Seared Turmeric Chicken & Couscous with Greens

Seared Turmeric Chicken Hummus, Peppers, Couscous & Greens – Candy Coated Culinista

The iron journey continues….

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 1 hr 25 min.
Difficulty level is: Medium, time-consuming

From: Everyday Superfood

Ingredients
• 2 large roasted red peppers
• 2 sprigs of fresh oregano
• 1 tsp ground turmeric
• Olive oil
• 2 boneless skinless chicken breast
• 7 oz Seasonal vegetables, like Swiss chard or spinach
• ½ cup whole-wheat couscous
• ½ a bunch of fresh mint
• pomegranate seeds
• fresh carrots, peeled and diced
• 1 sprig green onion, diced
• 1 lemon
• 1 tbsp blanched hazelnuts
• 1 can of chick peas
• Olive oil
• Lemon
• 3 garlic cloves
• Salt, to taste
• Plain yoghurt, optional
• Hot sauce, optional

Assembly
1. Preheat oven to 400°F and roast red peppers coated in olive oil for an hour.
2. Finely chop oregano and place in a bowl along with turmeric, salt and pepper and olive oil.
3. Add chicken to the marinade and set aside.
4. Blanch greens in a large pot of boiling water under just tender and reserve water.
5. Add couscous to the just boiled greens water and season and let sit for 10 minutes.
6. Add mint to couscous and squeeze in half a lemon.
7. Toast hazelnuts in a dry non-stick frying pan over medium-high heat and crush in a pestle and mortar slightly.
8. Cook chicken over high heat in a cast-iron skillet for 4 minute on each side until cooked through.
9. Remove stems from red peppers and set aside.
10. Reheat greens if needed.
11. Place chick peas in a food processor along with olive oil, lemon juice, garlic and salt and blend.
12. Serve chicken with couscous, peppers, greens and hummus.
13. Add hot sauce if desired.

Please Enjoy

My thoughts
This is one of my favourite recipes. It combines all the components I enjoy except I wasn’t a fan of the hazelnuts. Marinating the chicken in turmeric gave it a lovely colour and taste and my favourite part was the roasted red peppers and the lemony bright hummus. As a plus I boosted my iron level some and I love that there can be a vegetarian and meat option.

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Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

The perfect weekend family dinner with and Southern and Persian twist.

Yield/Serving: 4
Prep Time: 24 hours prior
Cook Time: 60 min. plus
Difficulty level is: Medium

Buttermilk chicken from: Salt, Fat, Acid, Heat

Buttermilk Chicken

Ingredients
• 3 ½ – 4 pound chicken
• Salt
• 2 cups buttermilk

Assembly
1. The day before you want to cook the chicken remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife.
2. Reserve for stock.
3. Season chicken generously with salt and let sit for 30 minutes.
4. Stir 2 tablespoons of kosher salt or 4 teaspoons of fine sea salt into the buttermilk to dissolve.
5. Place the chicken in a re-sealable plastic bag and pour buttermilk in.
6. If the chicken won’t fit double up two plastic grocery bags to prevent leakage and tie the bag with a piece of butcher’s twine.
7. Seal it and squish the buttermilk all around the chicken, place on a rimmed plate and refrigerate.
8. If you’re so inclined, over the next 24 hours turn the bag so every part of the chicken gets marinated, but that’s not essential.
9. Pull the chicken from the fridge an hour before you plan to cook it.
10. Preheat the oven to 425°F with a rack set in the center position.
11. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without obsessing.
12. Tightly tie together the legs of the chicken with butcher’s twine.
13. Place chicken in a 10” cast iron skillet or shallow roasting pan.
14. Slide the pan to the back of the oven with the legs facing the back.
15. After 20 minutes reduce heat to 400°F and continue roasting for 10 minutes and move the pan allowing another side to brown.
16. Continue rotating so that all sides can brown and continue to roast for 30 minutes or so until juices run clear.
17. Let rest for 10 minutes before carving and serving.

