Apple Pepper Chicken
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    3-4 tbls extra-virgin olive oil
    4 cloves garlic, minced
    4 chicken thighs, skin on, seasoned with salt and pepper
    1 large shallot, minced
    1 crisp red apple or granny smith apple
    1 medium zucchini, julienned
    1 red pepper, julienned
    1 yellow pepper, julienned
    1 lemon, quartered
    Ground coriander

    Heat the olive oil in a large skillet to medium. Sauté the garlic until it is golden and releases
    fragrance. Remove the garlic and some of the oil.
    Return the pan to the burner - add the chicken, skin side down. Let brown without turning,
    moving the chicken in the pan occasionally to circulate the oil.
    While waiting - skin and slice the apple in ¼ inch slices.
    Peek to see if the skin has browned - remove the chicken from the pan. Drain off excess
    chicken fat.