Archive for the ‘Recipes’ Category

Wild Rice and Asparagus Chicken Breasts

Wild Rice and Asparagus Chicken Breasts Recipe

Try this springtime recipe with our 100% Halal, Certified Organic, Pasture-Raised Chicken!

Prep Time: 20  minutes

Cook Time: 10 minutes


  • 1 whole boneless, skinless chicken breast, cubed
  • 2 cups wild rice, cooked
  • 1/2 pound fresh asparagus
  • 3 tablespoons hoisin sauce
  • 4 tablespoons peanut oil
  • 1 tablespoon brown sugar


  1. Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
  2. Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
  3. Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.



Chicken Pesto Pizza

Chicken Pesto Pizza Recipe


  • 1/2 cup pesto basil sauce

  • 1 (12 inch) pre-baked pizza crust

  • 2 cups cooked chicken breast strips

  • 1 (6 ounce) jar artichoke hearts, drained

  • 1/2 cup shredded fontina cheese


  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
  3. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.


Whole Roasted Chicken With Cilantro Sauce

Try this recipe with our Halal, Certified Organic, Pasture-Raised Chicken!


3 pound whole chicken
6 to 8 cups water
1/8 cup salt
1/8 cup sugar
1 tablespoon peppercorns
1/2 tablespoon crushed red pepper flakes
2 bay leaves
1 tablespoon apple cider vinegar

For Cilantro Sauce:
1 1/2 to 2 cups cilantro stems, cleaned
6 green onions, chopped (just the green parts)
1 serrano pepper, diced
3 cloves garlic, sliced
Juice of 1 lime
4 tablespoons olive oil
1/3 to 1/2 cup water
Salt to taste

You Also Need:
1 red bell pepper
1 poblano pepper
3 large carrots
3 medium Yukon gold potatoes
1 medium red onion or sweet onion
1 1/2 tablespoons lemon pepper seasoning
1 1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon olive oil
1/4 stick of butter


1. To make the brine, you will need a storage container that can fit the whole chicken with an airtight lid. Combine all of the ingredients for the brine in a bowl or pitcher. With a large knife, cut the breast bone down the center of chicken, so it lays flat. This will help during the browning of the chicken. Transfer the chicken to the storage container. Pour brine over chicken, making sure chicken is fully immersed in the brine. I always brine it with the breast sides down. Brine it overnight for at least 24 hours.

2. Combine all of the ingredients for the cilantro sauce into the blender. Blend on high until smooth, taste for salt. Store in an airtight storage container and keep chilled until ready to use.

3. When you are ready to prepare the chicken, remove it from the brine and let it come to room temperature for about 30 minutes. Preheat the oven to 350ºF. Cut the butter into slices and bring out the cilantro sauce. Preheat a large, heavy pan to medium/high heat, adding a 4 tablespoons of olive oil. Carefully pull the skin of the chicken breast away from the meat to create a pocket. Add the pats of butter and 1/3 of the cilantro sauce under the skin.

4. Preheat 4 tablespoons of olive oil to medium/high heat for a few minutes. Carefully transfer chicken (breast side down) into hot pan and brown for a few minutes. Turn and brown the other side. Transfer chicken to a shallow roasting pan and then into the oven.

5. Roast the chicken for 20 minutes. Chop all of your veggies into 1-inch pieces. After the 20 minutes is up, remove the chicken from oven. Season the vegetables with lemon pepper, thyme, salt, and olive oil, add to the roasting pan. Take a little of the cilantro sauce and baste the chicken all over the exposed areas. Return to oven and continue roasting for another 35 to 40 minutes or until the internal temperature of the chicken breast is 165 degrees. Remove from oven and let the chicken rest for at least 10 to 15 minutes before cutting. Yields up to 5 servings. Serve with roasted veggies and extra cilantro sauce.

Notes: When using the cilantro sauce, make sure you separate the sauce the you will be adding to the raw chicken, so you don’t contaminate the whole batch. On this day, I served the chicken with some asparagus wrapped in bacon. They can be prepared and baked at the same time chicken is cooking. Cook until bacon gets slightly crispy, about 20 to 25 minutes.


