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from Melissa Joulwan from Well Fed Weeknights Ingredients: Sticky Sauce: 1 medium navel orange 2 cloves garlic 1/4 cup coconut aminos 1/4 cup sunflower seed butter 1 tablespoon tomato paste 1 tablespoon unseasoned rice vinegar 1 tablespoon fish sauce 1…
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Recipe: Pan Roasted Chicken with Bacon and Apples
from Zenbelly.com Ingredients: 1 whole chicken, cut up into 8 pieces 1 teaspoon finely ground sea salt 1/4 teaspoon ground black pepper 1/2 pound bacon (5 to 6 thick strips) 1 cup sliced shallots (about 3 large) 1 apple, sliced…
Recipe: Chicken with Plum Chutney
from Martha Stewart Ingredients: 4 boneless skinless chicken breast halves Coarse salt and ground pepper 2 tablespoons olive oil 1/2 medium red onion, chopped 1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped 4 red plums,…
Recipe: Chicken-Apricot Skewers
from Bon Appétit Ingredients: 3/4 cup canned light unsweetened coconut milk 1/2 cup plain Greek yogurt 1/2 cup smooth peanut butter 1/4 cup fresh lime juice (about 2 limes) 2 teaspoons (packed) light brown sugar 2 garlic cloves 3/4 teaspoon…
Recipe: Middle Eastern Chicken Sandwich with Chutney and Mint
Ingredients 2 chicken breasts 1 onion 1⁄2 cup dried apricots, chopped Baharat spice mix (see happychildcsa.com for recipe) 1⁄4 cup olive oil 2 cloves of garlic, minced 1 tbsp of parsley,finely chopped 1 tbsp of mint, finely chopped plus…
Posted in Newsletter, Recipes, Uncategorized Tagged with: chicken, chutney, Frog Hollow Farm, middle eastern, moroccan lemons, preserved, recipe, sandwich
