Crispy Seared Cannabis Chicken Recipe
My favorite Portland, Oregon restaurant inspires this chicken dish. The bird is as it should be, crisp skin, moist and tender inside. It can be prepared with all breasts or all thighs. The pool of sauce on the plate is a perfect bread dipping opportunity; you don’t want to miss a drop.
Ingredients
2 chicken breasts
2 chicken thighs
Salt and pepper
2 tablespoons olive oil
2 tablespoons strong canna-oil
2 cloves minced garlic
1 teaspoon fresh thyme
1 cup cannellini or other beans, rinsed and drained
2 cups chicken stock
1 cup escarole, Swiss chard or spinach
Salt and pepper
Directions:
Heat oven to 450
1. Place the chicken on your work surface and sprinkle with salt and pepper.
2. In a skillet, pan sear the chicken pieces well in the olive oil and place on a baking sheet and put in the oven. Bake until done, 10-15 minutes. Set aside.
3. Wipe the olive oil from the pan. Add 2 tablespoons of canna-oil to the pan and add the garlic, beans and the stock. Scrape the bits from the bottom of the pan and cook for 3-4 minutes. Add the greens; return the chicken to the pan, and heat, on low, for 4-5 minutes. Adjust seasoning.
4. Divide the chicken between the two plates. Spoon the beans, greens and sauce around the chicken. Yum.
Serves 2
Source: LaurieAndMaryJane.Com
