Lunch has become something of an adventure. This is a dish that our CEO whipped up this afternoon.
4 Chicken Legs and Thighs
1 bunch of Scallions
1 large can of your favorite Tomato Sauce
1 cup of Olives (green and black)
1 ounce of Feta Cheese
4 small Zucchini
1 handful Italian leaf Parsley
Salt, Pepper and Cayenne Pepper
Heat a large frying pan with two tablespoons of Avocado Oil. Make sure that the chicken is dry and at room temperature. Season with salt, pepper and cayenne pepper on one side. Place seasoned side down in hot oil and cook for five minutes until skin is crisp. Season other side of chicken and turn over and cook for an additional five minutes. Remove chicken from pan and throw out all the oil. Place chicken back into pan and add sliced scallions and saute for a minute or two (there is enough residual oil in the pan that it will not stick). Add tomato sauce to pan and cover for 30 minutes at a slow simmer. After 30 minutes remove cover and add chopped olives and heat thoroughly.
While chicken is cooking spiralize your zucchini and place on paper towels to absorb the water. (remember zucchini is full of hydrating water!) We are not cooking the zucchini this time for a fun textural change.
Plate the chicken and pour the sauce over the chicken. Sprinkle with chopped parsley. Seperately place drained zucchini on the plate and pour sauce over the top and sprinkle with crumbled feta cheese and parsley.
Enjoy and please let us know if you try it and what you think!