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
  • 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)
METHOD
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
NOTES:
  • 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

Freedom Bulletin #225

By Zina Stone • 20 Apr, 2024
In this bulletin...

Mussels with White Beans & Tomatoes

By Zina Stone • 18 Apr, 2024
Ingredients 2 tablespoons extra-virgin olive oil 4 cups grape tomatoes, halved 1 medium shallot, sliced 3 cloves garlic, thinly sliced 1 teaspoon chopped fresh thyme, plus more for garnish ¼ teaspoon crushed red pepper 1 can no-salt-added white beans, rinsed 1kg mussels, scrubbed and debearded if necessary (see Tip) ½ cup dry white wine Lemon wedges for serving

Freedom Bulletin #224

By Zina Stone • 13 Apr, 2024
In this bulletin...
More Posts
Share by: