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11Sep13

Posted by in San Francisco | 0 comments

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Tonight we shed some tears because there were jokes about balls, which never gets old.

We’re now at that point where we’re having farewell dinners and drinks with friends who we won’t see for a while. Kind of makes you think that life would be way more awesome if every week was about trying to spend time with the folks you care about!

 

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/ DINNER RECIPE: WHOLE ROASTED CHICKEN WITH ALMONDS, DATES AND LEMONS /

From Pascale’s Kitchen, with slight adaptations
Serves 4-6

6-8 shallots, peeled and quartered
1/3 lb. dates
6 meyer lemons, quartered
Juice of 1 orange
1 T honey
4-5 lb. chicken, rinsed and patted dry
2-3 cloves garlic, peeled and minced
3 oz. almonds
Salt and pepper

Preheat the oven to 400 degrees. Place the lemon, dates and garlic at the bottom of a dutch oven. Place the chicken, breast side down, on top of the lemons. Whisk together the honey and orange juice and then pour on top of the chicken. Cover and cook in the oven for 45 minutes.

Remove pot and open carefully. Turn the chicken breast side up and add in the almonds. Replace the cover and cook for 45 more minutes.

Remove from the oven and serve with the lemons, dates and almonds. Don’t forget the juices!

 

 

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