Origin: Kenya

• Description
• Applications
• Storage
• Recipe

• Aromatic with a slightly minty flavor, can be used as a herb or let dry and be used as a spice. It s one of the ancient herbs that has been and still is used in many cousins for its taste and overall benefits. An excellent choice if you want to cook with fresh herbs, as that s the only state we deliver our food in; as fresh as it ll ever be.

• You can use thyme to season stocks, stews and soups. Thyme pairs well with seafood, red meat and poultry. Thyme releases its flavors slowly so it is favored in long and slow cooking application.

• To store, keep cool and dry until ready to use.

• Balsamic Chicken with Mushrooms

  Ingredients:

  boneless skinless chicken breasts
  2 tsp olive oil
  8 oz. mushrooms, sliced
  2 garlic cloves, minced
  1/2 cup chicken broth
  2.5 tbsp. balsamic vinegar
  1/2 tsp. thyme
  Salt and pepper
  1 tbsp. parsley, chopped
  

  Instructions:

  1. Season the chicken with salt and pepper. Heat the olive oil over medium-high heat. Add the chicken and sear on both sides until golden brown, about 2-3 minutes. Remove the chicken and set it aside.
     
  2. Add the garlic and mushrooms to the skillet and cook for 3-4 minutes until mushrooms begin to soften. Add the chicken broth, balsamic vinegar, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan.
     
  3. Add the chicken and let simmer for 10-15 minutes on low heat or until the chicken is fully cooked.