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Spanish Style Chicken with Romesco Sauce


chicken skewers roasted with lemon and paprika with a side of roasted red pepper walnut sauce, served with potato roesti, a shredded potato pancake seared until crisp (like a hearty dinner hash brown)


COOKED - Chicken: DO NOT HEAT PLASTIC IN OVEN. if possible, allow skewers to come to room temp. Heat oven to 375 degrees. Reheat skewers in single layer on lightly oiled baking sheet until warmed through, 10-15 min.

RAW - Chicken: Oven: DO NOT HEAT PLASTIC IN OVEN. Roast chicken in 375 degree oven for 15-20 min., or until fully cooked. Grill: grill chicken over medium heat 10-12 min., turning halfway through. To prevent exposed wooden skewer from burning, place a piece of foil on grill and position wooden skewer over foil.

Roesti: melt butter (or oil for dairy free) in frying pan over medium heat, add roesti and sear until crisp- about 3 min., flip and sear on other side until crisp- about 3 min. Serve skewers topped with red pepper and walnut sauce.


chicken (marinated with: smoked paprika, lemon zest, roasted garlic, oil, salt), red bell peppers, onions, red pepper and walnut sauce (red peppers, walnuts, red wine vinegar, red wine, olive oil, smoked paprika, salt, tomatoes), roesti (potatoes, salt, pepper, oil), butter

This meal is:

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