Grow and Behold Foods
Pieces on the Bone
Super-Easy Chicken
A quick marinade with three ingredients perfectly balance sweet, sour and umami for a beautifully-glazed and delicious bird. Continue reading
Chicken with Rice
The short-grain brown rice, chicken stock and tomatoes combine to make an unctuous delicious base for these tender, flavorful chicken thighs. Continue reading
Roasted Chicken Thighs with Carrots and Potatoes
Perfect for when the weather turns colder, this one-dish meal will warm you from the inside. Continue reading
Pastilla
Pastilla is a rich phyllo-dough pie, once filled with pigeon, but today generally features chicken. This recipe is from the Encyclopedia of Jewish Food by Gil Marks, an amazing trove of culinary delights! This recipe is traditionally served on Sukkot in Morocco because it’s easy to serve out in the Sukkah. Makes 8 to 10 … Continue reading
Chicken Wings with Turmeric and Lemongrass
Try this delicious Malaysian marinade of lemongrass, coconut milk, garlic, ginger and peppers on other cuts of chicken as well. Continue reading
Spicy Red Baked Quartered Chicken
An easy preparation for chicken leg quarters using bright red paprika and chiles. Continue reading
Citrus Pomegranate Chicken
A bright sauce with indian spices, apricots and pomegranates compliments baked chicken nicely; serve with couscous. Continue reading
Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce
The tomato-pepper relish is a beautiful bright red and delicious all on its own. The avocado makes for a colorful addition on the plate! Continue reading
Edith’s Terriyaki Chicken Wings
Anna grew up on this recipe (Edith is her mom). Needless to say, it’s a family favorite! Can be baked in the oven or on the grill. Continue reading
Jambalaya with Chicken and Sausage
This is a delicious, one-pot meal that can have as much meat as you like — adjust amounts of sausage and chicken to suit your taste. Continue reading
Chicken Diablo
This recipe by Sharon Lebewohl is a stunning combination of crispy outside, juicy inside, sweet and spicy. It calls for drumsticks, but is great on thighs as well. Continue reading
Caribbean Chicken Wings
A fantastically flavorful marinade for chicken wings, or larger pieces, that includes some sweet (honey and brown sugar), some sour (apple cider vingegar) and complex and delicious flavors from fennel, orange juice, ginger and onions. Continue reading
Simple Chicken Breast Recipes
Although Mark Bittman compares chicken breasts to a “blank slate,” whose “intrinsic flavor is minimal” (he’s clearly never had chicken from Grow & Behold!) these recipes still look delicious! Continue reading
Naf’s Famous BBQ Sauce
This is the sauce that keeps them coming back for more. Sweet, with a depth of flavor from an exotic blend of spices, this is our go-to BBQ chicken recipe, and it gets ‘em every time! Continue reading
Chicken Marabella
The perennial classic from the Silver Palate Cookbook uses prunes, capers, brown sugar and white wine to tremendous effect. Continue reading
Rum-Molasses Chicken Drumsticks
This outstanding recipe by Chef Sharon Lebewhol is well worth the effort. It can be made ahead, since the flavors intensify after baking. There are approximately 6 drumsticks per pack of Grow and Behold drumticks — this recipe calls for 12 drumsticks, or two packs. It can easily be doubled for a crowd.
Autumn-Perfect Cider-Braised Chicken
Living in Harvard Square I am accustomed to over-achievers. Last spring students took it upon themselves to clear out a grassy area for an edible vegetable garden. I enjoyed watching the garden’s progress and its colorful output – a rainbow of Swiss chard, lolling sunflowers bigger than my head and tomatoes galore. And I wasn’t … Continue reading
Something seasonal: chicken and rhubarb?
There are several options for pairing the mouthpuckering flavorburst of rhubarb with the steady, rich flavor of chicken. Here are a few to try! Continue reading
Lag B’Omer: Launching the Summer BBQ Season!
With Jews all over the world gathering for bonfires next weekend, and the weather warming up enough to make sitting outside thinkable, if not even downright delightful, we’ve once again got backyard grilling on our minds. The first thing to master is the technique of indirect grilling. Essentially, you create a current of heat that … Continue reading
Two spring recipes: Pasta with Chicken and Asparagus; Pot-Roasted Chicken
Home for Passover means perusing my mother’s enormous cookbook collection. I enjoyed thumbing through her worn copy of “Six O’Clock Solutions: Fast and Easy Dinners for Family and Friends” which got us through the busy years of Hebrew school and piano lessons, when the kids’ schedules never quite overlapped yet everyone needed to be fed. … Continue reading
