Anything from Jacques Pepin tastes good, that’s why I decided to whip this dish up after seeing it from Pepin’s recipes. When done correctly, this chicken dish should taste a little sweet and sour with a hint of spiciness.

Here’s the recipe from Jacques Pepin’s Food And Wine.

Ingredients: (serves 2)

2 chicken legs, skin removed

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

Dash of salt

Dash of dried thyme leaves

Dash of cayenne pepper

1 teaspoon flour

2 teaspoons extra-virgin olive oil

2 strips lemon zest

2 strips orange zest

2 teapsoons fresh ginger, minced

2 garlic cloves, peeled

1/2 cup sweet apple cider

1 teaspoon sesame seeds, toasted

Procedure:

- Mix together the salt, chili powder, ground cumin, dried thyme, cayenne pepper, and flour in a bowl. Coat the chicken legs in this mixture.

- Pour the olive oil into a large saute pan set over medium heat. Add the chicken and cook until well browned on both sides, about 10 minutes total.

- Add the lemon zest, orange zest, fresh ginger, garlic, and sweet apple cider. Scrape the bottom of the pan with a wooden spoon to dislodge any browned bits, and bring this to a boil. Reduce heat to low, cover the skillet, and cook for 15 minutes.

- Serve the chicken with the sauce, along some green vegetables or maybe some rice. Sprinkle with the toasted sesame seeds.

I am not usually a fan of these kinds of dishes but hey, the first time I tried it, I instantly fell in love with it. And I am sure you will too. Take this up your goal for this month as I am sure your whole family is going to love it.