May 29, 2020
MEDITERRANEAN ROASTED CHICKEN WITH TURMERIC & FENNEL
Turmeric has some major anti-inflammatory powers. Recent studies show that turmeric has anti-inflammatory properties that support the immune system. It’s great to cook with and adds a beautiful colour to any dish.
INGREDIENTS
INGREDIENTS
- 1/2 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup orange juice
- 1 lime, juice of
- 2 tbsp yellow mustard
- 3 tbsp brown sugar, more for later
- 1 tbsp garlic powder
- 3/4 tbsp ground turmeric spice
- 1 tsp ground coriander
- 1 tsp sweet paprika
- Salt and Pepper
- 1 large fennel bulb, cored, sliced
- 1 large sweet onion, sliced into half moons
- 6 pieces bone in, skin on chicken (chicken legs or breasts, or a combination)
- 2 Oranges, unpeeled, sliced
- 1 lime, thinly sliced (optional)
- Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
- In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika, salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
- Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
- Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours.
- When ready, preheat the oven to 240 degrees C. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
- Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 75 degrees C.
- Served best with rice
- If you don’t have time you can skip the marinade time in the fridge.
- Enjoy on a cold night with good friends and family
Ingredients 120 g cooked prawns 1 large egg 200 g cauliflower rice, made from fresh cauliflower 50 g small cauliflower florets, cut into chunky pieces 30 g onion, finely diced 1 garlic clove, minced 30 g green peas 1 tsp sesame oil 1 tsp soy sauce Black pepper, to taste Optional: fresh ginger, chilli and spring onion
Ingredients 4 Zucchini (medium, sliced in half lengthwise) 1 tbsp Sesame Oil (divided) Sea Salt & Black Pepper (to taste) 1/2 Yellow Onion (medium, diced) 2 Garlic (clove, minced) 1 1/2 lbs Ground Lamb 1 1/2 tsps Ground Sumac 2 tbsps Parsley (chopped)
Ingredients 1 Sweet Potato (medium, cut into fries) 1 Red Bell Pepper (medium, sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 10 ozs Salmon Fillet 1/4 tsp Turmeric 1 tbsp Lemon Juice 2 cups Kale Leaves (chopped) 2 tbsps Pumpkin Seeds