Other bloggers on the team include:
Erin of A Girl and Her Mutt
Rachel of Fork it Over, Boston
Sharon of Umommy
Taryn of Sweetly Serendipity
We each received a selection of World Foods Sauces and are competing against bloggers in six other states, by posting our pictures and recipes. Over the next several weeks, we'll all be posting pictures, recipes, and reviews of the dishes we've prepared using these sauces.
For my first dish, I decided to use the Cambodian Pineapple Lemon Sauce in one of my favorite recipes for braised chicken thighs.
I heated a tablespoon of olive oil in a sauce pan over medium high heat, and then placed the chicken in the pan skin side down until the skin was brown and crispy. While these were cooking I preheated the oven to 400 degrees.
I flipped over the chicken and poured in the entire jar of sauce. I let it simmer until it came to a slow boil, then transferred the whole thing to the oven and let it roast for about 40 minutes.
While the chicken was roasting, I prepared ½ cup of jumbo couscous according to the directions (this took about twenty minutes.
*Although WORLDFOODS provided the sauce free of charge, the opinions are my own.