Butter Chicken with Chicken Skin Fried Rice

IMG_3437 IMG_3461IMG_3470Chicken skin is supposed to be crispy. It’s not a food I can bring myself to cook via boiling. Instead, I fried it in my skillet and cooked the rice in the extra fat and the result was damn good. The chicken meat itself in this recipe is so tender and flavorful. It cooks perfectly at a low simmer in the creamy spiced tomato sauce. The fried rice is simple, but it added flavor and complexity with the crisped shredded skin and crunchy sweet peppers. Combining the butter chicken and fried rice brings everything together; so you have a bite of tender chicken, paired with crisped skin and fresh cilantro. Each bite tastes better than the last and this is an easy dish to throw together for dinner.

Butter Chicken with Chicken Skin Fried Rice
Prep: 10 minutes  Cook: 30 minutes  Serves: 4

3 organic, free range, pastured, etc. chicken breasts, skin on
2 tbsp lemon juice
2 cloves garlic, chopped
1 tsp salt
1 tsp garam masala

olive oil & butter
1 large white onion, chopped
2 cloves garlic, minced
2 tablespoons garam masala
2 teaspoons paprika
1/2 teaspoon cinnamon
1/8 teaspoon clove
1/2 teaspoon cayenne
3 cups diced tomatoes, canned or fresh
3/4 cup fresh heavy cream
1 tbsp lemon juice
2 tbsp butter

Fried Rice:
1 cup brown rice, cooked
1/2 red pepper, diced
3 chicken skins
Salt & pepper

1. Mix the chicken with the lemon juice, garlic, salt and garam masala. Marinate for a few hours or overnight.
2. Drizzle a tablespoon of oil into a dutch oven over medium heat and add the onions. Saute until translucent, about 20 minutes, but do not burn or crisp. During this time, peel the skin off the chicken and reserve in marinade for later. Cut the chicken into about 2 inch pieces, but do not remove the bones.
3. Add the garlic to the onions and saute about 2 minutes, then add the garam masala, paprika, cinnamon, clove and cayenne. Stir well, and cook another 2 minutes.
4. Pour in the tomatoes, cook for a few minutes, then add the cream. Bring to a simmer, and then add the chicken. Cook the chicken for about 10 minutes over a low simmer. If you cook the chicken too hot, it won’t come out as tender. When the chicken is cooked, add the lemon juice and butter. Taste and add salt and pepper if needed.
5. While the chicken cooks, make the fried rice. First, add 1 tbsp of butter to a hot skillet. Place the reserved chicken skins in the pan and fry until browned on each side. Remove the skins from the pan. Turn down the heat and add the peppers to the skillet. After a few minutes, add the rice to the skillet/ Cook the rice until slightly browned, about 5-10 minutes, adjusting the heat as needed. Tear the skin into small pieces and add them back to the rice, stirring to combine. Add a handful of cilantro and stir it into the rice. Season with salt and pepper.
6. Serve the butter chicken with the fried rice and big handfuls of cilantro.

Blackberry Sheep Milk’s Frozen Yogurt



This is my favorite part of the summer and the time I’ll think about in the middle of winter when I’m craving fresh figs, perfectly ripe strawberries and blackberries, edible flowers and squash blossoms from the garden. The nights get cooler and there’s hints of the next season, but all of my favorite foods are in full flush, exuberant in their short, perfect moment that is now. Go to your farmers market, this is the season where you buy full boxes of this and that and learn how to make jams, preserves, pickles, sauces, salsas, whatever. Buy out the farmer and have too much summer goodness and then make stuff to bring back the sweetness of this easy summer moment when you’re huddling by the fire in a few months.

Blackberry Sheep Milk’s Frozen Yogurt 

3 cups blackberries+extra for garnish
1 tablespoon lemon juice
12 oz/370 g plain sheep milks yogurt
1/4 cup heavy cream
1/2 cup coconut palm sugar
4 tablespoons/large spoonfuls honey
Fresh yerba buena + pea flower blossoms for garnish

In a small bowl, use a potato masher to smush the sugar and berries together until there are no large chunks left. Add the lemon juice, and 2 spoonfuls of honey and the sheep’s milk yogurt + cream. Stir well.
Freeze in your ice cream maker, and when the ice cream is very nearly done, add another two spoonfuls of honey, drizzle it in as the ice cream churns-this way you’ll get little honey laced bites.
Garnish with yerba buena, pea flower blossoms + blackberries.

Flatbread with Peaches, Parmesan, Radish, Garden Greens + Anchovies

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Our garden was full of radishes. We roasted them for dinner in place of potatoes, threw them in with salad, ate them sliced and diced with eggs and then they made it on to these satisfying flat breads. After all of these iterations of radishes, I appreciate them more than ever. I like making flat breads because pizza seems like more of an event to me. One where I like to let the dough ferment in the fridge for a few days. Flatbreads let me practice some impatience, I just make the dough, wait two hours or so, and then I get started. I broiled these for a bit on both sides first, and then placed the toppings on them. I’m not sure if that was necessary, so maybe experiment both ways. The flat breads were the perfect expression of the ingredients from our garden and the farmer’s market, simple and easy and tasty and lovely as leftovers as well.

1 tsp yeast
3/4 cup warm water
2 tsp coconut palm sugar
2 tbsp olive oil
4 tsp heavy cream or yogurt (whatever you have on hand)
2 cups sprouted whole-wheat flour
1 tsp sea salt
1/8 tsp baking powder

Mix the yeast, 1 tsp of sugar and water in a small glass. Let the mix sit out until bubbling a bit, about 30 minutes.
In a separate bowl, mix the flour, 1 tsp sugar, baking powder, salt & flour.
After 30 min add the oil & cream to the glass, then incorporate the wet & dry ingredients.
Mix well by hand, then cover and let sit in a warm place for about two hours or so.

Peaches, chopped
1 onion, caramelized
1 can anchovies
Maldon sea salt
1 handful radishes, sliced thin
1 handful kale, pea shoots & parsley, chopped
Olive oil
lemon juice
sea salt & pepper

In a small bowl, mix the radishes, kale, pea shoots and parsley with a drizzle of olive oil, squeeze of lemon juice, and grind of sea salt & pepper. Set the marinated veggies in the fridge while the flatbread rises.


Set your oven to high broil.
Form 8 small balls out of the dough, and roll out into long ovals on a floured surface.
Preheat a large cast iron or pizza stone in the oven, remove it, spread a handful of cornmeal on the surface, and place a few pieces of flatbread on the pan.
Broil the flatbread on one side for 3-4 minutes, until blistered, then flip and broil briefly on the other side. Remove from the oven, place desired toppings on the dough, and broil until nicely crisped.
Serve with cracked red pepper, olive oil, basil & flaky smoked sea salt.