Recipes Featured 2

Spicy, simple, and fresh. Cubed chicken is sautéed with Sahtein Seasoning, salt, and hot sauce, then served in crisp endive leaves and finished with chopped scallions and celery for crunch.

Ingredients
• 2 chicken breasts, cut into small cubes
• 1 tablespoon olive oil
• 1 teaspoon Sahtein Seasoning
• 1⁄2 teaspoon salt
• Hot sauce, to taste
• 4–5 scallions, finely chopped
• 1–2 celery stalks, finely chopped
• 2–3 heads Belgian endive, leaves separated

Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add the cubed chicken and sauté until fully cooked and lightly golden.
3. Season with Sahtein Seasoning and salt, then add hot sauce to taste. Toss well to coat.
4. Remove from heat once chicken is cooked through.
5. Arrange endive leaves on a serving platter.
6. Spoon the spicy chicken into each endive leaf.
7. Top with chopped scallions and celery.
8. Serve immediately or chill briefly before serving.