- Roast butternut squash and Jerusalem artichokes
- Make chicken
- Make salad dressing
- Prepare salad
Chicken drumsticks with dried fruit chutney
Chutney is a sauce commonly used in the cuisines of the Indian subcontinent. Chutneys vary in flavor and ingredients but are usually on the sweet side with a kick. Here is my version in this one-pot wonder.
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Ingredients:
- 12 chicken drumsticks
- 1 teaspoon salt pink Himalayan
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped
- 1 red chili pepper seeds removed, chopped
- 4 oranges juiced
- 2 cinnamon sticks or 1 teaspoon of cinnamon
- 1/4 cup fresh sage chopped
- 2 cups dried fruit of your choosing
Directions:
- Season chicken with salt and pepper.
- Prepare a large skillet on high heat. Add olive oil and get hot. Add chicken in batches if necessary and sear for 6 minutes per side.
- Remove chicken from pan. Add the rest of the ingredients to the pan and mix well. Use a wooden spoon to scrape up all the brown chicken bits of flavor from the bottom of the pan. Cook for 2 minutes, mixing often.
- Add the chicken back to the pan. Cover and turn heat down to medium and cook for 30 minutes, mixing twice.
Notes & Tips:
You can make the chutney by itself and use it on top of grilled chicken breast too! If you don't have fresh sage you can use fresh rosemary, oregano or thyme!
Butternut squash salad
Time saver alert: Did you know that if you slice butternut squash really thin you don't have to peel it?
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Ingredients:
- 1 butternut squash seeds removed and thinly sliced
- 2 Jerusalem artichokes peeled and cut into rounds
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 1/2 teaspoon black pepper freshly ground
- 4 ounces kale finely chopped
- 2 stalks celery chopped
- 3 lemons squeezed
- 1/4 cup fresh dill chopped
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
Directions:
- Preheat the oven to 450°F. Prepare two baking sheets with parchment paper. Place the butternut squash, Jerusalem artichoke, 1 teaspoon of salt and ¼ cup of olive oil evenly over both and mix well, making sure they are evenly seasoned and not overlapping too much. Place in oven for 45 minutes.
- In a large salad bowl, add ¼ cup of olive oil, ½ teaspoon of salt, the lemon juice, dill, mustard, and honey and whisk well.
- Add the kale and massage it until softens (about 1 minute). Add the celery, butternut squash, and Jerusalem artichoke and mix well. Serve warm, room temperature,or cold.
Notes & Tips:
Although misleading in name, Jerusalem artichokes are not actually artichokes. They are in the root family and look like fresh ginger. They have a nutty flavor. Be sure to slice them larger than the butternut squash so they don't burn.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you have leftover salad, it will last up to three days. You will for sure have leftover butternut squash, so make extra dressing and add kale and have more salad. If you made it pareve, add your favorite cheese (my top choices for this salad would be goat, fresh mozzarella or brie)
