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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Chicken with Salmoriglio Sauce
- (Pollo con Salmoriglio)
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Ingredients:
3 large cloves of garlic finely chopped
1 teaspoon of organic oregano
1/2 cup extra virgin olive oil
Juice of 4 lemons
1/8 cup balsamic vinegar
1/8 cup of hot water
Salt and pepper to taste
1 whole chicken, 3 and 1/2 to 4 lbs cut into eight serving pieces,
rinsed and patted dry with paper towels.
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Directions:
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- Combine first 7 ingredients in a medium bowl and whisk
together well, to make Salmoriglio mixture, adding hot water last, just
before marinating chicken.
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- Pour half of mixture over chicken and marinate in
refrigerator for at least 1 hour.
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- Reserve rest of Salmoriglio for
basting.
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- Cook chicken on a medium-hot grill basting with Salmoriglio mixture and turning occasionally until done, about 25
minutes.
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- Transfer chicken to a serving bowl and pour any
remaining Salmoriglio on top. Serves 4.
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- Note: Alternate Cooking Method: Combine first 7 ingredients in a medium bowl and whisk
together well, to make Salmoriglio mixture, adding hot water last, just
before pouring over chicken in pan.
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- Cook chicken on a medium-hot grill turning
occasionally until done, about 25 minutes.
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- While chicken is cooking heat up a large sauté pan,
either on the other side of the grill or on the stove.
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- When chicken is cooked transfer to sauté pan, pour
reserved Salmoriglio over and cook on top of grill for 1 to 2 minutes. Transfer chicken to serving bowl and pour Salmoriglio
mixture from frying pan on top.
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