Baharat Chicken

Ingredients

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )

2 tablespoons BD olive oil

2 1/2 teaspoons BD salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)

1–2 teaspoons cracked BD pepper

2 tablespoons BD Baharat spice

1 extra-large red onion, sliced into 1/2 inch wedges

4 garlic cloves, rough chopped

1 lemon, sliced thinly

1/4 cup BD almonds pine nuts

Instructions

Preheat oven to 400 F

Place the chicken in a bowl and toss with olive oil, salt, and Baharat spice mix. Add onion, garlic and sliced lemon and toss again

Spread out on a parchment-lined sheet-pan.

Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)

While the chicken is baking, warm and toast the almonds/pine nuts in a little butter or olive oil in a saute pan. Season with salt and pepper. Set aside.

Place the chicken on a platter, scattering with the onions and lemon slices. Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

Chicken and Green Bean One Dish Wonder

Ingredients:

4 skinless, boneless chicken thighs

1 pound  green beans, trimmed

3 tablespoons butter, divided

4 garlic cloves, minced

2 Tablespoons BD dried parsley

1 teaspoon BD paprika

1 teaspoon BD onion powder

1/4 teaspoon BD salt and BD black pepper

Juice of 1/2 lemon, can use lemon slices, for garnish

1/2 cup chicken stock

1 tablespoon hot sauce

1/4 teaspoon BD crushed red chili pepper flakes

Directions

1. In a small bowl, combine onion powder, paprika, parsley, salt, and pepper. Season chicken thighs generously with the spice mixture and set aside.

2. Arrange green beans in a microwave-safe dish with 1/2 cup water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans. Cook for 2 to 3 minutes. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Push green beans to the side and add cooked chicken thighs back to the pan to reheat. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, and a slice of lemon if you like.

Bourbon Maple Chicken Marinade

2 Tablespoons BD EVOO

2 cloves Garlic, crushed

½ Cup BD Bourbon Maple Syrup

3 Tablespoons Soy sauce or Tamari

1 tsp BD dry mustard

1 ½ # Chicken thighs, no skin, no bone

Mix first 5 ingredients into a bowl with a cover.  Add the chicken and rotate through the sauce.  Place container with chicken in sauce in the refrigerator for at least 6 hours.  Take out ½ hour before grilling. Grill until chicken has no pink in the center. 

Chicken Shawarma

Ingredients you will need:

2 Tablespoons Cornstarch

3½ Tablespoons BD Shawarma Spice Mix

2 Tablespoons BD EVOO

1½ pounds of chicken thighs, boneless

Preheat oven to 350 degrees F

Put 2 Tablespoons of EVOO into a bowl, add the chicken and stir it around.  In a small mixing bowl place  BD Shawarma spice mix with 2 Tablespoons of cornstarch and stir well.  Once mixed well, add to the oiled chicken and coat all the chicken pieces well.  Layer the pieces of the chicken in the loaf pan and press down, then bake for 40 minutes.

Once cooked, leave it in the pan for 10 minutes to let the juices go back into the chicken.

Tip the chicken out of the pan (should come out looking like a loaf) and slice the shawarma chicken.

Serves 3

Serve with a flatbread.

Za’atar spiced chicken

Za’atar is not a common spice, but one you will be hooked on once you start using it.  This is a great recipe to get familiar with this awesome flavor.

Ingredients:

1/4 cup BD Provisions EVOO

2 tablespoons BD Provisions za’atar

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

4 chicken thighs (6 to 8 oz. each)

How to Make It

Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken, cover and put in refrigerator. Let rest in refrigerator for 4-12 hours before grilling.  Heat grill to medium (350° to 450°). Grill chicken, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.

Serve with grilled onions and your favorite vegetable and sides. YUM!

40 Clove Garlic Chicken

25 years ago, one of our founders was visiting San Francisco on business and while exploring the city he found a wonderful restaurant called The Stinking Rose. As the name suggests, the restaurant was all about Garlic.  Garlic Wine, Garlic Chicken, Garlic Ice cream, Garlic Bread and Garlic Butter.  Get the picture?  One of his favorite dishes was 40 Clove Garlic Chicken.  The recipe below is our version of this amazing dish. Enjoy

·        4 Tbsp of BD Provisions Garlic Olive Oil

·        4 Skin-on Chicken breasts or 6 skin on Chicken Thighs

·        1 tsp of BD Provisions Sea Salt

·        ½ tsp BD provisions Black pepper

·        20 cloves of garlic peeled (feel free to use 40)

·        2 Tbsp BD provisions Rosemary

·        4-6 slices of toasted Italian Bread

·        4 Tbsp of BD Provisions Champagne Balsamic Vinegar

·        2 Tbsp of BD Provisions Cask 10 Balsamic Vinegar

Directions: You are going to want to preheat the oven to 425 degrees F. In a large oven proof Skillet heat the Garlic Olive Oil (medium heat). Season the chicken on both sides with pepper and salt and cook, skin-side down, until browned, about 5-7 minutes. 

