Plucky Mole Roasted Chicken

Much has been written on the perfect roasted chicken, but I do believe this one comes very close: moist, deeply savory meat with crisp, salty skin, with almost no effort at all. The key is finding prepared mole at your local Mexican grocer; all of the ones I frequent sell tubs of dark brown, thick, Oaxacan style mole that is just perfect to spoon under the skin. You could, of course, make the mole yourself, but when it’s this good and this easy, why bother? We especially like the chicken from Plucky, available here at the market.


1 whole young chicken, preferably organic, about 3 pounds
3 tablespoons prepared mole, available at Mexican grocer’s
1 orange, cut into quarters, for stuffing
drizzle of olive oil
sea salt and freshly ground black pepper

Cooking Process

Preheat oven to 400, rinse off the bird in cold running water, and dry it thoroughly with paper towels, including inside the cavity. Set it breast up on a roasting pan outfitted with a rack.

Gently separate the skin (see note below). Spoon the mole under the skin – aim for maximum coverage. Stuff the orange quarters into the cavity, and rub the entire chicken with olive oil. Liberally salt and pepper, and roast for roughly 35 minutes. Look at it occasionally to make sure the skin isn’t burning (if it is, make a little tent with aluminum foil for it). Increase temperature to 425, remove it from the oven, flip it over (breast side down), and roast for another 30, 35 minutes or so, or until it’s become deeply browned.
Remove and let it rest for 15 minutes. Carve as you like, squeeze the baked oranges over the meat, and salt and pepper to taste.

Separating the skin:

With the breast side up and using your fingers, very gently begin to pull the skin away from the meat, inch by inch. I sometimes use a small sharp pairing knife to slice the muscle that holds the two together, although with enough patience this can be done with the fingers, too. The idea is to completely separate the skin from the meat, so that it’s simply laying on top. You want the mole mixture to cover the meat, and the skin to act as a “lid” – the fat will begin to render, mix with the sauce, and continually self-baste the meat.

Recipe provided by Eric Gower.

Summer Squash Linguini with Chicken, Goat Cheese, and Basil

Try this summer recipe from “Mariel’s Kitchen” a new cookbook from the granddaughter of Ernest Hemingway, Mariel Hemingway. With this book, Mariel strives to teach readers how to cook more from scratch, by adding to her reader’s “easy-to-prepare” repertoire of nutritious meals.


2 tablespoons coconut or olive oil
2 (4-ounce) boneless, skinless chicken breasts, preferably free-range organic, cut into 1/2-inch pieces
(for a vegetarian variation to this recipe, replace the chicken with firm tofu)
Sea salt
Freshly ground black pepper
1 tablespoon usalted butter
1 tablespoon minced shallot
1 garlic clove, minced
1/4 cup chicken broth, vegetable broth, or water
3 small organic green zucchini, julienned
3 small organic yellow zucchini, julienned
1/4 cup julienned fresh basil
5 ounces goat cheese, crumbled

Serves 4

Cooking Process

1. Heat oil in a large saute pan over medium heat. Season chicken pieces with salt and pepper and saute until the outside is golden and the chicken is cooked through and no longer pink. Remove from pan with a slotted spoon into a bowl, cover to keep warm and set aside. Drain all but 1 tablespoon of oil from pan.

2. Add butter to pan. Add shallot and saute until it becomes soft, about 3 to 4 minutes. Add garlic and saute until fragrant. Add chicken broth, vegetable broth, or water; then add zucchini and saute for about 3 to 4 minutes or just until soft. Remove from heat. Add chicken and basil, season with salt and pepper, and stir to combine. Divide among four individual dinner plates and top with the crumbled goat cheese. Serve immediately.

Grilled Curried Chicken Salad over Summer Greens and Cress

David Evans of Marin Sun Farms and his pasture-raised poultry will partner with Chef Angela Karegeannes of A Fork Full of Earth for another tasty market treat to be prepared at the MFM Farm to Fair Chef Demos during Marin County Fair on July 5th. Check our special events page for demonstration times and location.


