Healthy Exotic Food to satisfy the most demanding palate!
Spiced Pan-Roasted Chicken with Olives, Figs, Mint
INGREDIENTS
- 1 whole chicken, cut up into 8 pieces
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235)
- 1 cup (160 g) sliced shallots (about 2–3 medium)
- 6 dried figs (like these), roughly chopped
- 1 cup (135 g) kalamata olives
- 1 cup (240 ml) white wine
- 3 sprigs thyme
INSTRUCTIONS
1. Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.
2. o the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
3. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
Healthy Exotic Food Recipe to cook Thai Curry Vegetable Soup
Ingredients
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1 Handful Cilantro, fresh
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1 Sweet potato (about 1 lb.), small
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2 tbsp Thai red curry paste
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4 cups Vegetable or chicken broth
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3 1/2 oz Rice vermicelli noodles
Oils & Vinegars
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2 tbsp Neutral cooking oil
INSTRUCTIONS
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Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
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Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
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Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
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While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
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Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
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To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
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