs with Jicama Hash Cakes

While many of the recipes I come across use chicken thighs  I always shied away and substituted their whiter, leaner friend (the breast). Though higher in fat, I recently read that the darker meat may contain more nutrients (zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, and iron - to name a few). So I took the plunge, bought the thighs and am never looking back. Please try this dish!

Also, my wonderful Grandma recently gave me all of her herbs (thanks Grandma!) before she travels up north for the summer - hence the abundance of herbs in the following meal. 

Lemon Herb Chicken Thighs

6-8 thighs

2 spoonfuls of coconut oil

2 tbsp thyme

1 tbsp oregano

3 tbsp lemon juice

1/2 tsp salt

2 tbsp almond meal/flour

Oven at 400 degrees

Mix the chicken together with all ingredients (except almond meal). 

Once well coated in oil and herbs, toss in almond meal. 

Arrange thighs on cookie sheet covered in foil. 

Bake for 35 minutes. 

Broil on high for 2 minutes. 

Remove and scarf down immediately. 

But first, make this to serve along side these luscious thighs.

Jicama Herb Hash Cakes

Jicama (grated)- about 2-3 cups

1 tbsp garlic powder

2 tbsp chopped basil and chives

spoonful of coconut oil

With your hands, mush together the jicama and the herbs. Get into it, give it a good massage.

Coat pan in oil.

When hot, add jicama mixture (squeezing out most of the 'juice' before adding to pan)

Mix jicama with oil and then let cook for 5 minutes.

Flip and cook for 5 more minutes

With a large spoon, scoop mixture onto cookie sheet and press down flat (cookie sized)

Broil for 5 minutes

Serve under chicken thigh. Amazing!

The salad on the plate is just two roasted and chopped beets tossed with an 8X8 pan of roasted carrots (baked at 400 for 30 minutes with 2 tbsp spicy brown mustard and splash of olive oil), squeeze of 1/2 lemon and tbsp cilantro (I'd have used more cilantro but I was out - Cilantro was fortunately not one of the plants Grandma gifted me). 

Many thanks to The Castaway Kitchen for the inspiration!