I am super pumped about the MS fundraiser/ Muesli-making breakfast. We all have something that we are dealing with whether it be physical/emotional/mental. For me, MS is a new challenge that has been sprung on my beautiful, vibrant, energetic, kind, adorable and did I mention AMAZING pilates instructor, daughter-in-law-to-be (who I love like my own). And while I can’t take it away ( I wish I could, oh how I wish) I can’t sit and do nothing. I went to bed last night thinking I need to do something, but what?? and within seconds I knew what I needed to do. So my birthday wish, Facebook friends, is to help fund the ongoing research for a cure for MS in the best way I know how! A fun-filled cooking experience (and so much more) fundraiser.
I have a serious addiction. I cannot stop searching for recipes. I have MILLIONS of recipes saved, yet I still look for a new one and every now and then I find one that I think I am not going to save it, I am going to try it right now, why? Because some of these recipes speak to me and say “make me, make me, make me”. And there was something beautiful about the simplicity and the flavour of this dish and the garlic oh the garlic! You have to use a good one to really bring out the flavour and if you are a garlicholic like me, you just squeeze the soft buttery textured garlic and spread it on the chicken, YUUUUUUMMMMMM. There will be no kissing your partner and you will be exiled to the opposite end of the couch after devouring this garlic spread but it’s sooooo worth it! I hardly tweaked this easy and tasty meal by Kahabako.
Ingredients Chicken
6-8 chicken thighs and/or drumsticks
3 medium-size squash
4 figs cut in half
1 full head of garlic
1/2 lemon
4 heaped tbsp flour
1/3 cup freshly chopped parsley, finely chopped
2 tbsp freshly ground mustard seeds
1 tbsp onion powder
1 tsp freshly ground black pepper
Sea salt
Olive oil for frying
Sauce
3 medium yellow onions (thick slices)
150 g green olives
3-4 cloves garlic crushed
1 bottle White Wine (preferably chardonnay)
3 tbsp butter
100 g dried prunes
Method
Preheat oven to 220°C.
Place chicken in a bowl and squeeze lemon juice over the chicken. Rub chicken and make sure that it's covered in lemon juice all over. Season with salt. Let rest in the refrigerator for 10 minutes.
In a bowl, combine the flour, chopped parsley, ground mustard, onion powder, and black pepper. Place the chicken in the flour mixture and toss until evenly coated. Place chicken ( in the refrigerator and let rest for 30 minutes to an hour.
In cast-iron skillet, heat oil and fry chicken until golden and medium crispy on the outside (about 3 minutes on each side). Remove chicken from the pan and set aside.
Add butter to the pan, and fry the onion over medium heat until just golden in colour. Lower heat and place the chicken over the onion (skin side up). Add the olives and prunes, place head of garlic in the centre of the pan.
Gently pour 1/2 the bottle of wine into the pan, cover, and let simmer for 5 min. Using a spoon, scoop wine from pan and pour over the chicken to moisten the skin.
Place in oven. After the first 20 minutes of cooking, add the remaining white wine. Continue cooking, pouring wine sauce over chicken every 10-15 minutes, until the chicken is done cooking. 30 minutes into cooking I added the squash and figs. Total cooking time in oven should take 50-60 minutes.
Love,
Nava
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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