Share your passion for innovation Take your enthusiasm for technology and put it to work As part of our Retail team, you’ll leverage our latest products and services – and teach customers how to get the most out of everything we have to offer. You’ll also enjoy the support of a company that provides the hands-on training and knowledge you need to achieve your career goals. Plus, you’ll get some exclusive Retail perks (like AT&T discounts and tuition reimbursement). It all starts right here. Connect at www.att.jobs/RetailCareers Diversity is the AT&T way of standing apart. Equal Opportunity Employer. © 2015 AT&T Intellectual Property. All rights reserved. AT&T and the AT&T logo are trademarks of AT&T Intellectual Property. Page 28 January 2016 ARCADIA COOKBOOK By Lisa Weisenburger According to this month’s home chef, Rebecca Clyde, CXO and co-founder of Ideas Collide, a Phoenix marketing agency, “Chicken in Coconut Cream is definitely on the Clyde family monthly rotation.” The name alone can get mouths watering. However, if you were in Rebecca’s kitchen the day she made this recipe, the first sense engaged as the front door opened was the sense of smell. The combination of coconut cream, cinnamon, garlic and roasted chicken brought to mind thoughts of family, comfort and tradition. Rebecca’s dad was the one that discovered this recipe, originally from renowned celebrity chef Jamie Oliver. She said he made it often. Rebecca grew up with Sunday family dinner, and “a pot meal” like this one is a tasty choice for this weekly tradition. Pot meals are typically affordable, feed a crowd, and allow the cook to step away from the stove to visit with family and friends. With the dairy-free and gluten-free needs of her immediate family, Rebecca has made some adjustments to the original. She also increased the amount of cinnamon that the recipe used to call for. “The secret to the success of this recipe for my family is the coconut cream.” In fact, the secret to dairy-free desserts in the Clyde household is also coconut cream. “It is a great substitute for cream- based whipping cream… My daughter has even, on occasion, requested whipped coconut cream for dessert,” said Rebecca with a grin. Rebecca credits her Staub Dutch oven, an enameled cast-iron pan, for the moist, tender chicken. She begins the recipe by deeply browning the seasoned whole chicken in this pan, on the stove, and then finishes the dish in the oven. Rebecca prefers her chicken on the crispier side so she leaves the lid off while it bakes in the oven. She recommends occasionally basting by spooning the juices over the chicken. “When I cook any dish, garlic is my favorite ingredient,” said Rebecca. “I can’t cook without garlic.” In this recipe, you don’t peel the garlic, but instead toss in the whole cloves, making it even easier to prepare. Another of Rebecca’s favorite recipes is a simple one. “Just canned stewed tomatoes sautéed with garlic. Add cayenne and red pepper flake. Serve over cauliflower that has been drizzled with olive oil and grilled. Perfect and simple.” Cooking in the Clyde home is a family affair, with the kids regularly getting into the act. In the summer, the kids are often put in charge of dinner. “They like to do it,” said Rebecca. “I figure they are learning something and we are making memories.” Even Dexter, the family’s Cairn Terrier participates when the occasional nibble lands within reach. Rebecca’s love for home cooking goes beyond feeding her family. Rebecca and her husband are business partners and strongly believe in a healthy work/life balance for themselves and the people who work with them. “We are beginning the process of a fairly substantial remodel of our offices and we are putting in a full kitchen with dishwasher and full-size gas range. It’s so we can cook for the team and for each other. We think it will allow for healthier eating.” There’s something about Sunday dinner... PHOTOS BY NTK PHOTOGRAPHY Chicken in Coconut Cream • 1 whole organic chicken • sea salt • fresh ground pepper • olive oil • cinnamon stick • fresh sage (handful) • zest of 2 lemons • 10 garlic cloves, skin on • 1 can coconut cream (440 milliliters) • 1/2 can coconut milk Heat the oven to 375 F. Wash chicken and pat dry. Rub with salt and pepper. Cover the bottom of a heavy pot with oil, and then brown the chicken on both sides until golden. Once it’s fully browned, add remaining ingredients and place in the oven. Keep the cover off for crispier chicken. Baste it every 30 minutes or so for a total of 90 minutes. The chicken will fall off the bone when finished. Serve over rice or quinoa, using the coconut cream mixture in the pan as gravy.

Lara Broadrick Shawna Warner Rebecca Clayton Robin Orscheln