Tips
• Know your salt and how much to add.
• Use yoghurt if you can’t find buttermilk

Chelo or Tadig (Persian Steamed Rice)

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Medium

Ingredients
• 1 cup basmati rice
• 1 1/4cup water
• ¼ cup canola oil
• 1 tbsp salt
• Turmeric, to taste
• Saffron, to taste
• 3 pats of butter

Assembly
1. Rinse rice a few times until water runs clear.
2. Add water to pot and over medium-high heat boil.
3. Once water has boiled bring temperature down and simmer for 20 minutes.
4. In a small bowl mix, turmeric, saffron, a little water and canola oil and set aside.
5. As rice is steaming bore holes into the rice with the end of a spatula.
6. Pour turmeric saffron mixture over rice.
7. Wipe pats of butter around the edges on the pot and continue to cook.
8. Continue to cook until the bottom on the pan forms a crust.
9. Flip unto a plate and serve.
10. Optional – just flavour the rice with the turmeric and saffron mixture and serve in a bowl.

Tips
• I have never been a fan of burnt rice and as a West-Indian child, I have come across this many a time, so I opted for jus t flavoured rice.

Persian inspired Cauliflower

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 6 min.
Difficulty level is: Easy

Ingredients
• Cauliflower, cut into florets
• 2 tbsp lemon oil
• Sumac, to taste
• Cumin, to taste
• Thyme, to taste
• ¼ pomegranate seeds
• Handful of cilantro, removed from stems
• Pistachios, shelled and chopped
• Pomegranate molasses

Assembly
1. Using a medium sized saucepan, steam cauliflower until just tender as set aside in a bowl.
2. Pour lemon oil, sumac, cumin, thyme into bowl and coat using hands.
3. Sprinkle pomegranate seeds, cilantro, pistachios and drizzle with pomegranate molasses.
4. Serve.

Please Enjoy

My thoughts
The chicken was salty and briny and the buttermilk marinated chicken made the chicken so succulent and simple. This was my first time using buttermilk in any of my cooking or baking as I have never understood the concept of sour milk. The Chelo almost Tadig rice was a bright and flavourful and complemented the chicken perfectly. The veggies was a nice addition; but I really hate cauliflower and am still trying to find a way to love it. I could tolerate it in this dish; but I will swap it out next time for broccoli or Romanesco. The pomegranates added a tartness, while the cilantro and pistachios added a lemony and crunchy texture. This is a wonderful complete meal that received comments like “wow look at this feast” and “look so yummy” with those compliments all that time in the kitchen and prepping was very much worth it.

Buttermilk Chicken – Candy Coated Culinista

Chelo – Candy Coated Culinista

Persian-Inspired Cauliflower – Candy Coated Culinista

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

West Indian Curry Chicken & Curry Chickpea

West Indian Curry Chicken & Curry Chickpea – Candy Coated Culinista

I received a text Sunday asking “You in the office tomorrow” to which I replied yes. When I came to the office there was a package on my desk saying “Dhal puri for you”. Well now I’m excited I’m always talking about dahl puri to my Indian West Indian friends and that I can eat it just the dahl puri by itself and totally be satisfied. I almost never make Caribbean food and I have never been fond of curry or spice anything; but this gift had me running home happy to make dinner. I was so surprised that I had all these ingredients at home, yet I never ever made a curry.

Yield/Serving: 5
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Curry Chicken

• 2 tbsp coconut oil
• 4 small potatoes, cut into chunks
• 5 chicken breasts
• 2 tbsp curry powder
• 2 tsp all spice
• 1 tsp cayenne powder
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp red chilli peppers
• 1 tsp chilli powder
• 2 knobs of ginger, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup peas
• Handful chives, chopped
• Handful parsley chopped
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1 scotch bonnet pepper, optional
Curry Chickpea
• 2 sweet potatoes, cut into chunks
• 2 tbsp coconut oil
• 1 small onion, diced
• ½ red bell pepper, deseeded and chopped
• 3 garlic cloves, finely diced
• 2 knobs of tbsp curry powder
• 1 tsp all spice
• ½ tsp cayenne powder
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp red chilli peppers
• ½ tsp chilli powder
• 2 knobs of ginger, diced
• 1 can chickpeas, washed and drained
• Handful of grape tomatoes, halved
• ½ can of coconut milk
• Handful of spinach, stems removed
• Handful of rapini, stems removed

