The Sexy Forever Recipe Bible (82 page)

¼ cup olive oil

Two 3-pound chickens, skinned and cut into serving pieces

4 garlic cloves, minced

3 medium onions, coarsely chopped

1 cup chopped fresh cilantro

1 cup chopped flat-leaf parsley

4 teaspoons ground cumin

1 teaspoon ground ginger

½ teaspoon saffron

½ teaspoon sea salt

2
Preserved Lemon Rinds, thinly sliced

1 cup red olives (for Level 1 and Level 2)

Heat the olive oil in a Dutch oven or a large pot with a lid. Add the chicken pieces and brown on both sides over high heat. Pour in 4 cups water. Add the garlic, onions, cilantro, parsley, cumin, ginger, saffron, and salt. Lower the heat, cover, and simmer for 1 hour.

Remove the chicken pieces, placing them on a platter. Turn the heat back up to high until the liquid boils and reduce liquid by one third. Add the preserved lemon rinds and olives and reduce the heat. Place the chicken pieces back in the sauce to reheat before serving.

SERVES 8

preserved lemon rinds

FREE FOOD
DETOX, LEVEL 1, LEVEL 2

Lemons

Kosher salt, 1 to 2 tablespoons per lemon

Water

Thoroughly wash as many lemons as you care to make. Slice each lemon in half, lengthwise, from the stem side down to the bottom without cutting all the way through. Then slice again, from the stem almost down to the bottom, creating a quartered lemon that opens like a flower.

Pour the salt liberally inside each lemon. Gently close each lemon and place them in a clean jar with a lid that seals tightly. Fill the jar with as many lemons as will easily fit. Add water to the top of the jar, seal, and let sit for 30 days.

Remove the lemons one at a time. Scoop out the insides and discard. Slice the remaining lemon rind into desired sizes.

NOTE
 This simple process removes any bitterness from the lemon rind and creates a uniquely sweet yet tart flavor. They look beautiful displayed in glass jars on the kitchen counter.

chicken breasts stuffed with goat cheese–cilantro pesto

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

CHICKEN

Four 6-ounce boneless chicken breasts (with skin attached)

¼ cup finely chopped cilantro leaves

¼ cup chicken stock or broth, preferably
homemade

2 tablespoons olive oil

Sea salt and freshly ground black pepper

STUFFING

2 garlic cloves

2 serrano chiles (see
Note
)

2 cups cilantro leaves

2 tablespoons olive oil

2 tablespoons freshly grated Parmesan cheese

3 ounces goat cheese

¼ cup ricotta cheese

Sea salt and freshly ground black pepper

Heat a grill to medium high.

For the chicken:
In a glass or other nonreactive container, place the chicken, cilantro leaves, stock, oil, and salt and pepper to taste. Marinate the breasts for 15 minutes, then drain, reserving the marinade.

Place the breasts on the grill, skin side down, and partially cook, 2 to 3 minutes per side, brushing frequently with the marinade. Remove and set aside. (Save the marinade.)

For the stuffing:
In a blender or food processor, puree the garlic, chiles, cilantro, oil, and Parmesan, goat, and ricotta cheeses. Season with salt and pepper. Stuff this mixture under the skin of the chicken breasts, creating an even layer of stuffing. Place in the refrigerator until ready to use. (The chicken breasts can be prepared up to this point 6 hours before baking. Make sure to let them sit at room temperature for 15 minutes before baking.)

Preheat the oven to 375°F.

Place the breasts in a roasting pan and pour some of the reserved marinade over them. Bake for 12 minutes and serve immediately.

SERVES 4

chicken piccata

PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS
DETOX, LEVEL 1, LEVEL 2