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@momenabumusab: #في هذا اليوم

مؤمن ابومصعب
مؤمن ابومصعب
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Saturday 17 October 2026 05:08:32 GMT
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Ingredients: (Servings 4–6) Crispy Brown Butter Sweet Potatoes: 2½ lbs sweet potatoes, peeled and cut into roughly 1-inch chunks 2 tbsp olive oil 1 tsp smoked paprika 1 tsp garlic powder ½ tsp cinnamon ½ tsp onion powder Salt & cracked black pepper 4 tbsp salted butter 1 tbsp fresh sage, finely chopped Maple Bourbon Garlic Chicken: 2 lbs boneless skinless chicken thighs, cut into chunky pieces 1 tbsp olive oil 1½ tsp smoked paprika 1 tsp garlic powder ½ tsp onion powder Salt & cracked pepper 2 tbsp butter 4 garlic cloves, minced Sticky Maple Bourbon Glaze: ½ cup pure maple syrup ¼ cup bourbon 2 tbsp brown sugar 2 tbsp low-sodium soy sauce 1 tbsp Dijon mustard 1½ tbsp apple cider vinegar ½ tsp smoked paprika ¼ tsp red pepper flakes 1 tbsp cornstarch + 1 tbsp water Creamy Maple Dijon Drizzle: ½ cup mayonnaise 2 tbsp sour cream 1 tbsp Dijon mustard 1 tbsp maple syrup 1 tsp apple cider vinegar 1 pinch of garlic powder Garnish: 6 slices crispy bacon, crumbled 2 green onions, sliced Fresh parsley Fresh sage, optional Cracked black pepper For an alcohol-free version: replace the bourbon with apple cider or chicken broth + ½ tsp vanilla extract. Directions: 1. Heat the oven to 425°F (220°C). Toss the sweet potatoes with olive oil, paprika, garlic powder, cinnamon, onion powder, salt, and pepper. 2. Spread them evenly on a baking sheet. Roast for 25–30 minutes, flipping once, until browned with slightly charred, caramelized edges. 3. Meanwhile, brown the butter in a small pan until it smells nutty and develops golden-brown specks. Stir in the sage. Toss a little of this brown butter with the finished sweet potatoes. 4. Pat the chicken dry and season with paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches until deeply browned and cooked to 165°F. 5. Lower the heat and add butter and minced garlic. Toast for about 30 seconds, then stir and coat the chicken. 6. Add maple syrup, bourbon, brown sugar, soy sauce, Dijon, vinegar, paprika, and red pepper flakes. Simmer for several minutes so the alcohol cooks off and the sauce reduces. 7. Stir in the cornstarch slurry. Return the chicken and toss until every piece has a dark amber, sticky glaze. 8. Whisk together the creamy Maple Dijon drizzle ingredients. 9. Add the brown-butter sweet potatoes to a bowl. Pile the sticky chicken on top. 10. Add bacon and a light maple Dijon drizzle. Finish with green onions, parsley, cracked pepper, and a few crispy sage pieces if desired. Enjoy! 😋
Ingredients: (Servings 4–6) Crispy Brown Butter Sweet Potatoes: 2½ lbs sweet potatoes, peeled and cut into roughly 1-inch chunks 2 tbsp olive oil 1 tsp smoked paprika 1 tsp garlic powder ½ tsp cinnamon ½ tsp onion powder Salt & cracked black pepper 4 tbsp salted butter 1 tbsp fresh sage, finely chopped Maple Bourbon Garlic Chicken: 2 lbs boneless skinless chicken thighs, cut into chunky pieces 1 tbsp olive oil 1½ tsp smoked paprika 1 tsp garlic powder ½ tsp onion powder Salt & cracked pepper 2 tbsp butter 4 garlic cloves, minced Sticky Maple Bourbon Glaze: ½ cup pure maple syrup ¼ cup bourbon 2 tbsp brown sugar 2 tbsp low-sodium soy sauce 1 tbsp Dijon mustard 1½ tbsp apple cider vinegar ½ tsp smoked paprika ¼ tsp red pepper flakes 1 tbsp cornstarch + 1 tbsp water Creamy Maple Dijon Drizzle: ½ cup mayonnaise 2 tbsp sour cream 1 tbsp Dijon mustard 1 tbsp maple syrup 1 tsp apple cider vinegar 1 pinch of garlic powder Garnish: 6 slices crispy bacon, crumbled 2 green onions, sliced Fresh parsley Fresh sage, optional Cracked black pepper For an alcohol-free version: replace the bourbon with apple cider or chicken broth + ½ tsp vanilla extract. Directions: 1. Heat the oven to 425°F (220°C). Toss the sweet potatoes with olive oil, paprika, garlic powder, cinnamon, onion powder, salt, and pepper. 2. Spread them evenly on a baking sheet. Roast for 25–30 minutes, flipping once, until browned with slightly charred, caramelized edges. 3. Meanwhile, brown the butter in a small pan until it smells nutty and develops golden-brown specks. Stir in the sage. Toss a little of this brown butter with the finished sweet potatoes. 4. Pat the chicken dry and season with paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches until deeply browned and cooked to 165°F. 5. Lower the heat and add butter and minced garlic. Toast for about 30 seconds, then stir and coat the chicken. 6. Add maple syrup, bourbon, brown sugar, soy sauce, Dijon, vinegar, paprika, and red pepper flakes. Simmer for several minutes so the alcohol cooks off and the sauce reduces. 7. Stir in the cornstarch slurry. Return the chicken and toss until every piece has a dark amber, sticky glaze. 8. Whisk together the creamy Maple Dijon drizzle ingredients. 9. Add the brown-butter sweet potatoes to a bowl. Pile the sticky chicken on top. 10. Add bacon and a light maple Dijon drizzle. Finish with green onions, parsley, cracked pepper, and a few crispy sage pieces if desired. Enjoy! 😋
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