Assembly
Curry Chicken
1. Using a Dutch oven add coconut oil over medium high heat.
2. Add potatoes and chicken breasts and turn chicken as needed until almost cooked through.
3. Add all the spices, ginger, onion, and garlic along with peas, chives, parsley, chicken broth and scotch bonnet.
4. Turn stove down to low medium and let the curry simmer for 10 minutes to let the spices and mixture marry.
Curry Chickpea
1. In a large saucepan add coconut oil over medium high heat.
2. Add sweet potatoes, onion, red bell pepper, garlic and ginger.
3. Add all the spices along with the chickpeas and grape tomatoes.
4. Pour in the coconut milk along with spinach and rapini and turn temperature down to low medium and let simmer for 10 minutes to let the spices and mixture marry.

Tips
• Serve with basmati rice or dhal puri.
• You can use squash instead of sweet potatoes if desired.
• Pour vinegar in a bowl near the stove to lessen the curry smells in the house.
• If curry is to spicy add some coconut milk to calm it down.

Please Enjoy

My thoughts
I spent a good 3 hours making these two dishes and when I was done I needed to relax; but you know what this was so worth it. Funny enough I found the curry chickpea to be way more spicy that the curry chicken. It tasted great; but there was a slow burn; which I almost couldn’t tolerate. The curry chicken was much more my speed as I love a mild but flavourful curry. It reminded me of all those roti’s I’ve had but never attempted to make. I split this recipe in half and added a scotch bonnet pepper to prove that I can make a recipe truly Caribbean, even though I wasn’t planning on consuming it. I gave the peppery portion to my Guyanese gals, to see if I’m worthy of cooking West Indian and a portion to my dad to surprise him. The only thing I disliked was the fact that the curry smell was throughout the house. I was so glad I closed the bedroom doors; but upon my comment, I learned a bowl of vinegar near the stove while you’re cooking will lessen the drifting of the curry smell. My West Indian family and my Guyanese Gal’s said “it tasted great”, one commented it “tasted like my mom’s” and another said “I didn’t know you could cook Indian”. Well I’ll take all the compliments and be happy I can cook Spicy West Indian even though it is not my favourite type of cuisine. I can now label myself the girl with the Caribbean background that can cook it; but chooses not to and that’s fine by me.

West Indian Curry Chicken – Candy Coated Culinista

Curry Chickpea – Candy Coated Culinista

Basmati Rice – Candy Coated Culinista

Dhal Puri – Candy Coated Culinista

Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce – Candy Coated Culinista

My love of Greek food never fades and yet I have never made chicken souvlaki at home.

Yield/Serving: 6
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Tzatziki Sauce

• 1 cup Greek Yoghurt
• 1 tbsp lemon juice
• 1 clove garlic
• ¼ of English Cucumber
• 1 tsp sea salt
• 1 tbsp fresh dill, chopped
• Sea salt, to taste
• Black pepper, to taste
Chicken Souvlaki
• 3 chicken breasts
• 2 tbsp extra virgin olive oil
• ¼ cup lemon juice
• 3 garlic cloves, minced
• 2 tbsp dried oregano
• ½ tsp sea salt
• Black pepper, to taste
• Tomatoes
• English cucumber
• Red onion
• Kalamata olives
• Romaine lettuce
• Mozzarella cheese
• 6 Greek pitas

Assembly
Tzatziki Sauce

1. In a food processor add yoghurt, lemon, garlic, cucumber, sea salt, dill and pepper and blend.
2. Pour into a container and let chill.
Chicken Souvlaki
1. Make marinade of lemon juice, garlic, oregano, sea salt and black pepper.
2. Cut chicken breasts into cubes and pour marinade over top and place in fridge for 3 hours to marinate.
3. Using a cast iron skillet pour extra virgin olive oil into pan and cook chicken cubes, 3 minutes per side or until cooked through thoroughly.
4. Serve pitas warmed and add toppings along with tzatziki and mozzarella.

