Crisp Spiced Chicken with Hummus Vinaigrette

I had originally planned on making this for dinner last Sunday, but the store I shop at (which always has pomegranates) was out of pomegranates. They finally had some in stock today, so I was able to make this for dinner tonight.

The combination of just a few ingredients added up to a delicious chicken - I even ate the skin, which I almost never do! The couscous was fantastic, too. And the vinaigrette was really good - I could see myself using as a dip for raw veggies, or even as a salad dressing.

Needless to say, this is definitely something I will make again!

Crisp Spiced Chicken with Hummus Vinaigrette
Food & Wine, February 2001 (Recipe by Adam Erace)

4 chicken drumsticks
4 chicken thighs
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons ground coriander
Salt and freshly ground pepper
4 cups cooked couscous
1/2 cup coarsely chopped  roasted pistachios
1/2 cup pomegranate seeds
1 1/2 cups coarsely chopped flat-leaf parsley
1 cup prepared hummus
1/4 cup white wine vinegar
2 tablespoons water

Preheat oven to 450F. In a bowl, toss the chicken with 2 tablespoons of the oil and the coriander; season with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 35 minutes, turning twice, until chicken is cooked through. Turn on the broiler and broil for 2 minutes, until the skin is crisp and golden.

Meanwhile, in a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.

Stir one-third of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve right away, passing the extra dressing on the side.

4 servings

Chicken, Broccoli and Red Pepper Stir-Fry

For something so simple, this was a really good dinner! I used boneless, skinless chicken thighs, so the chicken stayed really moist, but you can use breast meat if you prefer. You can also use different vegetables for variety.

Just make sure to have all your ingredients chopped and measured ahead of time, because once you start cooking, it goes really fast.

Chicken, Broccoli and Red Pepper Stir-Fry

1/4 cup chicken broth

3 tablespoons soy sauce

2 tablespoons dry white wine

1 tablespoon cornstarch

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch wide strips

Salt & Pepper

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon peeled and chopped fresh ginger

2 cups broccoli florets

2 medium red bell peppers, thinly sliced

1 onion, thinly sliced

Pinch red pepper flakes

Combine broth, soy sauce, wine, and cornstarch in a small bowl, whisking until smooth; set aside.

Sprinkle chicken with salt and pepper; set aside.

Heat oil in a wok or large nonstick skillet over high heat. Add garlic and ginger; stir-fry 30 seconds. Add chicken; stir-fry 2 minutes.

Add broccoli, bell pepper, onion, and pepper flakes; stir-fry 5 minutes or until vegetables are crisp-tender and chicken is cooked through.

Add broth mixture and bring to a boil. Boil 1 minute, stirring constantly until thickened and bubbly.

4 servings

Pulled Chicken Sandwiches with Mango Slaw

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband :)

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches

with Mango Slaw

Cooking Light, November 2009

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

4 sandwich rolls, cut in half horizontally

12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:

4 cups packaged coleslaw mix

1 cup chopped mango

1/4 cup vertically sliced red onion

1/4 cup canola mayonnaise (I used light mayonnaise)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings

Chicken Tacos with Mango-Avocado Salsa

These tacos were so easy to make, and really good - perfect for a weeknight meal. And the salsa was great - I'd even make it on it's own to eat with tortilla chips.

Chicken Tacos with Mango-Avocado Salsa

Cooking Light

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper (I used 1/8 teaspoon)
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper (I removed seeds)
8 (6-inch) corn tortillas

Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.

While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.

Heat tortillas according to package directions; top with chicken and salsa.

4 servings

Bourbon Chicken

This sauce from this was excellent! However, next time I would use boneless, skinless chicken thighs because the chicken breasts got a little dry.

I did cut back on the crushed red pepper for the kids - I just used a little sprinkle. And no, there is no bourbon in this recipe :)

Bourbon Chicken

recipezaar.com, recipe #45809

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1-2 tablespoons olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.

Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over hot rice.

4 servings

Barbecue Chicken with Mustard Glaze

Sorry - I'm a little behind in my posting.

I made this chicken about a week and a half ago, and it was fantastic and very easy. I can't wait to make this one again!

Barbecue Chicken with Mustard Glaze

Cooking Light

2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

4 servings

Pan-Fried Chicken

I love fried chicken, but I feel guilty if I make it more than once every few years. So when I came across this lighter version I had to try it - and it did not disappoint! The spices in the coating were fabulous, and it was moist and crispy without being greasy.

This is definitely going to be on regular rotation in our house!

Pan-Fried Chicken

Cooking Light

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon hot paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/4 cup peanut oil (I used canola)

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.

2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.

3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

4 servings

Fiesta Chicken Tacos with Mango Salad

These are supposed to be Fiesta Chicken Tacos with Mango and Jicama Salad, but since I didn't have any jicama I made it without it. And they were really good!

Fiesta Chicken Tacos with Mango and Jicama Salad

Cooking Light

Salad:
3/4 cup (3-inch) julienne-cut peeled jicama (I left out)
1/2 cup sliced peeled ripe mango (I used a bit more)
1/4 cup sliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
Dash of black pepper

Tacos:
1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground chipotle chile pepper (I used about half that)
1 cup sliced red bell pepper
1 cup sliced red onion
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

4 servings

Moroccan Chicken with Green Olives and Lemon

This chicken was really good! I love recipes that give you a healthy, tasty meal without having to buy too many ingredients. And since I had chicken in the freezer, and a Meyer lemon tree in my backyard, the only thing I had to buy was the olives.

