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Shallot Basil Chicken


2 teaspoons salt pink Himalayan

1 teaspoon freshly ground black pepper

8 chicken drumsticks

10 shallots peeled and cut in half

6 cloves garlic peeled and sliced

1 chili pepper sliced, seeds removed for less heat

2 tablespoons silan date honey

2 cups fresh basil lightly packed

2 lemons juiced


Season the chicken with 1 teaspoon of salt and pepper. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the chicken, in batches if have to and sear for 5 minutes per side. Add 1 teaspoon of salt, the shallots, garlic, chili, silan, ½ the basil, ½ the lemon juice and 1 cup of water. Turn heat down to medium, cover tightly and cook for 13 minutes. Remove from heat and mix in the remaining basil and lemon juice. Serve hot or warm.

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Notes about the wine:

Adom 2016, is a blend of Petit Syrah, Syrah, Petit Verdot and Grenache and is aged for 15 months in French oak barrels. The wine has a young character and it is suggested to air for about 40 min. prior to drinking, and to put a few bottles away to age for another 3 years. Before airing, the wine is tight and closed but then it opens with aromas of plum, raspberry, blackberry, chocolate, violets and hints of caramel and eucalyptus. The wine has a medium body with flavors of cranberries, unripe cherries, earth, yellow pepper, cocoa bean shell and spice on the long finish. This wine is deep and complex and built to enjoy as it evolves now in the glass or in a few years in the bottle.

© 2019 by Jerusalem Wine Club.

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