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“I want to tell you that you have meant so much to me. You were my light at the end of the tunnel when I was just 19. I was searching and lost in the confusion of who and what I needed to unfold with my life. I need to tell you that you were a blessing and still are. You continue to inspire me and you have helped me find my meaning to myself, teaching me that it is a continuous climb to the highest good for myself. So, thank you for coming into my life, and teaching me that all is good.” - KK
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Recipes du Jour
Roasted Chicken with Bacon, Olives and Prunes!
Serves 4 (I usually double this recipe, as everyone loves it so much, and we like at least one day of leftovers).
Ingredients
2 chicken breasts, split into halves
2 cloves garlic, chopped fine
1 medium shallot, chopped (a shallot looks like a big green onion, kind of)
1 1/2 T oregano, dried
1 t. salt (I use himalayan pink salt - it’s goooood for you!)
1/2 t. pepper
1/4 c. red wine vinegar
1/4 c. olive oil
1/2 c. dry white wine (or whatever white wine you’ve got sitting around, just waiting to be eaten and cooked with)
2/3 c. pitted prunes, halved
1/2 c. pitted Spanish green olives
2 strips bacon, diced
Directions
Preheat oven to 350 degrees.
In a large bowl, combine garlic, shallot, oregano, salt, pepper, vinegar, olive oil and wine.
Arrange chicken pieces in a single layer in a baking dish (8x8 if single recipe, 9x12 if making double). Scatter prunes and olives over the chicken and pour marinage over the top. Sprinkl diced bacon over the chicken.
Bake for 50 minutes.
This may SOUND weird, to combine all of these different tastes, but trust me - it is an amazingly tasty, easy dinner. I serve it over whole wheat couscous.
See all my delicious recipes in Recipes du Jour.