Your Life A to Z Recipe: Tuesday, August 27, 2013
Olive Oil Baked Chicken and Berry Mix with Marcona almonds and Honey
By: Chef Gio Osso, Virtu Scottsdale
Berry Mix with Marcona Almonds and Honey
1 container blue berries rinsed
1 container blackberries rinsed
1 container strawberries rinsed and quartered
1 container raspberries
2 T honey
¼ cup of Marcona almond mix (below)
For the Marcona almonds
In a food processor mix ¼ cup of Marcona almonds, 1 t sugar and pulse until you get a chunky consistency.
Mix all ingredients together thoroughly in a bowl. Refrigerate for 15-30 minutes and serve over ice cream.
Olive Oil Baked Chicken
For 4-6 people
1 family package chicken thighs skin on
1 head of garlic, peeled and smashed
1 sweet yellow onion sliced (such as Vidalia)
2lbs. fingerling potatoes sliced
½ cup wine or chicken stock
½ cup extra virgin olive oil
2 sprigs thyme
Salt and Pepper to taste
In a baking dish, layer the bottom with the sliced onion, potato and garlic. Place the chicken thighs on the onion and potato mix. Squeeze the juice of 2 lemons over the chicken and pour the wine and olive oil over, as well. Season with salt, pepper and thyme. Bake in a 400 degree oven until cooked through, about 40-50 minutes.