This would be great served over couscous, but since Chaim doesn't like couscous I served it over basmati rice.

Moroccan Chicken with Green Olives and Lemon

Bon Appetit

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed (I used 4 thighs & 4 drumsticks)
1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

4 servings

I made this spinach "salad" to have with the chicken and it was great!

Mixed Herb "Salad"

Cooking Light

16 cups torn spinach (about 3/4 pound)
1 1/2 teaspoons olive oil
1/2 cup finely chopped fresh parsley
1/3 cup finely chopped fresh cilantro
1 garlic clove, finely chopped
1 tablespoon chopped black olives (I used Kalamata)
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper (I used about half that)

Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts. Place steamed spinach in a medium bowl; repeat procedure with remaining spinach. Wipe pan with paper towels.
Add oil to pan; place over medium heat until hot. Add parsley, cilantro, and garlic; saute 1 minute. Remove from heat; stir in spinach, olives, and remaining ingredients. Serve warm.

4 servings

Classic Roast Chicken with Gravy

Wanting to use up one of the whole chickens I have in the freezer, I decided to make this recipe. It was probably not the best day to make it since it is so hot out and I don't have air conditioning (the kitchen was 86 degrees by the time I finished making it), but it was REALLY good! I can't wait to make it again... on a much cooler day :)

Classic Roast Chicken with Gravy

Cooking Light

Chicken:
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered

Gravy:
1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt

Preheat oven to 375°.

To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
Remove skin from chicken; discard. Carve chicken, and serve with gravy.

4 servings

For the Mashed Potatoes:

I boiled 4 peeled, cubed medium-sized potatoes, along with 4 whole peeled garlic cloves. Before draining the potatoes, I reserved about 3/4 cup of the cooking water. After I drained the potatoes I returned them to the pot and mashed them with the garlic. I then stirred in the reserved cooking liquid, and some salt and pepper to taste.

They were so creamy and flavorful, you'd never guess they were fat free!

French Chicken in Vinegar Sauce

I loved this! Because it uses with boneless, skinless thighs, the chicken was very moist. And the sauce was so flavorful, with just a hint of heat from the cayenne. I served it with mashed potatoes and roasted asparagus.

French Chicken in Vinegar Sauce

Cooking Light

Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes.

4 servings

Fajitas

These fajitas were really good. I cut the recipe in half and used only chicken.

Beef-and-Chicken Fajitas with Peppers and Onions

Cooking Light

Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

8 servings

Blueberry-Balsamic Barbecue Chicken

I love making homemade barbecue sauces, and this one did not disappoint! I sprinkled some boneless, skinless chicken thighs with some kosher salt and freshly ground pepper, and then cooked them under the broiler, brushing with the sauce at the very end of cooking. Served with rice pilaf and roasted green beans, it was a fabulous dinner.

Blueberry-Balsamic Barbecue Sauce

Cooking Light

2 cups fresh blueberries
1/4 cup balsamic vinegar
3 tablespoons sugar
3 tablespoons ketchup
1/2 teaspoon garlic powder
1/4 teaspoon salt

Place all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth.

Almond Rice Pilaf

Cooking Light

1 tablespoon butter

1 teaspoon minced garlic

2 cups basmati rice, uncooked

1/2 cup dry white wine

1/4 teaspoon salt

2 (14-ounce) cans fat-free, less-sodium chicken broth

2 teaspoons fresh lemon juice

1/4 cup slivered almonds, toasted

Melt butter in a medium saucepan over medium-high heat. Add garlic and saute 1 minute. Add rice; saute 1 minute. Add wine; cook 1 minute or until liquid evaporates. Add salt and broth; bring to a boil. Cover, reduce heat, and cook 20 minutes or until liquid is absorbed. Stir in lemon juice and almonds.

8 servings

Chicken Shawarma

This recipe is a favorite in our house. I use boneless, skinless chicken thighs because they are a lot more moist, and serve it with a store-bought tahina sauce. I also broil it instead if grilling it (I don't bother to skewer them), and, when possible, I marinate it for several hours.

(I'm sorry the picture is not so great. I had a long day and was just trying to get the picture done quickly.)

Chicken Shawarma

Cooking Light

2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Cooking Spray

4 pitas

Preheat grill to medium-high heat.

Combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates. Top each serving with 4 chicken pieces.

4 servings

I served it with this salad:

Chopped Vegetable Salad

Cooking Light

2 cups chopped cucumber

1 cup chopped red bell pepper

1 cup chopped tomato

1/2 cup chopped green bell pepper

1/2 cup chopped red onion

1/2 cup chopped fresh parsley

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients in a bowl.

Country Captain Chicken

This is a great quick & healthy recipe. I served it with basmati rice and mango chutney (and in typical "me" fashion, I toasted the almonds, put them to the side, and then forgot to add them to the bowls).

Country Captain Chicken

Cooking Light

1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
2 1/2 cups vertically sliced onion (about 2 medium)
3/4 cup thinly sliced green bell pepper (about 1 medium)
2 garlic cloves, minced
2/3 cup fat-free, less-sodium chicken broth
1/4 cup dried currants
2 tablespoons chopped fresh thyme, divided
1 (14.5-ounce) can diced tomatoes with jalapeño, undrained
1/2 cup sliced almonds, toasted

Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

4 servings