CHICKEN WITH CAULIFLOWER AND TOMATOES – December 19 – Tomato and Winter Squash Month

Serves 4

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs, fat removed
  • 2 tablespoons plus 2 tablespoons olive oil
  • 1 teaspoon plus 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, minced
  • ½ – 1 teaspoon sage
  • ½ – 1 teaspoon thyme
  • 2 medium green onions, chopped into ¼ inch pieces
  • 1 head cauliflower, cut into 1 ½ inch florets
  • 1 pint cherry tomatoes, halve

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.  
  2. In a large bowl add the chicken thighs, 2 tablespoons olive oil and, 1 teaspoon salt then toss.  Place the chicken on a baking sheet
  3. In the bowl add 2 tablespoons olive oil, 1 teaspoon salt, black pepper, garlic, sage, and thyme.  Mix together.  Add the green onions, cauliflower, and cherry tomatoes then toss.  Place on the baking sheet.
  4. Cook for 30-35 minutes, until the chicken is done and the cauliflower is browned.

#recipe, #NationalFoodOfTheDay, #ChickenCauliflowerTomatoes, #TomatoAndWinterSquashMonth

Tomorrow is National Sangria Day.  Tomorrow’s recipe will be a traditional dish from Spain, where Sangria came from.  Below is a list of the ingredients you will need:

  • 2 lemons, 1 sliced thinly and seeds removed and the other cut into fourths and seeds removed
  • 4 6-ounce each skinless cod, or haddock fillets
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 ounces pine nuts
  • 2 ounces yellow raisins
  • 2 garlic cloves, minced
  • 1 10 ounce package spinach, washed and thoroughly dried
 

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