Teachermans Chicken Artichoke Egg Spread Recipes

Steps:

• 1. Boil eggs (add 1/4 t of baking soda to help peel easier). Immediately cool and peel.
• 2. Combine artichoke hearts, mayo, sour cream, eggs, curry powder, salt, and pepper in a bowl until well mixed. That's all folks!
• 3. Add a dash of cayenne for a kick, if desired. Tastes even better after being refrigerated for a couple of hours.

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
• In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
• Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
• Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.