Chicken With Trinity Sauce

In cooking, the term trinity is used to describe three important, go-to starter ingredients. In Cajun cuisine the trinity is bell peppers, celery & onion. The French trinity is onion, celery & carrots. I have two trinities...my personal trinity-onions, garlic & basil sauteed in olive oil, of course. But my trinity sauce is a good deli mustard, mayonnaise & honey. With these 3 ingredients, I can combine many other ingredients such as raisins, nuts, coconut, curry to name a few OR nothing at all and still have a delicious dish.

? Today, I decided it would be  boneless chicken thigh night, but really wasn't sure how I'd prepare it. I thought about it throughout the day...roasted chicken with rice and corn, chicken with sauteed cabbage, maybe a whitesauce and broccoli. What to do? Then my BFF, Sunny, called and I remembered giving her the Trinity Sauce recipe for tilapia on Friday and bingo, how-to-cook-my-chicken question was answered.

I couldn't have been happier with the results. It was sweet, tangy, and buttery moist...add cashews for crunch and unsweetened coconut for another layer of taste and texture, and this is a keeper. Hope you enjoy it, too. I served it with rice and spinach and a toss salad.

1 package boneless chicken thighs (usually 5),

remove fat, rinse and pat dry

onion powder

garlic powder

salt

2 tablespoon Mayonnaise

1 1/2 tablespoon Honey

1 teaspoon mustard
1/4 cup unsweetened coconut
1/4 cup of cashews, pieces
1 teaspoon parsley
dash of garlic & onion powders
Pre-heat oven to 400 degrees.  Sprinkle chicken with garlic & onion powders and salt and place in a baking pan, ( I prefer a dark pan) no oil or butter, please. Put in oven and bake for 30 minutes. In a bowl, combine mayonnaise, honey, mustard, onion & garlic powders and parsley. Mix well. Add coconut and cashews. Mix. Remove pan from oven and drain any liquid. Baste with sauce on both sides. Put back into oven for 15 minutes. Done!
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