Ingredients
2 tablespoon olive oil
4 chicken thighs with bones and skin, about 2 pounds
1/2 cup yellow onion, sliced
2 cups potatoes, diced
1 cup carrots, diced
1 cup red bell pepper, diced
1 tablespoon garlic, minced
2 tablespoons fresh parsley leaves, chopped
1 cup water
Salt and ground black pepper, to taste
Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper. Place the chicken, skin side down in the skillet and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Add the rest of the ingredients and put the lid on cook for about 1 hour. Serve it with your favorite bread.
bahar Poultry carrots, chicken thighs, onions, parsley, potatoes, red bell pepper
Ingredients
4 (10 inch) whole wheat tortillas
4 tablespoons light mayo
1/2 pound deli sliced turkey breast
1 cup baby spinach leaves
1/2 cup red onions, thinly sliced
2 medium tomatoes, thinly sliced
8 slices bacon, cooked until crisp
Salt and pepper, to taste
Directions
Spread mayonnaise on tortillas. Place the bacon, turkey breast, tomato, onion and spinach in the center of the tortilla. Sprinkle with salt and pepper. Roll up tightly, sealing the bottom by folding in.
bahar Sandwiches bacon, onions, spinach, tomatoes, tortillas, turkey breast, wrap
Ingredients
2 cups chopped cooked chicken
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
2 garlic cloves, minced
1 cup quick-cooking barley
6 cups low-sodium chicken broth or vegetable broth
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Directions
In a large soup pot, heat the olive oil. Add the onion, celery, carrots, parsley and garlic, stir to coat with oil, and sauté for about 5 minutes. Add chicken broth and bring to boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender. Season with salt and pepper. Add chicken and barley; cook 10 to 15 minutes. Ladle the soup into bowls and serve.
bahar Soups/Stews barley, carrots, celery, chicken, onions