2cupsRed Verjus(unsweetened and unfermented grape juice or use chicken broth)
2tablespoonsextra virgin olive oil
1teaspoonground coriander
1teaspoonground fennel
Sea salt and freshly ground black pepperto taste
1tablespoonminced fresh ginger
12boneless skinless chicken thighs
1/2cupunsweetened apple juice
1tablespooncoconut aminosor use soy sauce
1/2tablespoonapple cider vinegar
2mediumgreen applescored and sliced
6cupsWatercresstrimmed and washed
1cupwhole almonds
Instructions
DO AHEAD TIP: Marinate the chicken, see recipe.
In a large mixing bowl, whisk together first 6 ingredients (verjus through ginger). To the same bowl add chicken. Place bowl in refrigerator and marinate at least 6 hours or overnight.
Remove chicken from marinade. On a grill or a grill pan, prepare a medium-hot fire. Place chicken on
grill and allow to cook for 7 minutes, turn chicken over and cook 2 to 3 minutes more, or until fully cooked. Remove chicken from grill and keep warm.
In a mixing bowl, whisk together apple juice, coconut aminos, and vinegar. To the same bowl add remaining ingredients (apples through almonds) and toss again to coat ingredients in dressing. Portion 2 thighs per serving with an equal amount of apples and dressed salad. Spoon remaining dressing over chicken and greens.
Notes
Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)