Peel 40 cloves of garlic. Flip the Chicken so the skin is up and add the garlic and rosemary to the skillet.  Carefully transfer the oven proof skillet to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.  You may also want to Broil for 2 minutes to finish browning the chicken skin.  Pull the skillet from the oven and let rest for 2-3 minutes

Place the toasted Italian bread on a platter (that has a rim to hold the juice) and carefully place chicken on the toast. Add the Champagne vinegar to the skillet and scrape up any browned bits with a wooden spoon. Simmer until the sauce thickens slightly.  This will take 2-3 minutes. Pour the sauce and garlic over the chicken. Drizzle the chicken with BD Provisions Cask 10 Balsamic vinegar just before serving.

Yields 4-6 servings

Peach Chicken (with Balsamic)

Peach Chicken {with Balsamic Vinegar)

Servings: 4

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Ingredients

·        2 Tbsp BD Organic Arbequina Extra Virgin Olive Oil

·        1/2 medium yellow onion, sliced (about 3/4 cup)

·        4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins

·        Salt and freshly ground black pepper

·        2 cloves garlic, minced

·        1/3 cup BD Provisions Peach Balsamic Vinegar

·        1 Tbsp honey

·        2 cups sliced firm but ripe peaches (about 2 medium)

·        1 (14.5 oz) can diced tomatoes, drained

·        1/4 cup thinly sliced basil

Instructions

1.      Heat olive oil in a large skillet over medium-high heat. Add onion and sauté 3 minutes then push far to the side.

2.      Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side.

3.      Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and sauté 20 seconds.

4.      Add peach vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper.

5.      Return chicken to skillet, nestling between peaches and tomatoes, cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes.

6.      Top with fresh basil and serve warm over one of our rices.

Oven Roasted Chicken

Ingredients:

1 whole chicken

1 spice packet

1/2 cup of BD Provisions Garlic Olive Oil

Cooking instructions:

Preheat oven to 350 degrees

Make paste with spice packet and ½ cup of BD Provisions Garlic Olive oil.

Between skin and meat of chicken, coat with the paste. Cook chicken 20 minutes per pound of chicken. Cover chicken until last 1 hour of cooking time. At last hour, take off cover and continue to cook in oven. Can throw carrots, potatoes, onions and celery in bottom of pan last hour of cooking as well if wish.

Serves 6

Red Lentil Turkey Vindaloo Stew

Ingredients:

2 Cups – BD Red Lentils (Bin 1027)

3 Large Sweet Potato Chopped in medium cubes

½ Vidalia onion Chopped

3 Carrots Chopped

3 BD Bay leaves

2 Tablespoons BD Garlic Olive Oil

2 Tablespoons BD Vindaloo Curry Spice

½ Bunch Chopped Cilantro

1-2 16oz boxes of Chicken stock or Veggie Stock

Chopped Left over Holiday Roasted Turkey or Turkey Tenderloins cut into cubes

Salt to taste

In a large heavy bottom pot add garlic oil and chopped onion, carrot and sweet potato. Sautee until slightly soft. Add the Vindaloo seasoning to the veggies. Cook for 2 minutes stirring constantly. Add the red lentils to the pot and stir. Add chopped Turkey.  Next add the broth to the pot. The lentils will absorb into the lentils as they cook down. Start with 1 box of stock and keep adding more as the lentils absorb the liquid. After you use the 2 boxes of stock if more liquid is needed add water to loosen up the stew if needed. Add salt to taste and the bay leaves and simmer on low for 45 minute.

Serves 6

Tandoori Chicken Marinade

Marinate 1 lb meat with 1/2 cup plain yogurt, 1/4 cup vinegar, 2 tsp lime juice and 4 tsp BD Provisions Tandoori Masala seasoning. Cook as desired.

Yield 2 servings

Tacos!

Ingredients:

1 lb of cooked meat- chicken, beef, or pork.

2 Tablespoons of BD Provisions Taco Seasoning

Corn or Flour Tortillas

Taco topping of your choice- lettuce, tomato, scallions, avocados, cheese, sour cream etc.

Instructions:

Add 2 Tablespoons of the BD Provisions Taco Seasoning plus 1/2 cup water to a pan over medium heat.  Add one pound of cooked meat and  stir frequently until there the liquid has been absorbed into the meat.

Serve with tortillas and taco toppings and enjoy!