Braised Chicken with Orange, Pistachio & Rose

Updated: May 4, 2019

Using a shoulder of lamb instead of chicken would taste amazing and be a superb option for this dish. I always advocate for organic, locally sourced meats that have been treated well and raised sustainably.

If you prefer it vegan, replace the chicken with sprouted tofu. After the tofu has browned and crisped up in the pan, sit is aside. Replace the water with a vegetable stock. No need to cook it for 20 minutes, so skip that step. Bury the tofu at the end the same as the chicken.

This dish tastes amazing served over a bed of massaged kale salad, but also is delicious with slow cooked spinach or fresh dandelion greens with a vinegar oil dressing.

Now do the yummy part and enjoy! Play with your food- it is good for you.

Did you try this yourself? Post a photo and tag @allthingsastred!

Variations and related recipes? Yes, please! The Yummiest Coconut Mango Curry Rose & Rye Cocktail Herbed Avocado & Quinoa Salad

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