Yinarr Meal Pantry

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INGREDIENTS

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​SAGE CHICKEN

8 Chicken thighs

2 teaspoons ground sage

1 teaspoon Red Kampot Pepper

Pinch of salt

1 teaspoon of Ghee

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CAMBODIAN SALAD

1/4 cabbage (finely shredded)

1 shallot onion (finely diced)
1 green shallot (finely sliced)
½ red chilli (de-seeded and finely sliced)
1 continental cucumber (diced)
12 cherry tomatoes (quartered)
¼ cup of Asian basil (chopped finely)
¼ cup of Coriander (chopped finely)
1 lime (squeezed)
1 teaspoon of ground Red Kampot Pepper
1 cup of almonds (finely chopped)
 

MEDITERRANEAN SALAD

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2 cups of Olives
8 Artichoke hearts (halved)
8 Asparagus stalks
2 tablespoons Organic Balsamic Vinegar
¼ cup of Extra Virgin Olive Oil



METHOD



SAGE CHICKEN



On a large chopping board sprinkle sage, salt and Kampot pepper.  Take chicken thighs and press gently into the seasoning.  Sprinkle additional sage, salt and Kampot pepper over the top of the chicken.  Heat a large fry pan and add 1 teaspoon of Ghee.  When hot, place chicken thighs in the pan and brown chicken both sides (approximately 4 mins each side).  When golden brown and cripsy, remove chicken and place in a preheated 200 degree celsius oven and cook for a further 5 minutes.  Ensure chicken is cooked through before serving - chicken should always be cooked through



CAMBODIAN SALAD​​



Chop all the vegetable and fruit ingredients and place in a large salad bowl.  Place the almonds in a food processor and pulse until the almonds are chopped to a fine coarse consistency.  Sprinkle almonds over the salad.   Half the lime and squeeze over the 

Cambodian Salad mix.

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​MEDITERRANEAN SALAD

Cut the ends of the asparagus off about 1.5 cm from end.  Cut remaining asparagus in half and place in a bowl of water.  To cook asparagus place a cup of water in a fry pan and bring to boil.  Add asparagus.  Boil asparagus for 2 minutes.  Pour asparagus and asparagus water into a container and refrigerate for 4 hours.
Drain olives and place in a medium sized salad bowl.  Half artichoke hearts and add to the olives.  Drain the asparagus and add to the salad bowl.
In a small jar, place olive oil and balsamic vinegar.  Close lid tightly and shake to emulsify the salad dressing.  Pour salad dressing over the salad and toss well.



Sounds different - tastes GREAT together !!!  

Serve Chicken and salads together on a dinner plate and Bon Appetite !!!

yOni's Paleo Pantry Sage Chicken Dinner