Native Food Store

Lemon Garlic Butter Chicken and Green Beans Skillet

So addicting. This paleo, low carb, keto-friendly chicken thighs recipe is a snap to fix and cook. Chicken thighs and green beans are cooked in one skillet for easy prep and the flavor combination is spot on. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze.

Ingredients
25g pine nuts
50g fresh basil
half small clove garlic
2 lemons
15g Parmesan cheese
extra virgin olive oil
150g green beans
1 120g salmon fillets , skin on, scaled & pin-boned, from sustainable sources
olive oil
300g new potatoes

Method
Preheat the oven to 200°C/400°F/gas 6. Fill and boil the kettle.
Place a frying pan over a medium heat and toast the pine nuts for 2 to 3 minutes, or until very lightly golden – keep them moving so they don’t burn. Tip into a bowl and set aside.
Pick the basil leaves, discarding the stalks, and pound in a pestle and mortar. If you don’t have a pestle and mortar, very finely chop.
Peel the garlic and add to the mortar with a pinch of sea salt and the toasted pine nuts – keep pounding until you have a green paste. Alternatively, very finely chop it all together on a large board, then place into a bowl.
Squeeze in the juice from half a lemon and finely grate in the Parmesan.
Add 1 to 2 tablespoons of extra virgin olive oil and muddle together – you need just enough oil to bind the pesto and get it to an oozy consistency.
Trim the stalk-ends from the beans and cook in boiling salted water for 2 minutes, then drain.
Fold just over half a metre of tin foil in half so you have a double layer.
Place half the hot green beans in the middle of the foil.
Lay a salmon fillet on top, skin-side down, and spoon over 1 tablespoon of the basil pesto.
Drizzle with 1 teaspoon of olive oil, a squeeze of lemon juice and season with sea salt and black pepper.
Pull the foil edges together and scrunch them up to seal the parcel.
Repeat steps 8 to 12 to make the remaining parcel, then place them onto a baking tray.
Bake in the hot oven for 15 to 20 minutes, or until the salmon is cooked through and the beans are tender.
While the salmon is cooking, refill and boil the kettle. Cut any larger potatoes in half, place in a small pan, just cover with boiling salted water and cook for 15 minutes, or until tender. Drain and return to the pan to keep warm until ready to serve up.
When the time’s up on the salmon, remove the tray from the oven and leave to stand for 1 minute.
Carefully open each parcel (mind out for the steam!) and cut into each salmon fillet to check they’re cooked, then slide onto the plate and serve with the cooked potatoes.
Cut the remaining lemon into wedges and serve on the side for squeezing ove

Ingredients
250 g quality dark chocolate (70%)
250 g unsalted butter
4 large free-range eggs
250 g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

Ingredients
350 g quality dark chocolate , (70%)
250 g unsalted butter
5 large free-range eggs
250 g white caster sugar
200 ml fresh clementine juice , (roughly 15 clementines)

Method
Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size.

Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble.

Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool.

Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup

Ingredients
6 large raw shell-on tiger prawns , from sustainable sources
1 pinch of saffron
1.2 litres quality organic chicken stock
3 free-range chicken thighs , skin off, bone out
300 g higher-welfare pork neck fillet
1 heaped teaspoon smoked paprika
olive oil
1 red onion
5 cloves of garlic
2 sticks of celery
6 crayfish , from sustainable sources
6 ripe tomatoes
400 g paella rice
1 bunch of fresh flat-leaf parsley , (30g)
200 g squid , gutted, cleaned, from sustainable sources
200 g mussels , scrubbed, debearded, from sustainable sources
200 g jarred artichokes
150 g mangetout
extra virgin olive oil
2-3 lemons

Method
Preheat the oven to 190ºC/375ºF/gas 5.
Peel the prawns, leaving the tails on, then put in the fridge. Place the heads and shells in a pan with the saffron, pour over the stock, then simmer over a low heat to infuse.
Dice the chicken and pork into 3cm chunks, then toss with the paprika and a pinch of sea salt and black pepper.
Place a large ovenproof frying or paella pan on a medium heat with 1 tablespoon of olive oil. Add the meat and cook for 10 to 15 minutes, or until golden, stirring occasionally, while you peel and finely chop the onion, garlic and celery.
Remove the meat to a plate and stir the chopped veg into the fat in the pan. Cook for 10 minutes, or until softened, then return the meat to the mix.
At the same time, quickly drop the crayfish into the stock to cook for 4 minutes, remove with a slotted spoon, halve lengthways and place in a large bowl.
Cut a cross into the bottom of each tomato, plunge them into the stock for 40 seconds, then carefully peel, deseed and roughly chop.
Stir the paella rice into the meat pan to toast for a few minutes, then ladle in 1 litre of stock through a sieve. Add the tomatoes and simmer for 10 minutes, or until the liquid has reduced and the rice is nearly cooked, stirring occasionally.
Meanwhile, pick and finely chop the parsley. Run the tip of a knife down the back of each prawn and pull out the vein, meaning they’ll butterfly as they cook.
Slice the tentacles from the squid, keeping them whole, then open out the tubes and lightly score in a criss-cross fashion with a regular eating knife.
Place the prawns, squid and mussels in the crayfish bowl with the drained artichokes, most of the parsley and the mangetout (roughly slice, if you like), then dress with a drizzle of extra virgin olive oil, the juice of 1 lemon and a good pinch of sea salt and black pepper.
Poke and scatter the contents of the bowl into the rice, then place uncovered in the oven for 10 minutes, or until beautifully cooked. Scatter over the remaining parsley leaves and serve with lots of lemon wedges for squeezing over.

Ingredients
600 g mussels , scrubbed, debearded, from sustainable sources
4 cloves of garlic
1 bunch of fresh chives , (30g)
250 ml Cornish cider
50 g clotted cream

Method
Check the mussels – if any are open, give them a tap and they should close; if they don’t, discard them.
Peel and finely slice the garlic. Finely chop the chives.
Put a large deep pan on a high heat. Pour in 1 tablespoon of olive oil, then add the garlic and most of the chives, followed 1 minute later by the cider.
Bring to a fast boil, then add the mussels and clotted cream, cover and leave for 3 to 4 minutes, shaking the pan occasionally.
When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, discard them.
Taste the sauce, season to perfection with sea salt and black pepper, then dish up and sprinkle over the remaining chives before tucking in.

Ingredients
200 g puy lentils
1 bunch of spring onions
200 g ripe cherry tomatoes
1 large bunch of fresh flat-leaf parsley
1 large bunch of fresh mint
extra virgin olive oil
1 lemon

Method
Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.