Healthy Food Tip- How to select your poultry and meat

What is the best way to select poultry and meat?
When selecting any type of meat we should try and meet two broad health goals. First, we should be trying to select meats that are high-quality and not contaminated with residues of hormones, antibiotics, and other health-compromising substances. Second, we should be choosing meats that are not high in total fat or saturated fat.
Luckily, when it comes to that first goal of high-quality meat, the national organics law does a good job of protecting us. The quality of animal foods can be more difficult to assure than the quality of plant foods since animals (compared to plants) eat relatively large amounts of food and live for relatively long periods of time before slaughter. For this reason, environmental contaminants can be more readily stored and concentrated in meat through a process called biomagnification. This makes the selection of high-quality meat products especially important.
Organically certified beef and chicken protect you in a fundamental way from many contaminants potentially found in these animal foods. Organic also guarantees animal husbandry that has not relied on routine use of growth hormones or antibiotics to keep the animals healthy. While organic does not always guarantee that the animals were grass-fed or range-fed, many organic producers also use these practices (indicated on their labels as “grass-fed” or “range-fed” or “free ranging”). Certified organic chicken and beef obtained from range-fed animals gives you the best chance to obtain extremely high quality products.
We’re still left with the question of fat content, however. Organically raised, grass-fed or range-fed animals can still be slaughtered and packaged into products that are high in total fat or saturated fat. In order to make sure that you’re selecting lower fat products, I strongly recommend that you consider the cut of meat involved. Cows use their hind legs as their primary source of locomotion, and for this reason, cuts of beef from the back legs are the lowest in fat and highest in muscle protein. Therefore, if you select cuts from the back leg bone (called the round bone) you will be getting cuts with the least amount of fat. My top recommendation here is eye of round, followed by top round, and then bottom round. These cuts of steak can also be handed back to the butcher in your supermarket for grinding into ground beef. They are almost always lower in fat than the ground beef sitting in the meat section, since that ground beef has seldom been cut from the round.
With poultry, the equivalent low-fat area is the breast. Therefore my recommended cuts for both turkey and chicken are the breast sections. Ordinarily, I would also recommend that you purchase skinned chicken or turkey breast since the skin contains a substantial amount of fat. However, in this case, I recommend that you purchase chicken and turkey breast with the skin still on. I’m making this recommendation in order for you to cook the breast with the skin on, which helps retain its moisture; the skin is removed once it has been cooked. Based on the research in this area, I am confident that you will not be consuming a problematically higher amount of fat by waiting to skin your poultry after cooking. But you will end up with a more spectacular meal!
Remember that these two health goals go hand-in-hand. Certified organic and grass-fed or range-fed chickens and cows will give you the high quality that you are looking for. Selecting certain cuts from each type of meat will give you amounts of total fat and saturated fat that can usually be integrated into a Healthiest Way of Eating.

5-Spice Chicken in a Bowl

Prep and Cook Time: 30 minutes


  • 2 boneless, skinless chicken breasts (6 oz each), cut in 2-inch pieces
  • 4 cups chicken broth
  • 1/2 inch sliced fresh ginger, sliced (or 1/2 tsp dried ginger)
  • 6 whole cloves
  • 2 cinnamon sticks
  • 5 star anise
  • 1/2 tsp dried fennel seeds
  • 1 medium-sized onion, chopped in big pieces
  • 3 cloves garlic, chopped in big pieces
  • 6 whole medium dried shiitake mushrooms
  • 1 lb green beans, ends cut off
  • 1/2 cup minced scallions


  1. Chop onion and garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
  2. Healthy Sauté onion in a medium saucepan over medium-low heat for about 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute. Add chicken broth, ginger, cloves, cinnamon stick, star anise, fennel seeds, and shiitake mushrooms. Turn heat to medium and simmer for 15 minutes.
  3. While broth is simmering, cut ends off beans and cut into 1-inch pieces.
  4. Strain broth mixture (saving shiitake mushrooms) and put liquid back into pan. Bring to a boil, add chicken pieces and green beans, and cook on medium heat for 7-10 minutes. You may need to skim the surface a little while chicken pieces are cooking. Slice shiitake mushrooms and add to chicken and broth. Add scallion as well as salt and pepper to taste.

Serves 4

Serve with brown rice.

Lebanese Lamb and Bean Stew

Lebanese Lamb and Bean Stew


  • 1 lb dried navy beans, picked over and rinsed
  • 2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
  • 1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
  • 9 cups water
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3 tablespoons tomato paste

Accompaniments: spiced basmati rice better-than-pita grill bread


Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.

Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper.

Cooks’ note: Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5- to 6-quart pot over moderate heat.

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Braised Chicken with Artichokes and Olives

Braised Chicken with Artichokes and Olives


  • 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Generous pinch red pepper flakes
  • 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cups organic chicken broth, homemade  or 
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
  • 8 thawed frozen or jarred artichoke hearts (see note), quartered
  • 1/2 cup pitted green olives, such as picholine or manzanilla
  • 2 teaspoons lemon zest
  • 2 tablespoons chopped fresh mint or cilantro


Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to de-glaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.

Cook’s Note: The artichokes hearts can be fresh, frozen and thawed, or packed in water in a jar. Whichever type you use, rinse them well. If using fresh artichoke hearts, add them right after adding the garlic.

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