MataCHINO Chicken

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 large yellow onion
• 1/2 cup grated ginger
• 1/4 cup maple syrup (pure)
• 2 generous squirts of braggs
• 2 teaspoons of powder paprika
• 2 lemons
• 3 tablespoons of olive oil
• 1/4 cup of sesame seeds
• 3 cups washed and dry spinach leaves

Preparation:

Start by dicing the onion. In a large deep pan saute the diced onions with the olive oil. Chop the chicken thighs in large chunks. When the onion is tender and translucent add the chicken. Cover and let it cook over medium heat for about 3 minutes. Add the ginger and cook for about 10 minutes. It probably looks like a lot of ginger, but trust me on this one. Add the maple syrup, the braggs and the paprika and let it cook for another 10 minutes. The goal is to create a caramel-like sauce. No salt please!  Once the chicken is thoroughly cooked, turned the stove off and immediately squeeze one of the lemons on top of it (careful not to let any of the seeds fall into it) Let it sit for 2 mins. Toast the sesame seeds over VERY low heat.
On a large and pretty plate place the spinach leaves creating a bed for the chicken. Serve the hot chicken on top and sprinkle the toasted sesame seeds on top of it. Slice the extra lemon for garnish.
Serve with basmati rice and side vegetable dish.

I made this dish for the first time about 2 years ago. I had sweet and sour going around my head. If you try it, tell me what you think!

* Poultry

IsraELI salad

Ingredients

• 3 beets
• 3 limes
• 1 bunch of cilantro
• 1/3 of a cup of olive oil
• salt and pepper to taste

Preparation

Wash and scrub beets (no need to peel them). Grate them and place them in a large bowl. Wash cilantro and cut all the stems off, keeping only the leaves. This is a tedious process but it really makes the difference in this salad. I use it as an exercise to learn to slow down and focus on the task right in front of me. Mix all the leaves with the graded beets. Add the juice of the limes and the olive oil. Add salt and pepper to taste.
It is a really good side dish for barbecues.
Enjoy!

My sister Marcela taught me how to make this dish after her visit to Israel about 10 years ago. I have converted a few beet-haters with this simple and delicious salad, so give it a try!
 

* Vegetarian/Vegan