Try this new summer dish! Cold or hot!
Plus, some tips on who sells what at the Eno River Farmers Market!
Peppers : one jalapeno or serrano (Two Chicks, Hurtgen Meadows, Walker Farms)
Low-Fat Plain Yougurt
Spices : cumin, olive oil, lime, salt and pepper, basil (Boxcarr, Fickle)
Locally sourced chicken (Fickle Creek, Rogers Cattle)
Chicken Marinade : dijon mustard, cumin, paprika, fresh garlic (Fickle, Timberwood), chopped ginger, lemon, red wine vinegar and oil
-Peppers : one jalapeno or serrano (Two Chicks, Hurtgen Meadows, Walker Farms) for some heat plus one sweet RED Italia Pepper (Farm 42, Hurtgen, Two Chicks, Timberwood Organics)
-Low-Fat Plain Yougurt
-Spices : cumin, olive oil, lime, salt and pepper, basil (Boxcarr, Fickle)
red onion, two cloves of garlic, cumin, lemon, salt and pepper
– Marinate chicken in separate mixing bowl using ingredients from the above
-Make sure that the chicken is completely covered with all the oils and spices..
-Place in fridge until you are ready to cook.
-Using a blender, mix up the yogurt ingredients
Directions on how to cook the chicken:
– Start by heating up a medium size skillet to medium heat
-Once you feel some heat in the skillet, drizzle a teaspoon of olive oil making sure that the entire pan is covered in oil
-Mix in fresh chopped garlic, red onions, cumin, salt and paprika
-After the onions have started to turn white, place in the chicken
-Cook on both sides for 10 minutes each or until white full inside
-After the chicken is done, place a dollop of your special pepper/ yogurt sauce on top to cool it off.
-Enjoy! Perfect with a summer salad, white wine or light bean salad.