Today is the second day of the promotion for In the Kitchen – Real Food Basics, and I have a great recipe to share with you. But first…
I want to share with you the Table of Contents from the e-book. Take a look at all of the fabulous information contained in this helpful book!
Fat’s real story
Grains and the Food Pyramid
A healthy diet, healthy lifestyle
Kitchen Tips and Procedures
Handy Kitchen Tools
You can see how the book covers all the main topics you’d want to learn more about when trying to incorporate Real/ Traditional Foods into your lifestyle. There is something for everyone, no matter where you are on your journey. And Kate really demystifies some of these things; I’m inspired to finally try making kombucha. (I’ll tell you about my efforts when I get started… I think with step by step instructions I should be OK!)
So, who’s ready for a recipe?!
Today I’m going to share Kate’s Chicken Marinade. What a versatile recipe to have your arsenal! We had it for dinner over the weekend and my family loved it. (By the way, as suggested in the recipe we paired it with Kate’s Cheesy Potatoes. I can’t share that one, but it may just be worth buying the book for that recipe alone!)
*Juice of 1 lemon (or 2 Tbsp. of another acid, like apple cider vinegar)
*1 cup of water (or as needed to cover the chicken)
*1/4 cup onion, chopped
*1 clove garlic, chopped
*1/4 tsp. black pepper
*1/4 tsp. red pepper flakes
*1/2 tsp. sea salt
*1/2 tsp. thyme (or basil) (See my note below)
*1/4 tsp. sage
Mix all ingredients together, then add chicken. Cover with a towel or plastic wrap and place in fridge. Marinate overnight, or better, 24 hours. Cook as desired (grilling is good). This chicken is great served as is, or chopped and added to a sandwich, or breaded after marinating and fried.
You can cook it in a frying pan with a little lard or palm oil and some chopped or sliced onions, green peppers and mushrooms for a Chicken Philly sandwich. It also works great wrapped in bacon and topped with Gruyere cheese. There are all kinds of ideas! Makes enough marinade for 1-2 lbs. of chicken. Serves 3-4.
Prep time: 10 min., Wait time: 4-24 hours, Cook time: 20 minutes.
Serving suggestion: Serve with Cheesy Potatoes or steamed broccoli with Cheese Sauce!
Note on the thyme/ basil: If you do pair your marinated chicken with Cheesy Potatoes, use the thyme. Creates a nice complement!
I needed to double this as I marinated a whole cut-up chicken. And I used a little more than double the sage because I happened to have fresh. Grilling would have been fantastic, but since it was FREEZING outside I had pity on the husband and roasted it. It was delicious, and toddler and teenager approved. The marinade provides such a great flavor, and yet is not overpowering in any way, you could easily put this chicken on a Caesar Salad (Oops, did I give away a future recipe preview?), use leftovers in a stir-fry, or whatever else you think up. I’m going to use our leftovers today to make a delicious chicken salad with some homemade mayo.
Would you like to get your hands on this book? Below are some ways to enter the giveaway to win it for free! The more entries you have, the better your chances!
1) If you haven’t yet, take a look at yesterday’s post where you can receive up to two entries.
2) Once you’ve done that, use my handy new ‘Share’ button below to share this post on Facebook, Twitter, StumbleUpon, your blog or via email, and comment below to let me know that you did. (Please provide a separate comment for each one!)
3) Read my reviews every day this week for ways to receive more entries!
I’ll announce the winner on Monday, as well as provide a coupon code for those who don’t win. See you tomorrow!
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