We asked LA based award-winning Chef Holden Jagger to craft CBD-infused recipes that will be sure to revamp your dinner parties this season.
Step 1: In a medium-sized bowl, add yogurt, turmeric, garlic powder, salt, and lime zest; mix to combine.
Step 2: Add the chicken thighs, and fully coat with the yogurt mixture. Cover in plastic wrap and refrigerate 12-48 hours.
Step 3: Warm a heavy skillet over medium heat. Heat oven to 165 degrees C. Remove chicken from the yogurt mixture, being sure to get the majority of the marinade off before removing it; set marinade aside.
Step 4: In a medium-sized pot with a lid, heat the cooking oil over medium, then add the onion and cook until translucent.
Step 5: Add chicken stock to bowl with remaining marinade, whisking to combine. Add the cooked onions, and bring the mixture to a boil.
Step 6: While that comes to temperature, sear the marinated chicken thighs skin-side down; once seared on one side, add chicken stock marinade; cover with the lid and braise for one and a half hours.
Step 7: While the chicken is braising, rinse 1 cup of medium-grain rice until it runs clear. Bring salt, water, and rice to a simmer in a medium pot.
Step 8: Lower the heat, cover with a lid and simmer until the water has absorbed —about 20 minutes. Add the coconut milk, lime zest, and juice. Keep warm until served.
Step 9: Once the chicken is fully braised, place on a bed of rice; top with Wunderworkshop Turmeric CBD oil and enjoy.
This dish offers a great exploration of the terpene alpha-pinene—or just pinene for short. Mint is rich in this bronchial aerating terpene, and the invigorating flavor we love in mint does its job perfectly by brightening up this dish beautifully. Complete the dish by topping with a few drops of Disciple Miracle Drops CBD tincture.
Step 1: Salt each side of the steak and let rest on a rack in the refrigerator for at least 12 hours, but no more than 24 hours.
Step 2: Combine chopped parsley, chopped mint, crushed red chili flakes, olive oil, red wine vinegar, juice of one lemon in a bowl and let flavors combine for several hours. This can keep in the refrigerator for several days.
Step 3: Cook steak in a hot pan to your preferred temperature; we recommend medium or medium-rare.
Step 4: In a small skillet, heat cooking oil just below smoking point. Add peppers and cook over medium heat until the peppers blister and pick up some color.
Step 5: Add the red wine vinegar and remove from heat; season lightly with salt.
Step 6: To plate, place the peppers on the plate; slice the steak against the grain on the bias, and place over the peppers. Top with chimichurri and 1 dropper of Disciple Miracle Drops, enjoy!