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Roast Chickens with Pistachio Salsa, Peppers, and Corn


Roast Chickens with Pistachio Salsa, Peppers, and Corn Recipe

Ingredients:
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 3 garlic cloves, minced, mashed to a paste with the back of a knife
  • 3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 2 2 1/2–3-pound whole chickens
  • 2 tablespoons kosher salt
  • Freshly ground black pepper
  • 1 lemon, halved
  • 1/4 cup olive oil
  • 1/2 cup minced red onion
  • 1/4 cup minced capers plus 1–2 teaspoons caper brine
  • Kosher salt
  • 8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers)
  • 4 red Fresno chiles, seeded, thinly sliced
  • 3 cups fresh corn kernels (from about 4 ears)
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 1 cup unsalted shelled pistachios, coarsely chopped
  • 1/4 cup thinly sliced fresh chives
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon kosher salt
  • 1 cup extra-virgin olive oil
Directions:
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