Love Just Bare ? Leave us a review!

Garnet Chicken with Port & Fig

Tawny ports are wines made from red grapes that are aged in wooden barrels. The exposure to wood imparts “nutty” flavors to the wine, which can be sweet or medium dry. Port is typically served at the end of a meal, but in this simple recipe it creates a luscious sauce that complements the rich dark chicken and fresh figs.

Crispy Garlic Chicken Thighs with Baby Spinach

Just Bare Just 5 Cooking Challenge finalist Whitney R. of Providence, RI created this alternative to fried chicken featuring flax, which is now recognized as a powerhouse of omega-3 fatty acids.

Chicken Pomegranate Tagine

This beautiful and fragrant tagine has a deep flavor tinged with a tartness from the pomegranate juice. As the dish simmers, the dark chicken and dried fruit absorb the crimson of the pomegranate juice and cook into a luscious caramel brown stew. The fresh pomegranate arils and cilantro leaves add a final bright counterpoint.

Chicken Burgers with Bacon, Leeks, & Gouda

These hearty chicken sandwiches aren’t for the faint of heart. Boneless chicken thighs, smoky bacon, rich Gouda cheese, and aromatic leeks make for a big bite burger! Rachel Cooks created this recipe from an ingredient list submitted by Jodi T., who won a grand prize in the Just Bare Chicken +5 Ingredient Challenge.

Chicken Thighs with Blueberry Chipotle Sauce

A finalist in the 2012 Just Bare Just 5 Cooking Challenge, this recipe comes from Melanie T. of Tulsa, OK. The melding of sweet berries, honey, and chile heat is fantastic with chicken.

Refreshed Chinese Chicken Salad

This winter salad is a fresh take on American-style Chinese chicken salads filled with canned mandarin oranges, almonds, and broken chow mein noodles. If you like the bitter-sweet flavor of kumquats, substitute them for the orange segments—just slice them, skin and all, and toss into the salad.