Loaded with protein, vitamins, antioxidants and nutrients, this dish will please any cardiologist! But what about the bad rap that using bottled sauces is not good for us? I'm glad you asked! First of all, not all sauces are the same and secondly, it depends on the ingredients. One of the ingredients in the Worcestershire Sauce I use in this recipe is tamarind. Tamarind Fruit is both fruit and a legume, which means it is full of fiber. The benefits of this little gem is amazing! Not only does it work in sweet dishes, but is also a famous addition in stir-fry. This great spice also has properties that may help in keeping your heart healthy as well. An old spice native to Africa and dating back hundreds of years, this bean-like pod plant has been used as medicine as well! Not only is it known to help with constipation, it helps relieve fever and promotes in digestion. Home to nutrients that help reduce inflammation, tamarind is a winner for all your dishes. So next time someone says that using a sauce like Worcestershire Sauce is bad for you, enlighten them with your superior knowledge about this magical ingredient! Until next time~Enjoy!
- 1 large Fresh bunch of asparagus (washed and trimmed; cut off the bottom of the stem of each piece of asparagus. About 1" up the stalk.)
- 2 medium Vine-ripened tomatoes (cut into quarters)
- 4 Chicken thighs (skin removed)
- 2 TBS Worcestershire sauce
- 1 TBS Extra-virgin olive oil
- 3 tsp Garlic powder (divided)
- 3 tsp Cayenne pepper (divided)
- 3 tsp Lemon & herb (divided)
Preheat oven to 425°
Place the asparagus in a 9 X 12" pan.
Add olive oil and toss.
Place the tomato quarters along the side of the pan.
Sprinkle asparagus and tomatoes with 2 tsp of each of the spices.
Lay the chicken thighs on top of the asparagus and pour Worcestershire Sauce onto the thighs.
Sprinkle the thighs with the remaining spices and place into a 425° degree oven and cook for 40 minutes or until chicken is done and juices run clear.
Let rest for 5 minutes and serve warm.