Merry Christmas everyone!

This quick dish from the New York Times turns a plain fish fillet into something special. Melt some butter and stir in garlic, thyme, curry powder, ginger and lemon zest. Pour the sauce on the fish, squeeze some lemon juice over the top and broil for about five minutes.

Avoiding Additives and Preservatives

Use butter that contains only cream. Check the curry powder to make sure it does not contain colour or anti-caking agents. Use fresh lemon juice, as the concentrate is bitter and contains sodium benzoate.

Make the lemon-curry butter

Pour the sauce over the fish and broil

Broiled fish with lemon-curry butter


4 tablespoons (60 ml) unsalted butter

4 garlic cloves, finely grated or minced

1½ tablespoons (25 ml) minced thyme leaves

1½ teaspoons (7 ml) curry powder

1½ teaspoons (7 ml) grated ginger

¼ teaspoon (1 ml) fine sea salt, more as needed

¾ teaspoon (3 ml) finely grated lemon zest

Ground black pepper, to taste

4 (6-ounce/175 g) blackfish, flounder or hake fillets

Fresh lemon juice, for serving

Dill fronds or fresh parsley, for serving


Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and ¼ teaspoon (1 ml) salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve. Serves 4.

From the New York Times

Who doesn’t love chicken wings? We do, but don’t like the mess and calories that go along with deep frying them. So I was happy to try this recipe from Mark Bittman, which cooks the wings either under a broiler or on the grill (I used the broiler). Toss the wings in a little oil, broil for 10-15 minutes on each side, toss with hot sauce and then return to the broiler or grill to make them brown and crispy.

Avoiding Additives and Preservatives

Frank’s Red Hot sauce is additive free. Make sure your butter contains only cream. I used white vinegar.

Mark Bittman's Minimalist Buffalo Chicken Wings


3 pounds (1.36 kg) of chicken wings

Neutral oil (like canola)

Salt & pepper

1/3 cup (75 ml) relatively mild hot sauce, like Frank’s Red Hot

4 tablespoons (60 ml) melted butter

1 tablespoon (15 ml) sherry vinegar or white vinegar

1 tablespoon (15 ml) minced garlic

Blue cheese dressing and celery sticks for serving (optional)


Pat the wings dry very well with paper towels (this will help them crisp) and, if the wings are whole, cut them into 3 sections, saving the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking, salt them lightly, and spread them on a baking sheet, leaving at least an inch of space between each wing.

Heat the broiler with a rack 4 to 6 inches from the flame. (Alternately, heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.)

Broil in the oven on a sheet pan until the wings are evenly well-browned and crisp, flipping them midway through. This should take 20 to 25 minutes overall, but will depend on the strength of your broiler, so peek often! (If using the grill, put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are evenly well-browned and crisp, 15 to 20 minutes.)

While the wings cook, in a large bowl, combine the hot sauce, melted butter, vinegar, garlic, and salt and pepper to taste (you won’t need much).

When the wings are browned and crisp, add them to the bowl with the sauce, and toss to coat. Return the wings to the pan, leaving excess sauce in the bowl, and broil for a few minutes until sizzling and nicely browned on both sides, flipping once. (Or put the wings on the hot part of the grill and cook, uncovered, turning as necessary.)

Serve hot with the extra sauce on the side or, for extra spicy, saucy wings, toss back in the sauce before serving. Blue cheese dressing and celery sticks on the side are a good idea. Serves 4-6.

From Mark Bittman

Salmon with Winter Slaw

Amid all the holiday feasting, you may start to crave some lighter fare. This salmon with winter slaw, adapted from Canadian Living, fits the bill nicely. Whip up the dressing and mix it with the slaw; let it stand for 30 minutes to slightly wilt the cabbage and kale. Then roast the salmon until just cooked through. I used green cabbage instead of red and peanuts instead of cashews and they worked well.

Avoiding Additives and Preservatives

Use natural honey and Dijon without sulfites; I use President’s Choice Old-Fashioned Dijon. Make sure the nuts, coriander and Parmesan do not contain preservatives or colour.

