WebDirections. In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve. If using chicken thighs, coarsely grind the boned …
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Web2 lbs. Ground Chicken 3 Tbs. Maple Syrup - (Low Carb Sugar-Free Option - Here) 2 tsp. Himalayan Pink Salt 2 tsp. Rubbed Sage 1 ½ tsp. Dried Parsley 1 tsp. Garlic …
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WebSpray a large frying pan with cooking spray. Brown the chicken over medium high heat. (I did it in two batches). Transfer to a baking dish and put in the oven. Bake for 10 minutes. Meanwhile, in the …
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WebStir in onion and season with salt and pepper; cook and stir until onion is slightly translucent and caramelized, about 5 minutes. Add garlic; cook and stir until …
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WebGrill the sausages. While the grill is heating and the sausages are cooking, wash and cut the vegetables and strip then chop the kale into 1 inch strips. Heat 1/4 cup …
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WebHeat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, chicken, and sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; …
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