Tips
• Tzatziki can keep for a few days.

Please Enjoy

My thoughts
This was a messy but delicious meal and I’ve never had a chicken souvlaki that wasn’t messy so I know I did this right. I especially loved the sauce that was extra garlicky and had a wonderful kick. The chicken was moist and succulent.

Spatchocked Chicken with Asparagus & Grilled Lemons

Spatchocked Chicken with Asparagus & Grilled Lemons – Candy Coated Culinista

A simple weeknight grilling dinner, so good it can be served for Sunday dinner.

Yield/Serving: 2 to 4
Prep Time: 15 min.
Cook Time: 35 min,
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• One 4-4 ½ pound chicken, spatchocked (ask your butcher to spatchock it for you
• Extra virgin olive oil, for drizzling
• Kosher salt
• Ground black pepper
• 1 bunch of thyme
• 8 ounces haricots, bottoms trimmed
• 2 spring onion, halved
• 2 lemons
• Flaky salt

Assembly
1. Spatchock chicken by removing the spinal cord and lightly drizzle with olive oil and then sea with salt and pepper.
2. Tuck the wings under the legs making the chicken lie flat.
3. Spread thyme and oregano on a baking sheet and set aside to marinate at room temperature for 30 minutes.
4. Prepare charcoal grill or coat the gill pan with extra virgin olive oil over high heat using a paper towel.
5. Place season chicken, skin side down onto the grill with the thyme & oregano underneath and brown skin for 8 – 10 minutes.
6. Turn chicken, discard any burnt thyme or oregano, and cook until nearly cooked through and cook for another 8-10 minutes.
7. Flip chicken again and cook for another 3-5 minutes until skin is crisp and browned.
8. Transfer to a baking sheets to rest
9. Place asparagus over grill and char for about 5 minutes, ensuring you get grill marks.
10. Cut lemons in half and grill along with the onions.
11. Mix onions with the asparagus.
12. Serve chicken on a platter family style with asparagus and grilled lemons.

Tips
• I added oregano, used white onion instead of green onion and also swapped asparagus for the green beans as its asparagus season.
• Serve with potatoes on the side.

Please Enjoy

My thoughts
I have been wanting to practice my grilling skills and this book is a great option as these recipes are easy and well good for weeknight grilling. I opted to buy a enamel cast-iron grill pan as I didn’t want to pull out my cumbersome indoor grill. The recipes turned out excellent, the only thing I have to do is get stronger grill marks next time. Otherwise this recipe tasted to healthy and yet so simple. I opted to spatchock my chicken myself as I had never done this before. I found it a little gross removing the spinal cord, and have much respect to butchers getting the job done. All I could think of when I was butchering this chicken was the ritual called the Blood Eagle from Viking lore; which was a tad funny that my mind went there; but it was apt. This recipe is easy to swap out any in season veggies you prefer and get the same amazing results. I have never had a grilled lemon and enjoyed squeezing it over the asparagus and chicken. I served lemon oil gem potatoes with cayenne pepper on the side. I will be making this again. This recipe is visually attractive and will catch your dinner guests or families attention.

Chicken Alfredo

Chicken Alfredo – Candy Coated Culinista

How can something that looks so simple and uncomplicated taste so divine and complex. That was my reaction to this recipe after asking the question “do you have any requests” and then I said to myself I guess it’s time to learn how to make chicken Alfredo.

