A recipe to impress your guests - Atlanta News, Weather, Traffic, and Sports | FOX 5

A recipe to impress your guests

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ATLANTA -

Are you looking for ideas on how to impress your guests for an upcoming holiday party?  Jennifer Levison, known as Souper Jenny, has a delicious recipe for Roasted Chicken Clementine and Charred Onion Stew that is sure to please any guest!

Recipe:

2 sweet yellow onions, peeled and sliced in 1/4 inch rounds like onion rings
2 tablespoons extra virgin olive oil plus 1 more tablespoon
4 cloves garlic, minced
4 carrots. peeled and cut into one inch chunks
4 ribs celery, chopped
4 cups canned tomatoes, chopped
2 cups butternut squash, peeled and chopped
2 cups fresh spinach, chopped
1 rotisserie chicken, all meat off the bones
3 clementines, peeled and sectioned
2 tablespoons pomegranate molasses
3 quarts chicken broth
Salt and pepper to taste
8 ounces Greek yogurt mixed with one tablespoon of chopped chives

Turn your grill or grill pan on high. Toss the sliced onion in olive oil and put on grill for two minutes on each side or until it has great grill marks. Remove from grill and chop.

Heat the two tablespoons of olive oil in your soup pot. Saute the onion and garlic until it is soft, about two minutes. Add carrots, celery and butternut squash and saute another five minutes. Add tomato, spinach, pomegranate molasses and broth and bring to a boil. Lower heat and simmer for 30 minutes. Add chicken and clementines and simmer another 30 minutes. Salt and pepper to taste.

Top each serving with a dollop of chive yogurt.

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