Dress the salad and let stand for 30 minutes

Salmon with winter slaw



¼ cup (60 ml) + 2 tbsp (30 ml) cider vinegar

2 tablespoons (30 ml) liquid honey

1 tablespoon (15 ml) Dijon mustard

½ teaspoon (2.5 ml) salt

¼ teaspoon (1.25 ml) pepper

½ cup (125 ml) vegetable oil

Winter Slaw

8 cups (2 L) packed thinly sliced red cabbage

4 cups (1 L) packed thinly sliced kale

1 cup (250 ml) raisins

1 cup (250 ml) chopped unsalted cashews, toasted

½ cup (125 ml) packed thinly sliced red onion

½ cup (125 ml) crumbled Parmesan cheese


Skin-on salmon fillets (about 4.4 to 6.6 lbs/2 to 3 kg total)

1 (15 ml) tablespoon vegetable oil

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) pepper

fresh parsley (optional)

lemon wedges (optional)


Preheat oven to 425°F (218°C).

Dressing: In small bowl, whisk together vinegar, honey, mustard, salt and pepper; gradually whisk in oil until blended.

Winter Slaw: In large bowl, toss together cabbage, kale, raisins, cashews, red onion and Parmesan; add dressing, tossing to coat. Let stand for 30 minutes.

Salmon: Meanwhile, arrange fish, skin side down, on large rimmed baking sheet; drizzle with oil. Sprinkle fish with salt, coriander and pepper, pressing lightly to adhere. Bake just until opaque, 8 to 10 minutes; turn oven to broil. Broil until fish is browned and flakes easily when tested, 4 to 6 minutes. If you prefer not to broil the fish, heat oil in an oven-proof skillet over high heat and sear the salmon for a minute on each side (start with the skin side up). Then place the skillet in the oven and bake until the salmon is done. Remember that the fish will keep cooking after you take it out of the oven, so don’t be afraid to remove it while it’s still slightly pink in the centre.

Sprinkle with parsley (if using). Serve with Winter Slaw and lemon wedges (if using). Makes 6 to 10 servings.

From Canadian Living

We love bagels, but it’s hard to find ones without additives and preservatives. So I was looking forward to trying this recipe in the Toronto Star, which is adapted from one in Feast: Recipes & Stories From a Canadian Road Trip. It takes a bit of time, but the results are worth it — the bagels are light and chewy with a hint of sweetness. Rolling the dough and forming the loops takes a bit of practice — not all of my dough loops held together — but they still tasted good! If you want your bagels to be less sweet, reduce the sugar by 1 or 2 tablespoons (15 to 30 ml). If you prefer a denser bagel, reduce the rising time to 30 minutes.

Avoiding Additives and Preservatives

Make sure your oil and honey are preservative-free.

Mix water and yeast and let stand until beginning to foam

Once dry ingredients are mixed into wet, form into ball, knead for 10 minutes and let rise until doubled in size

Roll dough into 8 inch/20 cm lengths and form into loops

Boil bagels, four at a time, in honey-sweetened water

Then bake, changing rack position and flipping halfway through


1- ½ cups (375 ml) warm water

1 tbsp (15 ml) active dry yeast

5 tbsp (75 ml) white sugar

3 tbsp (45 ml) vegetable oil, plus extra for coating dough

2 tbsp (30 ml) maple syrup

1 egg, beaten

4 cups (1 L) all-purpose flour, plus extra for sprinkling

1- ½ tsp (7 ml) salt

12 cups (3 L) water, for boiling

1/3 cup (80 ml) honey

Sesame and poppy seeds for garnish


In a large bowl or stand mixer bowl, combine water and yeast and let sit for about 5 minutes, or until mixture begins to foam (meaning yeast is active).

Add in sugar, oil, maple syrup and egg and stir until sugar has dissolved.

Meanwhile, in a medium bowl, combine flour and salt. Stir until well mixed.

With dough hook attachment on lowest speed, stir large bowl, adding in flour-salt mixture 1 cup (250 ml) at a time, leaving about 30 seconds between each cup. Using a spatula, scrape down any flour that sticks to the sides. Continue stirring until dough is sticky and consistent in colour without visible streaks of flour.

