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Tired of the the same old Chicken?

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Many of my clients who are trying to include more chicken in their diets instead of red meat complain that they are tired of chicken. Here’s a recipe that is sure to awaken your interest in the bird! This is an Indian version of Drunken Chicken adapted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. My daughter gave me this book and I am working my way through it as summer produce such as baby eggplants pictured on the cover becomes more available.

Drunken Chicken recipes are found in cuisines from Asia to Latin America and the Mediterranean. They often include beer, wine or some other types of alcohol which are often used to marinate the chicken. This recipe uses beer but it never actually touches the chicken. The alcohol serves to release the flavors of the seasonings in the pan and helps to infuse the chicken with flavor without actually adding alcohol or calories. So the kids can enjoy this too! I make it with Gluten free beer for my husband and it’s become one of his favorites. I especially like spatchcoking the chicken since it cooks in half the time and it also cooks more evenly…

  • 1 12 oz bottle of beer (or gluten free beer, non-alcoholic beer, hard cider or root beer)
  • 1 Tbsp peeled and chopped ginger
  • Grated zest of a lime (save the lime for squeezing over the chicken when it’s served)
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3-4 scallions, roughly chopped
  • 3-4 garlic cloves
  • 1 fresh red chili or jalepeno pepper, roughly chopped
  • About 2 tbsp fresh rosemary leaves
  • 1 tsp smoked paprika
  • 1 tsp ground tumeric
  • 2 tbsp grape seed oil
  • salt and pepper to taste
  • 3.5 pound chicken, spatchcocked to lie flat in the pan

Preheat your oven to 400F. Pour the beer in a deep roasting pan. Add the ginger and garlic.

To make the rub use a food processor (I like to use my Cuisinart Mini-prep for this). Grind up the cumin seeds first, then add scallions, garlic, pepper and rosemary. Pulse or grind the ingredients before stirring in the smoked paprika, turmeric, oil, salt and pepper. Mix well to form a paste and rub it all over the chicken, inside and out making sure to rub some under the skin.

Lay the chicken cut-side down on a rack in the roasting pan. Cook for 40 min or longer, using an instant read thermometer to tell when the chicken reached 160F. Turn on the broiler and allow the skin to crisp up for about 5 minutes but watch it closely to prevent burning. You can also skip the broiling and leave the chicken in the oven for approx 8-10 extra minutes if you’re going to remove the skin anyway.

Rest the chicken for 10 minutes before serving with a squeeze of lemon and a crisp salad or sides of green beans and cauliflower.

 

Introduction to Essential Oils

YL oil bottles

Next Classes Wednesday, June 14 at 5pm and Saturday, June 24 at 10am

Join Maggie for a fun and informative class on Essential Oils. Learn the What, Why, When, Where and How of using Essential Oils as part of your daily wellness routine. Come and sample a variety of oils from plants that can help you replace harmful chemicals in your home and in your personal care products.

Discover why Maggie is to passionate about the power of plants!

This class is free but advanced registration is required. Call now 508-896-9080 to reserve your spot. And feel free to bring a friend !thieves-with-vinegar-and-soda

 

 

Prime Time of Your Life EXPO

Maggie will be exhibiting Saturday, 4/29/17 at the Prime Time Expo 10am-4pm. Click here for more info

YL oil bottles

Come join Tracy Lamperti and I to learn more about Eating for Longevity and Utilizing Essential Oils in Your Everyday Lifestyle: from Green Cleaning to decreasing stress, cooking with Vitality oils, and improving your mood…

We will pep you up with Peppermint Essential Oil and we’ll be diffusing Tangerine Essential Oil and sampling many of the healthy products that can replace toxic products in your home. Stop by our exhibit and enter for a chance to win some exciting prizes!

Please healthy living collagecall for dates and times for upcoming classes on Eating for Longevity and on Introduction to Essential Oils (508-896-9080)

www.LiveNutrition.com      www.EssentialOilsCapeCod.com

 

 

 

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