In my last post, I was telling you how much we enjoy Melissa Clark’s recipes and videos. She is an absolute delight and her recipes are fresh, fun and fabulous. The recipe that I’m going to introduce you to here is a prime example of what we’ve come to expect and enjoy from what she’s creating.

Many of the ingredients in this recipe we sourced from our local organic market which is located just half a block up the street from where we live in Cabo and is open Wednesday and Saturday mornings. A fresh, free-range organic chicken, organic lemons, Mandarin oranges, honey, carrots, onion and green onions all combine to make this a truly delicious and flavorful dish. A few steps outside the front door is where I have fresh herbs growing, and I cut some fresh thyme and Italian parsley for the recipe as well.

I highly recommend that you watch Melissa’s video to get a sense of who she is and the fun she’s created with this dish. You can just link to the recipe, but you’ll miss her delightful personality. This dish is described as a “chile-flecked, honey-imbued marinade spiked with fresh citrus juice that gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch.” This is a really fabulous dish that can be prepared a day in advance, making it perfect to warm up in the oven for a dinner party. Serve with rice or something else to soak up and savor the sauce with. This is absolutely a five-star dish that I highly recommend!