On a lightly floured countertop, place dough and sprinkle about 1 teaspoon (5 ml) flour on top. Knead dough for about 10 minutes, until smooth and elastic, adding more flour as necessary but don’t overdo it — dough should be sticky but pull away from hands and countertop easily. Shape dough into a ball and set aside.

In a medium-sized bowl, add ½ teaspoon oil. Roll dough ball in bowl until covered. Cover bowl with damp tea towel or plastic wrap and let dough rise for 1 hour, or until it doubles in size.

When dough is nearly ready, in a large pot over high heat, add water and honey and bring to boil.

Preheat your oven to 425 F (220 C) with one rack at top and another on bottom.

Punch down dough, place on counter and divide it into 12 equal portions. Roll each portion into roughly 8-inch-long (25 cm) rope, then bring ends together, rolling ends until they stick together, forming a loop.

Using a large slotted spoon, place bagels gently one at a time into boiling water. Cook 3 or 4 at a time. Do not let bagels overlap. Boil for 90 seconds, flipping bagels halfway. Remove with the spoon and place on cooling rack.

Let bagels cool about 5 minutes. Coat with sesame seeds or poppy seeds.

On a baking sheet lined with parchment paper or a silicone baking mat, place bagels about 1/2 inch (1 cm) apart. Place on the top rack in oven. Bake for 10 minutes. Flip bagels and place sheet onto bottom oven rack. Continue baking until tops are golden-brown, about 5 to 10 minutes.

Remove bagels from oven, transfer to cooling rack and let sit 5 to 10 minutes before serving. Bagels can also be stored for several days in a zip-lock bag; allow to cool fully before bagging.

Enjoy with cream cheese and smoked salmon, tomatoes, avocado and/or capers.

From the Toronto Star

This delicious recipe from turns economical chicken thighs into a dinner party-worthy entrée. Brown the chicken thighs, top with a balsamic, Dijon, honey, garlic and sage glaze, sprinkle with some fresh figs and roast. I used dried figs instead of fresh and they worked well.

Avoiding Additives and Preservatives

Look for a balsamic vinegar with only naturally occurring sulfites and a Dijon with no additives or preservatives. I use Spectrum Organic balsamic vinegar and President’s Choice Old-Fashioned Dijon.

Brown chicken thighs in oven-safe pan

Top with balsamic, Dijon, honey, garlic and sage glaze and add figs

Balsamic and mustard-glazed chicken with figs


½ cup (125 ml) balsamic vinegar

2 tablespoons (30 ml) Dijon mustard

2 tablespoons (30 ml) olive oil, divided

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) coarsely chopped fresh sage leaves

2 cloves garlic, minced

2 pounds (900 g) bone-in, skin-on chicken thighs (4 to 6)

Kosher salt

Freshly ground black pepper

8 fresh figs, halved or quartered if large


Arrange a rack in the middle of the oven and heat to 350°F (176°C).

To make the glaze, whisk the vinegar, mustard, 1 tablespoon (15 ml) of olive oil, honey, sage, and garlic together in a small bowl; set aside.

Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper.

Heat the remaining 1 tablespoon (15 ml) of olive oil in a large cast iron or oven-safe skillet over medium-high heat until the oil is shimmering but not smoking. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes.

Flip the chicken thighs and scatter the figs around them. Carefully pour the glaze evenly over the chicken and figs. Transfer the skillet to the oven and cook, spooning some of the glaze in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F (74°C), 10 to 12 minutes total. Serve the chicken with the sauce. Serves 4-6.


These tasty chicken legs from Jamie Oliver are quick and easy to make and are a great weekend dinner on a chilly night. Nestle chicken legs, basil, tomatoes, garlic and hot pepper in a baking dish and cook low and slow until the chicken is tender and the skin is crisp.

Avoiding Additives and Preservatives

This recipe uses all-natural ingredients. If you use dried hot pepper flakes, check to be sure they don’t contain colour or anti-caking agents.

