I’m on day 22 of my Whole30 30-day challenge, and I’ve been tinkering in the kitchen. Yesterday, I decided to make Lebanese garlic sauce. Today, I decided to spread it on chicken thighs. The result? Delicious!
The recipe is Whole30 approved when you use sugar-free bacon (I like it from US Wellness Meats), as well as paleo and low-carb.
Lebanese Garlic Sauce
Makes about 2 1/2 cups
- 1/2 cup peeled garlic cloves
- 1 teaspoon sea salt
- 2 cups EVOO
- Juice of 3 lemons
- 1/4 teaspoon freshly cracked black pepper
- In a food processor or blender, combine the garlic cloves and sea salt. Blend, scraping down the sides occasionally, until the garlic cloves make a fine paste.
- Add the EVOO in a very thin stream with the food processor still running until it is completely incorporated. This step will take about 10 minutes.
- Add the lemon juice and pepper. Blend briefly to mix.
This has pretty good kick, but you can taste and adjust by adding more olive oil or lemon juice to suit your own taste buds, which is what I do. Even after I’ve added the lemon juice, I add extra olive oil, just making sure it goes in a thin stream. This will store in your fridge, tightly sealed, for a few weeks. If you prefer a more neutrally flavored oil, you can use another expeller pressed oil, such as avocado oil, or use half avocado oil and half EVOO. I like the California Olive Ranch everyday EVOO, which has a mild flavor.
Lebanese Garlic Chicken Thighs
- 8 whole chicken thighs
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons Lebanese garlic sauce
- Preheat your oven to 350 degrees Fahrenheit.
- Place the chicken thighs, skin side up, in a large baking or roasting pan and sprinkle them with the sea salt and black pepper.
- Spread each with one tablespoon (or more) of the Lebanese garlic sauce.
- Bake in the preheated oven for 70 minutes, or until the chicken is cooked through.
I like to make enough for two meals – my motto is cook once and eat twice. It’s a great time saver.
Warm Spinach Salad
- 6 slices sugar-free bacon, chopped
- 1 shallot, finely chopped
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- Juice of half an orange
- 1/4 cup white wine vinegar, red wine vinegar, or champagne vinegar
- 10 ounces baby spinach
- In a medium saute pan on medium-high heat, brown the bacon until all the fat is rendered. Remove the bacon from the fat in the pan with a slotted spoon and set it aside.
- Add the shallot to the fat in the pan along with the salt and pepper. Cook, stirring, for one minute.
- Add the orange juice and vinegar. Cook, stirring occasionally, until the liquid is reduced by half, three or four minutes.
- In a large bowl, combine the spinach and the bacon. Toss with the warm vinaigrette and serve immediately.