herbal medicine schools

herbal medicine schools - Herbal magic, Relish the American Table, Lemon Herbed Chicken with Yogurt Dill Sauce : Somehow an assortment of fresh herbs ready and waiting in the refrigerator makes us more creative cooks. We never fail to be amazed by the life they give to our spur-of-the-moment culinary flourishes. Without opening a cookbook for advice, we’ve been able to take everyday dishes up a notch with the help of fresh herbs. Keeping in mind that, with few exceptions, herbs are meant to enhance the flavor of food, we’re careful not to overdo them. We toss a few tablespoons of chopped mint into leafy salads, sprinkle snipped dill over sliced tomatoes and stir basil leaves into vegetable soup just before it’s ready to come off the stove.

For our lemon-herb chicken, we simplified what could easily have been a complicated recipe to make a marvelous dish that features fresh herbs. We coat the chicken parts with a mixture of garlic, lemon and three of our favorite herbs: basil, dill and mint. The chicken is arranged on a baking sheet, popped into the oven, and baked for less than an hour. With a no-fuss yogurt-dill sauce and a side of rice, lemon-herb chicken is proof of the power of fresh herbs.

Lemon Herbed Chicken with Yogurt Dill Sauce

Yogurt Dill Sauce:

1 1/2 cups plain nonfat yogurt

1 garlic clove, finely minced

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

1/2 teaspoon salt

Chicken:

Cooking spray

1 cup chopped fresh basil leaves

1/4 cup chopped fresh mint

2 tablespoons chopped fresh dill

1/4 cup extra-virgin olive oil

6 garlic cloves, minced

Finely grated rind and juice from 1 lemon

4 bone-in, skin-on chicken breast halves (about 2 1/2 pounds)

4 bone-in, skin-on chicken thighs (about 2 pounds)

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Lemon wedges

1. To prepare sauce, drain yogurt in a strainer lined with cheesecloth two hours or overnight. Transfer to a bowl and stir in garlic, olive oil, dill, lemon juice and salt.

2. To prepare chicken, preheat oven to 450F. Coat a large wire rack with cooking spray and place on a rimmed baking sheet.

3. Combine basil, mint, dill, oil, garlic, and lemon rind and juice in a large bowl. Add chicken; toss well to coat. Arrange chicken in a single layer on wire rack; sprinkle with salt and pepper.

4. Roast chicken breasts 30 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170F. Roast thighs 35 to 45 minutes or until an instant-read thermometer inserted into the thickest part of the thigh registers 180F. Serve immediately or at room temperature, accompanied by lemon wedges and Yogurt Dill Sauce. Serves 6.