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Quick 40-Clove Chicken and Roasted Garlic and Fresh Red-Hot Chili-Garlic Salsa


Here is an easy, low-fat version of the classic French country dish.

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6 boneless chicken breast halves

Coarse salt and freshly ground pepper

1/2 cup extra virgin olive oil

40 garlic cloves, peeled

1/2 cup chopped fresh Italian (flat-leaf) parsley

Preheat the oven to 400 degrees F.

Season chicken all over with salt and pepper, drizzle with oil, and arrange in single layer in a 13-by-9-inch baking dish. Scatter garlic cloves over chicken.

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Cover and bake 20 minutes. Sprinkle with parsley. Bake, uncovered, 10 minutes longer.

Serves 6.

- From the 'Totally Garlic Cookbook,' by Helene Siegel and Karen Gillingham (Celestial Arts, Berkeley, Calif.)


Garlic bulb

Extra virgin olive oil

First peel and then rub off most (but not all) of the loose outer skin of a garlic bulb. Cut top 1/2 inch to 3/4 inch off the top of garlic, exposing most of the clove tops. Holding the bulb in your hand, pour about a tablespoon of olive oil on the top of the bulb so that it drizzles inside. Either wrap the bulb in foil or place inside a terra-cotta garlic roaster. Bake for 50 to 60 minutes in a 350 degree F. oven or in the barbecue. Serve the roasted garlic whole, or squeeze each clove and spread the soft garlic onto hot bread, baked potatoes, or anything that could use a little extra flavor.


6 garlic cloves

16 to 18 serrano chili peppers, preferably red, stemmed

1/8 teaspoon salt

3 tablespoons water

Mince the garlic and chili peppers in a food processor or with a chef's knife. Transfer to a bowl and stir in the salt and water. Serve right away, or cover, refrigerate, and use within one day. It's fiery hot, and excellent on potatoes, shrimp, meaty fish, beef, and tacos. Makes 1/2 cup.

- From 'The Well-Filled Tortilla,' by Victoria Wise and Susanna Hoffman (Workman Publishers)

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