By: The Working Girl’s Kitchen
Trader Joe’s is now selling ghee, so of course I had to purchase and test it out. Ghee is traditionally used in Indian cooking. It is essentially clarified butter. But, research has consistently shown that ghee may have health benefits, when consumed in moderation, which butter does not. Similar to butter, when ghee is consumer at levels above 10% total calories, it can increase risk of cardiovascular disease. At levels under 10% of total calories, however, ghee appears to help lower cardiovascular risks, especially when other fats consumed during the day are exclusively from plants or plant oils.
I adapted this recipe from a successful Mexican chicken empanada recipe that I’ve made a couple of times for parties. To make the recipe healthier, I deleted the use of the pastry shell and served the mixture over cooked quinoa.
- Season chicken with salt and pepper.
- In a large pan, melt ghee over medium-high heat. Place chicken skin side down in the pan and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer to a plate and set aside.
- Remove all but 2 tablespoons of fat from the pan. Reduce heat to medium and add onion, bell pepper, oregano, cumin, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until onion has softened, about 4 minutes. Add tomatoes and wine, stir to combine, and bring to a simmer.
- Place reserved chicken and any accumulated juices back in the pan, cover, and reduce heat to low. Simmer until chicken is no longer pink, about 25 minutes. Transfer chicken to a cutting board. Remove the pan from heat and set aside.
- When the chicken is cool enough to handle, remove the meat and discard the skin and bones. Finely chop the meat and return it to the pan. Add olives, lime juice, cilantro, and vinegar, season with more salt and pepper as desired, and stir to combine.
- Serve over a large spoonful of cooked quinoa.
- 1-1.5 pound bone-in, skin-on chicken thighs (about 3-4 thighs)
- 1 tablespoon ghee
- 1 medium onion, finely chopped
- 2 bell peppers, finely chopped
- 3 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 1 cup tomatoes, chopped
- 2 limes, juiced
- 1/4 white wine
- 1/4 cup finely chopped green olives
- 4 tablespoons finely chopped cilantro
- 1 teaspoon distilled white vinegar
- fresh ground salt and pepper
- 2 cups of cooked quinoa