Inspired by a trip to Italy, this dish incorporates classic Mediterranean flavours mingling in the juices of fruits, garlic and herbs. It is comfort food packed with the added value of major nutrition. Perfect at the end of a hectic week: minimal prep time with maximum taste.
It's ideal and the take-along dish for an autumn potluck, as it takes so little effort to prepare. For a complete meal party, add fresh-baked sourdough bread with herbed butter, some carrots and green beans blanched and tossed in olive oil and lemon juice, topped with sesame seeds. A luscious leafy green salad with tomatoes, boconccini cheese and basil in olive oil, lime juice and a balsamic-honey reduction top the evening. Sprinkle with fresh raw pine nuts and serve
This recipe is fast and so good for you! The gravy created in its prep becomes a fabulous base for a chicken stew or soup. This is so easy; it’s very non-fussy. You can take 10 min to put it together and then kick back.
This one is excellent for those with slow digestion and perfect if you're interested in trying a Mediterranean diet. The chicken is easy to digest and has been touted as the healthiest form of protein. The dried fruit in it creates a nice taste adjunct with the garlic, and increases the enzymatic content of this dish. Olives are high in antioxidants. Garlic is a natural anti-biotic.
Rachel’s Free-Range Tuscan Chicken
INGREDIENTS:
- 4 breasts free-range chicken, fat trimmed off
- 1 cup organic extra virgin olive oil
- 40 ml. real organic maple syrup
- 1 cup organic dried apricots-unsliced
- 1 cup pitted, organic black olives
- 1 cup sliced, organic almonds
- ½ clove organic garlic
- 1/2 organic white onion, loosely sliced on the bias
- Dash cinnamon
- Dash sage
- Dash cayenne
- 20 ml. Bragg or dash sea salt
TO MAKE IT:
- Arrange all 4 breasts in a deep, large lasagna pan.
- Pour over olive oil, maple syrup and Bragg.
- Cover with the herbs.
- Toss the apricots, garlic, olives and almonds randomly all over the chicken, making sure everything is doused with olive oil and maple syrup. It's Ok if it seems kind of rustic- it's supposed to be.
- Put into a 325 C oven and bake for 30-35 min, checking it often for the last 10 min. Be sure it is cooked all the way through and the juice runs clear, if you put a fork in it. (Consuming raw chicken could give you salmonella.)
- Serve cooled, with a Riesling in spring or summer pic-nic basket. In Fall or colder times, serve it piping hot, with wilted mixed greens on the side.
Serves 2, with leftovers for the next day