3/4 pound Marin Sun Farms boneless thigh meat
3/4 pound Marin Sun Farms boneless skinless breast meat
5 t. curry powder*
1/4 c. mayonnaise (or make your own if you can!!)
1 c. plain yogurt (full fat is best)
1T. lime juice
2 t. honey (optional)
1/4 t. salt, then to taste
fresh cracked pepper or cayenne pepper
1/3 cup red onion, small dice
1 c. red grapes, halved (about 5 ounces)
1/3 c. roasted cashews, toasted and chopped (reserve some whole for garnish)
1/2 c. basil leaves, chopped
1/4 cup cilantro leaves, chopped

Serves 6-8

Cooking Process

Toss the chicken with a bit of oil, salt and pepper. Grill the chicken on medium heat. You can finish on the grill or in the oven. You may also bake the chicken. Cool and chop into medium chunks.

Mix all the remaining ingredients together except the onion, grapes, cashews and herbs. If you have time, refrigerate for 20 minutes to let the flavors merge, then toss the chicken with the dressing and chill one hour more.

Before serving, stir in the reserved items, keeping some for garnish if you wish.
Spoon on top of fresh summer greens such as Bibb, little gems or romaine. You may add cress if you wish, which complements the curry nicely, but it is spicy and not for everyone.

* Homemade curry blend
4 T. tumeric, 2 T. garam masala, coriander seed and mustard seed, 2 t. paprika, fennel seed and cumin seed, 1 t. ginger powder, 1/2 t. nutmeg, cardamom powder, clove powder, 1 stick cinnamon. 1 star anise pod, a pinch of red crushed pepper or cayenne to taste.

In a fry pan, toast all of these things together until they start to smoke a bit and become fragrant. Cool. Remove cinnamon stick and star anise. Blend in coffee grinder. Worth the time and keeps forever!

Grilled Chicken & Cucumber Mint Melon Salsa

Chef Dontaye Ball, owner of Good Foods Catering, wowed audiences at the Marin City Blues Festival this fall with this recipe. The pairing of cucumber, mint, and melon brings new dimensions to grilled chicken breasts!


4 Chicken Breast (boneless, skinless)

1/8 cup of chopped garlic
1 cup olive oil
1/4 cup lemon juice
3 tablespoons fresh chopped rosemary
2 tablespoons salt
2 tablespoons peper

1 yellow flesh melon (firm)
1/4 cup diced red onion
1 handful of mint
1 cucumber
1/4 cup sherry vinegar
1/2 cup extra virgin olive oil
1 pinch chili flakes
1/2 bunch chopped parsley

Cooking Process

Take 1 large mixing bowl. Add chopped garlic, olive oil, lemon juice, chopped rosemary, salt, and pepper. Place chicken breast in marinade for 2 – 8 hours. Take another large mixing bowl and add sherry vinegar, extra virgin olive oil and chili flakes in large mixing bowl. Mix until well blended. Then add small diced melon, small diced cucumber, diced red onions, rough chopped mint and chopped parsley. Grill chicken on both sides for 10 – 15 minutes. Make sure juices run clear then let sit for 5 minutes and slice it. Top grilled chicken with the Mint Melon Salsa & enjoy!

Chicken Basquaise

This recipe comes from a small village in the South of France in Morlaas next to Pau. It is one of Brigitte Moran’s favorite recipes from the region, and can be found in her new book North Bay Farmers Market Cookbook for sale at the Civic Center Farmers Markets. Enjoy!


1 tablespoon olive oil
2 large onions, diced
1 large clove garlic, finely chopped
10 green chile peppers, peeled and diced
2 red, orange, or yellow bell peppers, peeled and diced
6 very ripe tomatoes, peeled and diced
1 tablespoon of parsley
salt and pepper
6 free-range chicken breasts, with skins

makes 5 servings

Cooking Process

Add oil to a large skillet and saute onions, garlic, and peppers. Once the onion has softened, add the tomatoes, thyme, parsley, salt, and pepper. Cover and cook over low heat.

Coat the chicken breasts with flour and add to the mixture of tomatoes and peppers. Cook for 30 to 45 minutes, or until chicken is done.