A new and unique chicken dish to bring to the dinner table. Gluten-Free and paleo, this chicken is baked and smothered in black garlic, shishito peppers, and salsa verde.
On a dark and stormy eve, a dish of unique flavors is slowly baked in the oven, not promising success or failure. On this somber day, will a rustic and intriguing dinner be able to be enjoyed? Only time could tell as the clouds covered the sky with a foreboding aura.
You find yourself with some black garlic, fermented to a balsamicy-sweetness. Beautifully fresh shishito peppers, deceivingly some of the mildest peppers out there. A jar of salsa verde, green is the new red, right? And some boring chicken breasts. On such a dreary stormy day, boring chicken is not going to cut it.
Something with a bit more intrigue might lighten the mood. Dinner can either make or break your night. It can cap it off as a success or perpetuate the gloomy sorrow of a dark day. Simply awakening the taste buds seems like a good solution.
While we throw all these ingredients together, wait, and anticipate the outcome, we hope that our moods will be lifted. It’s funny how a good meal enjoyed with good company can make you feel so good, inside and out. Even when the outside is dark and gloomy with a storm on the horizon.
As the smell of dinner begins to flow throughout the house, enticing the nose and stomach, we have a feeling things will turn out alright. It’s an interesting smell, spicy, but subtle and without a doubt warm and comforting. The stormy mood won’t ruin the night after all.
Now as we set the table and prepare for a feast to warm the mind and soul, we have to give a little thanks to the storm clouds that inspired such a tantalizing dish. The not so inviting became just a little more friendly and light. That happens sometimes when we find the light and intrigue that can be uncovered and produced even on the dreariest of days.
Black Garlic Shishito Verde Chicken
Ingredients: (serves 4)
+ 4 Skinless Chicken Breasts
+ 8 Shishito Peppers (halved lengthwise)
+ 4 Cloves of Black Garlic (1 per breast)
+ 12oz Salsa Verde (I used Trader Joe’s Salsa Verde, but pick your favorite)
+ Preheat the oven to 350°F.
+ In a greased baking dish, place the 4 cleaned chicken breasts down. Rub and squeeze 1 clove of black garlic on to each breast, leaving the clove pieces on the chicken.
+ Arrange the 16 halves of peppers around and on the chicken. The pour the salsa over everything.
+ Bake in the oven for 40 minutes until cooked.
Finish off the night devouring this unique and full of intrigue chicken dish. Grab a glass of wine, cook up some plantains, and enjoy the feast with someone you love.
So tell me:
+ Have you ever had shishito peppers? I was nervous they would be spicy just by their looks, but Frieda’s assured me they were a 1 out of 10 on the spiciness scale!
+ When it’s a dark and stormy day, what do you like to cook up?
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Real Food Recipe Roundup, Tasty Tuesdays, Lena’s Tasty Tuesdays!*
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