FROM ROBERT HILL, ARTISTIC DIRECTOR, ORLANDO BALLET
“I developed this recipe as a way to have lunches for almost a week at work when I almost always have to do working lunches. It’s healthy and delicious.
I typically put the food on a bed of raw spinach (sometimes a bed of rice or even mashed potatoes) and heat it in my office microwave oven.
”
SERVES:
6+
PREP TIME:
25 MIN
TOTAL TIME:
5 HR 25 MIN
INGREDIENTS
4 to 6 chicken thighs with bone and skin
5 six-inch chicken sausage links
2 cups of sliced mushrooms
1 3/4 cups soy sauce
1 cup of sliced garlic
1 cup of chopped onion
1 cup of chopped red, yellow, and green peppers
1 cup tahini
1 cup of your favorite infused vinegar
1 small can of sliced water chestnuts
One bag of baby carrots
4 tsp of powdered white pepper
Olive oil
5 six-inch chicken sausage links
2 cups of sliced mushrooms
1 3/4 cups soy sauce
1 cup of sliced garlic
1 cup of chopped onion
1 cup of chopped red, yellow, and green peppers
1 cup tahini
1 cup of your favorite infused vinegar
1 small can of sliced water chestnuts
One bag of baby carrots
4 tsp of powdered white pepper
Olive oil
DIRECTIONS
In a large crock-pot, coat the bottom with a light layer of Olive Oil.
Add all of the garlic, onion, and peppers. Add in a layer of the chicken thighs. Add in the sausage. Add the can of water chestnuts. Add the mushrooms on top of that. Add the carrots on top of that. Splash about a cup of soy sauce and a cup of your vinegar. Sprinkle the top with white pepper
Cook for 5 hours.
Mix a cup of tahini with a half cup of olive oil then add in ¾ cup of soy sauce. Stir well and sprinkle some of it on top of the crock-pot chicken meal when done.
Enjoy!
