Native Food Store

Lemon Garlic Butter Chicken and Green Beans Skillet

So addicting. This paleo, low carb, keto-friendly chicken thighs recipe is a snap to fix and cook. Chicken thighs and green beans are cooked in one skillet for easy prep and the flavor combination is spot on. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze.

Ingredients
350 g quality dark chocolate , (70%)
250 g unsalted butter
5 large free-range eggs
250 g white caster sugar
200 ml fresh clementine juice , (roughly 15 clementines)

Method
Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size.

Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble.

Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool.

Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup

Ingredients
600 g mussels , scrubbed, debearded, from sustainable sources
4 cloves of garlic
1 bunch of fresh chives , (30g)
250 ml Cornish cider
50 g clotted cream

Method
Check the mussels – if any are open, give them a tap and they should close; if they don’t, discard them.
Peel and finely slice the garlic. Finely chop the chives.
Put a large deep pan on a high heat. Pour in 1 tablespoon of olive oil, then add the garlic and most of the chives, followed 1 minute later by the cider.
Bring to a fast boil, then add the mussels and clotted cream, cover and leave for 3 to 4 minutes, shaking the pan occasionally.
When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, discard them.
Taste the sauce, season to perfection with sea salt and black pepper, then dish up and sprinkle over the remaining chives before tucking in.