Nestle chicken legs in baking dish and add tomatoes, garlic, basil and spices

Tender and crisp chicken legs


4 chicken legs

Sea salt & freshly ground black pepper

1 big bunch fresh basil, leaves picked, stalks finely chopped

2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered

1 whole bulb garlic, broken into cloves

1 fresh red chile, finely chopped, or a big pinch of dried chile flakes

Olive oil


Heat your oven to 350°F (180°C). Season your chicken pieces all over with salt and pepper and put them into a snug-fitting pan in one layer, skin side up. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chile and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath.

Place in the oven, uncovered, for 1½ hours, turning any of the exposed tomatoes halfway through, until the chicken skin is crisp and the meat is falling off the bone. If after an hour or so the skin isn’t crisping to your liking, you can put it under the broiler for a bit at the end, rotating the pan occasionally and watching closely, until you get the skin as brown as you like. Just don’t let the sauce simmer too vigorously or the meat might toughen up.

You can serve the chicken with some simple mashed potatoes. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish—remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once. Serves 4.

From Jamie Oliver

This delicious noodle dish from Cook’s Illustrated features ground pork, a spicy sauce, ginger, garlic and a delicious boost from ground Sichuan peppercorns.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce and check the white pepper, hot pepper flakes and Sichuan peppercorns for colour or anti-caking agents. I have never been able to find additive-free oyster sauce, so I make my own; the recipe is below. Use all-natural sesame paste or peanut butter and sesame oil. I use Marukan rice vinegar and Imagine Organic brand stock.

Marinate ground pork

Make sauce

Toast and grind peppercorns

Combine ginger, garlic and hot pepper flakes

Brown pork, then add ginger, garlic and red pepper flakes

Add sauce and simmer

Spicy Sichuan Noodles


8 ounces (226 g) ground pork

3 tablespoons (45 ml) soy sauce

2 tablespoons (30 ml) Chinese rice cooking wine or dry sherry

Ground white pepper

2 tablespoons (30 ml) oyster sauce (see recipe below)

4 tablespoons (60 ml) Asian sesame paste or peanut butter

1 tablespoon (15 ml) rice vinegar

1  cup (250 ml) chicken stock 1 tablespoon peanut oil

1 inch (2.5 cm) piece fresh ginger, minced (about 1 tablespoon/15 ml)

6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons/30 ml)

¾ (3 ml) teaspoon red pepper flakes

1 tablespoon (15 ml) toasted sesame oil

12 ounces (340 g) dried Asian noodles or 1 pound (454 g) fresh Asian noodles (width between linguine and fettuccine) or 12 ounces (340 g) linguine

3 medium scallions, sliced thin (about 1/3 cup/75 ml)

2 cups (500 ml) bean sprouts (about 6 ounces/170 g) (optional)

1 tablespoon (15 ml) Sichuan peppercorns toasted in small dry skillet until fragrant, then ground

Oyster sauce

1 ½ tbsp. Tamari soy sauce

1 tbsp. sugar

1 ½ tsp cornstarch


Combine pork, 1 tablespoon (15 ml) soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavoured sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.

Bring 4 quarts (1 L) water to boil in large stockpot over high heat.

Meanwhile, heat 12-inch (30 cm) skillet over high heat until hot, about 2 minutes. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.

While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4.

From Cook’s Illustrated

This baked pasta recipe from Bon Appetit is perfect comfort food on a chilly fall night. You will need a few hours to prepare this dish, but you can make it ahead.

Avoiding Additives and Preservatives

I use Unico canned tomatoes. Check the ricotta, Parmesan and mozzarella to ensure they do not contain colour.

Make marinara sauce

Cook pasta shells

Pipe ricotta mixture into shells and layer over sauce

Top with more sauce and with mozzarella

Bake and then brown under the broiler

Stuffed shells with marinara sauce


Classic marinara sauce

¼ cup (60 ml) olive oil

1 small onion, finely chopped

4 garlic cloves, thinly sliced

2 sprigs basil

2 28-ounce cans (796 ml) whole peeled tomatoes

Stuffed shells

12 ounces (340 g) jumbo pasta shells

2 large egg yolks

1 large egg

2 cups (500 ml) whole-milk fresh ricotta

3 ounces (85 g) Parmesan, finely grated, plus more for serving

¼ cup (60 ml) finely chopped parsley

8 ounces (226 g) low-moisture mozzarella, coarsely grated, divided

3 cups (750 ml) Classic marinara sauce, divided


Classic marinara sauce

Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

Stuffed shells

Preheat oven to 375° F (190° C). Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.

Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1½ cups (375 ml) mozzarella; season with salt and pepper. Transfer filling to a large re-sealable plastic bag.

Spread 1½ cups (375 ml) marinara sauce in a 13 x 9-inch (33 x 22 cm) baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1½ cups (375 ml) marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.

Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil. Serves 8.

Do Ahead: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375° (190° C).

From Bon Appetit

Nicoise salad usually features tuna, but this recipe from Canadian Living uses rainbow trout, which is a nice change. Hard boil eggs, cook green beans and mini potatoes, sauté or bake the fish, arrange on a plate with greens, olives and tomatoes and drizzle with a lemon and tarragon dressing.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and natural honey. I used President’s Choice Old-Fashioned Dijon and green garlic-stuffed olives; both are additive-free.

Cook the green beans until tender-crisp

Use the same water to cook the mini potatoes

Saute or bake the trout

Make the lemon-tarragon vinaigrette

Trout Nicoise Salad


4 eggs

8 oz (225 g) green beans, trimmed

10 mini Yukon Gold potatoes

2 trout fillets, (1 lb/450 g total), halved crosswise

¼ tsp (1 ml) salt

¼ tsp (1 ml) pepper

1/3 cup (75 ml) extra-virgin olive oil

¼ cup (60 ml) lemon juice

2 tsp (10 ml) finely chopped fresh tarragon

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) liquid honey

4 cups (1 L) baby salad greens

20 nicoise olives

2 small tomatoes, cut in 6 wedges each


Pour enough cold water into a saucepan to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.

Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.

Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.

Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.

Sprinkle trout with half each of the salt and pepper. In large skillet, heat ½ tsp (2.5 ml) of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.

Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.

Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing. Serves 4.

From Canadian Living

This tasty dish from Chef Daphna Rabinovitch takes only minutes to make. Pound chicken breasts until they are thin, dredge in flour and cook them. Once the cutlets are done, make a quick pan sauce flavoured with lemon and capers.

Avoiding Additives and Preservatives

I use Imagine chicken stock, which has no artificial colours or flavours. Be sure to use fresh lemon juice. I use Unico capers, which are additive-free.

Pound chicken until it is then and then dredge in flour

Fry until browned and cooked through

While chicken rests, make a pan sauce

Chicken piccata


4 boneless, skinless chicken breasts, filet removed, pounded thin to ¼ inch (0.64 cm) thickness

¼ cup (60 ml) all purpose flour

¼ tsp (1 ml) each salt and pepper

3 tbsp (45 ml) vegetable oil (not olive oil)

1 large clove garlic, minced

1 cup (250 ml) chicken stock

2 tsp (10 ml) grated lemon rind

¼ cup (60 ml) freshly squeezed lemon juice

2 tbsp (30 ml) drained capers

2 tbsp (30 ml) chopped fresh parsley

3 tbsp (45 ml) finely grated Parmigiano Reggiano


In large shallow bowl or plate, combine flour, salt and pepper. Carefully coat chicken breasts in flour mixture, reserving any remaining flour.

Heat 2 tbsp (30 ml) of the oil in a large skillet set over medium-high heat. Add cutlets, two at a time, to prevent overcrowding of the pan, and cook, turning once, for 3 to 5 minutes or until no longer pink inside. Transfer cooked cutlets to plate; cover to keep warm. Add remaining oil to pan; repeat with last two cutlets, transferring to plate to keep warm once cooked.

Stir garlic into pan; cook, stirring, for 1 minute. Sprinkle in 2 tbsp (30 ml) of reserved flour mixture; cook, whisking constantly for 1 minute. Pour in chicken stock; bring to boil. Boil for about 3 minutes or until reduced to ½ cup (125 ml). Pour in lemon rind, juice and capers, simmer for another minute or so until thickened and flavourful. Swirl in parsley. Pour sauce over chicken and serve. Serves 4.

Daphna Rabinovitch

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