Blog Archives

Chicken Piccata

1/24/2024

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves, pounded to ½ inch thickness
2 tablespoons Hilton Head Olive Oils and Balsamics Lemon EVOO
1/2 cup flour
2 1/2 tablespoons butter
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 cup low-salt chicken broth
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley
Salt and Pepper

Directions:

Add 1 teaspoon of flour to a small bowl, and remaining flour to a shallow dish.
Season both sides of chicken with salt and pepper, then dredge through the shallow dish, until well-coated in flour.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon Lemon EVOO to the pan, swirl to coat.
Add chicken to the pan, sautéing for about 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat remaining 1 tablespoon LEMON EVOO to the pan; swirl to coat. Add shallots and sauté about 3 minutes, stirring frequently. Add sliced garlic and continue to saute for 1 minute, stirring constantly.
Add the wine and lemon juice and bring to a boil, scraping the pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally.
Add 1/4 cup chicken broth to reserved 1 teaspoon flour; stir until smooth. Set aside.
Add chicken broth to pan and bring to a boil, cooking until reduced by half (about 5 minutes).

MAKES 4 SERVINGS

$24.00

1/9/2024

Moroccan Chicken Kebabs with Tahini Dipping Sauce

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
2/3 cup Harissa Olive Oil (add more or less depending on the level of spiciness you want)
1/3 cup lime juice
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/3 cup sesame tahini
30 miniature bell peppers, or 5-6 red bell peppers, sliced into 1” squares

Directions:

Soak 15 wooden skewers in warm water.
Add Harissa Olive Oil, lime juice, salt, garlic powder, black pepper, and cumin to an airtight container. Shake well to combine and emulsify.
Reserve 1/4 cup of the olive oil mixture and set aside. Combine the remaining mixture with the chicken, coat well, then cover and refrigerate for at least 2 hours and up to 8 hours.
Remove the skewers from the water, then thread the chicken and bell peppers on the skewers, alternating one then the other.
Combine the reserved marinade and tahini paste in a small bowl. Mix thoroughly and add salt and pepper to taste. You can add more tahini if it’s too spicy or more Harissa Oil if not spicy enough.
Grill the kebabs over medium heat, turning often, until the chicken is cooked through, about 15 minutes.
Serve skewers with tahini dipping sauce.

1/8/2024

Adapted from The Olive Oil & Vinegar Lover's Cookbook
by Emily Lycopolus

Available for sale in our store!

Lemon and Harissa White Bean Hummus

Puree the beans, tahini, olive oils and garlic in a food processor until creamy and smooth.
With the machine still running, drizzle in up to 1/4 cup of water to thin hummus to desired consistency.
Spoon into a serving bowl, drizzle with olive oil and top with chili flakes and sea salt. Serve with pita chips or your favorite crackers, crisp veggies.

$24.00