4 chicken thighs
¼ cup oil (vegetable, olive, or coconut)
2 tablespoons dry oregano
2 lemons (zest and juice)
1 tablespoon salt (optional)
1 tablespoon ground black pepper
1 teaspoon ground coriander
Combine all ingredients and marinate for at least 30 minutes (overnight is preferred)
Preheat oven to 375°F
Heat up cast iron pan on a stovetop burner
Sear chicken thighs in heated cast iron pan
Place chicken in preheated oven until cooked through (approximately 10-15 minutes or until internal temperature reaches 165°F)
1 cabbage head (2 if heads are small)
1 onion (julienne cut)
2 tablespoons garlic (sliced)
¼ cup apple cider vinegar
2 apples (sliced)
1 teaspoon coriander
Salt and pepper to taste
Heat up pan (cast iron or other) on a stovetop burner
Add oil, cabbage, onion, apples, and garlic
Turn heat down to medium, add vinegar
Let cook slow and slow (optional: add 2 tablespoons of butter)
Cook until cabbage is tender, depending on preference
4 potatoes (cut how you like)
¼ cup oil (vegetable, olive, or coconut)
1 tablespoon salt
1 lemon (zest and juice)
1 teaspoon cracked black pepper
1 tablespoon oregano
1 tablespoon parsley
Preheat oven to 375°F
Combine all ingredients and mix well
Cook until tender (about 15-25 minutes)
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