Gluten Free

Serve this stewlike chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough to hold up to slow cooking methods like braising.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

For a side dish, try basmati rice cooked with a pinch of saffron.

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces, so it only needs to be cured for 4 hours.

Brush on fish, chicken, and burgers.

Save extra pesto to use on other grilled meats or fish. It will last up to 1 week in the refrigerator.