For my New year’s eve dinner, I decided to combine two recipes from two of my healthy cookbooks. The recipe for the Broiled chicken comes from the Candida Albicans Yeast-Free Cookbook and the recipe for the Sicilian collard greens with pine nuts and raisins comes from the Kind diet. I would highly recommend you research Candida Albicans and how it can affect your body(Women, I am not just talking yeast infections). In addition, reading up on the vegetarian and vegan way of life is worth a glance too. I am not trying to convince you to give up meat (I doubt I will), but you should try not to eat it so much. Every meal does not have to contain meat. In fact, you may find out that your body prefers a plant-based diet. However, if you do eat meat, I stress that it should be organic.
Anywho, enough preaching today and back to the recipes:
1 chicken quartered (I didn’t use this, I got some organic chicken thighs and used them)
1/4 cup lemon juice
1/4 cup olive oil
1 clove of garlic, crushed
1-inch piece of fresh ginger, grated
Rinse chicken and pat dry with paper towels. Marinate in lemon juice, oil, garlic, and ginger for 1 to 3 hours (I did it for 4 hours) in the refrigerator. Turn oven to broil. Brush chicken with marinade. Place on baking sheet, cut side up. Broil quickly, about 10 minutes. Then turn with tongs and place skin side up. Baste again and bake about 20 minutes at 450 F ( I had to bake it for about an 1 hour. You should bake your chicken until it reaches an internal temperature of 180 F ).
The recipe for Sicilian Collard Greens with Pine Nuts and Raisins comes from Alicia Silverstone’s book, The Kind Diet:
Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1″ pieces and cook for a couple of minutes before adding the collard greens.