Tonight we had an amazing dinner. First of all, BOTH Jonathan AND David LOVED the dinner. This is extremely rare. My boys have opposite taste in food. We usually have meals where Jonathan and David could share one plate because they like the opposite parts of the meal. Both boys exclaimed "I love it!" after eating the first bite. I honestly thought that David was copying Jonathan until I saw that he ate all his meat with out us having to coach him at all. On top of that, Seth complimented and complimented the meal. I cannot remember all the things he said but the comments were along these lines: "man, you must love me" and "Thank you" and "This is the best meal I have had all week (not that your other meals weren't good)." and "Wow." He also wanted to write a thank you email to the person who gave me the recipe.
Interested in the recipe?
You really should try this one. (It is out of the Bethany MOPS Cookbook.)
1 small onion, thinly sliced (I didn't have an onion handly so I used minced onion. It worked well but I bet a real onion would give it even more flavor)
1 cup cranberries, fresh or frozen (unthawed)
12 skinless, boneless chicken thighs (about 2 1/4 lbs)
1/2 cup ketchup
4 Tbsp firmly packed brown sugar
2 tsp dry mustard
4 tsp cider vinegar
In a 3-quart or larger crockpot, combine onion and cranberries. Rinse chicken, pat dry and arrange on top of cranberry mixture. In a small bowl, mix ketchup, sugar, mustard and vinegar; pour over chicken. Cover and cook on low until chicken is very tender when pierced (6 1/2 to 7 1/2 hours). Serve with fluffy white rice.
(Thank you, Heather, for this wonderful recipe!!!)