Balsamic Molasses “Chik’n”

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This is not what I planned to post today. But lo and behold, at 6am this morning, as I clicked ‘preview’ on my intended post, my computer went berserk, and my post disappeared. Sigh. So, I’ll have to share my originally intended sweet treat and witty musings with you later in the week. But for now, something a little sweet, a little savory, and a lotta simple. You can make this with pressed tofu, seitan, or soy chik’n like I did. And I bet this glaze would also be great on veggies like roasted baby carrots or roasted cauliflower!

I hope you all are staying calm and productive as you prep for the upcoming holidays! Oh and if you have some free time, check out this article featuring Como Water in the Durham Herald Sun! Happy Tuesday!

Balsamic Molasses Chik’n (Printable Recipe)

Ingredients:

2 tablespoons olive oil

1/4 cup onion–chopped

2 tablespoons red bell pepper–chopped

2 tablespoons green bell pepper–chopped

2 tablespoons anaheim pepper–chopped

2 cloves garlic–minced

1/4 cup balsamic vinegar

1 1/2 tablespoons molasses

“chik’n”–sauteed

Method:

*Saute “chik’n” in olive oil according to package directions. Set aside. Chop onion, peppers, and garlic. Saute onion and peppers until soft (~10 minutes) in olive oil over medium heat in a small sauce pan. Add garlic. Cook until garlic is soft. Add the balsamic vinegar and molasses to the soft veggies. Reduce by half (or until the syrup reaches desired thickness). Coat sautéed chicken in balsamic molasses sauce. Serve with fresh parsley!

 

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Ohhhh… I hate when that happens! This looks wonderful though – peppers and molasses are such a great combo.

  2. Congratulations on making the papers! Nice article and I liked your simple recipes they included. I am going to have to give seitan a try, I have never cooked with it before.

  3. Nice idea, I haven’t seen many savoury dishes using molasses. Its such a great ingredient to use. And congrats on the publicity

  4. Glad you posted, but sorry about the disappearing act on the other one :( This looks delish!

  5. Mmm, wow, that looks so delicious. And a nice, lighter break from heavy holiday meals.

  6. How cool to be in the paper, coincidentally I was just in our local paper last week.

  7. That sucks when computers act up :( But this looks really delicious, so don’t worry about it! I love balsamic, and I agree about putting the glaze on some roasted veggies, that sounds awesome :) Great recipe, Happy Holidays!

  8. I have some chicken breast that I have been wondering what to prepare with them, so I may use it with your recipe here! The sauce does go well with all those fresh veggies-yum.
    My computer shut down while I was commenting-quite irritating, sorry you lost the post. Have a wonderful holiday Tiffany!

  9. I hate it when the computer acts up. I hope it will magically appear again. This is a pretty good stand in if you ask me.

  10. This is a something new to me but sure we love peppers at home and the next time around, I will make this for a change, looks tempting.

  11. That glaze would rock on roasted veggies! Congrats on the article and Happy Holidays!

  12. This sauce would be good on roasted veggies, or “chik’n”. Balsamic and molasses is a good combo. Happy Holidays!

    Congrats on the article and the Top 9 today!!!

  13. Wow does this ‘chicken’ look flavorful! I love that you used balsamic vinegar. Cheers, Tiffany, and happy holidays!!

  14. Congrats on being featured in the newspaper! Merry Christmas and a Happy New Year! Thank you for visiting my blog this year, Tiffany. Appreciate you!

  15. What kind of molasses do you prefer for this? Can you use blackstrap molasses?

    Jim

    • Absolutely!

  16. Hi Tiffany,
    I love to cook with Balsamic Molasses as well—it gives dishes that deep, meaty-looking color and a rich, subtle fruity taste. You are so creative with your recipes! Have a wonderful holiday. I can’t wait to see what you come up with next.

    Alaiyo

  17. I never try a chicken this way, with a molasses and balsamic! sound sweet, sour and delish Tiff! :)
    Tq for sharing and congratz on the top 9 today!
    Happy holiday to u too 😉

  18. Love the color of this chicken with the balsamic and molasses. It looks and sounds just delicious.

  19. I hate when posts go missing after spending so much time writing them! Good save with this yummy chik’n! I have some tofu in the fridge that would be great with this glaze!

  20. Just a quick fyi, if you do the work up typing in word, then copy/paste it, you shouldn’t have to worry about losing your work. I learned that the hard way too. Just thought I’d share.
    This dish sounds interesting, never tried the soy and didn’t really know what to do with it.
    Blessings and Merry Christmas.

  21. So glad you posted this..look soooo good!!! Love your photos too!!! Yummy!!
    Wish you and your family Merry Christmas!