Yield/Serving: 4 servings
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Medium, a little time consuming

Ingredients
• 2 handfuls linguine pasta
• 4 boneless chicken breast
• Sea salt, to taste
• Black pepper, to taste
• Dried Oregano, to taste
• Dried Basil, to taste
• Dried parsley, to taste
• 1 tbsp extra virgin olive oil
• 2 tbsp margarine
• 1 head of broccoli, cut into florets and stems chopped
• 3 pieces of bacon, fried and crumbled
• 2 handfuls button mushrooms, sliced
• 2 tbsp margarine
• ¾ cup chicken broth
• ¾ cup 2% milk
• ¼ cup heavy cream
• 2 cloves garlic, minced
• 2 anchovies, finely chopped
• 1/3 cup parmesan cheese
• ½ cup cream cheese
• ¼ cup mozzarella, shredded
• Fresh basil, chiffonade
• Fresh chives, finely diced
• Parsley, to garnish

Assembly
1. Preheat oven to 350°F.
2. Boil a large saucepan with salt and canola oil.
3. Season chicken breasts with sea salt, pepper, oregano, basil and parsley.
4. Using a cast iron skillet over medium-high heat and add extra virgin olive oil and margarine and sear all sides of the chicken for 2 minutes
5. Then place in oven and continue to cook for 20 minutes covered in aluminum foil and let rest.
6. Meanwhile a saucepan steam broccoli.
7. Using a medium frying pan fry mushrooms in a little extra virgin olive oil and set aside.
8. Using the same frying pan cook three slices of bacon, drain on a paper towel, crumble and put into the same large bowl.
9. Add linguine into pot and cook until aldente and drain well.
10. Using a small saucepan over medium-high heat melt the margarine and Gradually add in the chicken broth, 2% milk and whisk constantly.
11. Add in the minced garlic, anchovies, parmesan cheese and mozzarella cheese and whisk until sauce has Gently broccoli, mushrooms, bacon, chives, basil and alfredo sauce into the pot with the pasta.
12. Serve immediately and garnish with parsley if desired.

Please Enjoy

My thoughts
I’m in love with this recipe, now it’s not the traditional recipe as I just can’t help myself but it still has the flavours and it tasted divine. The addition of the mozzarella cheese, bacon and anchovies was a great idea and I think the recipe would have felt like it was missing something without out these. This is definitely a rich dish; but still so satisfying. This is one of my recipes that was talked about days after so I know I did a great. I even patted myself on the back for a job well done and I made it again the following week.

Buddha Bowls with Turkey & Chicken Kofta Kebabs

Buddha Bowls with Turkey & Chicken Kofta Kebabs – Candy Coated Culinista

These healthful round bowls of proteins, fresh vegetables and grains are a delight to anyone. In addition, the best part of these bowls is you can use whatever you have on hand and skies the limit.

Yield/Serving: 6
Prep Time: 30 min.
Cook Time: 1 hr. & 30 min.
Difficulty level is: Easy, time consuming

Ingredients
Hummus

• 1 red pepper, roasted
• ¾ cups chickpeas
• 2 cloves garlic, finely diced
• 6 tbsp tahini
• 4 tbsp extra virgin olive oil
• ½ tsp Kosher salt
• ½ tsp Black pepper
• any seeds, to garnish
Turkey & Chicken Kofta Kebabs
• ½ pound lean ground chicken
• ½ pound lean ground turkey
• ½ small white onion, diced
• 4 garlic cloves, finely diced
• 1 cup breadcrumbs
• 1 egg
• Onion powder, to taste
• Garlic powder, to taste
• Kosher salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Dried parsley, to taste
• Curry power, two pinches or to taste
Buddha Bowl
• Kidney beans
• Lentils
• Chives, chopped
• Carrots, steamed
• Broccoli florets, steamed
• Brussel sprouts, halved and sautéed in vegan butter
• Red skinned potatoes, boiled
• Lemon oil, to drizzle
• Slivered almonds, to garnish

Assembly
Hummus

1. Preheat oven to 400°F.
2. Cut red pepper in half and drizzle with extra virgin olive oil.
3. Roast for 1 hour and set aside to cool.
4. Pour chickpeas, garlic, tahini, extra virgin olive oil, salt & pepper in a food processor and blend.
5. Add in the red peppers and blend once again.
6. Once mixture is smooth, set aside in a small bowl.
Turkey & Chicken Kofta Kebabs
1. Preheat oven to 350°F.
2. In a large bowl add in ground chicken and turkey, white onion, garlic, breadcrumbs, eggs and spices and mix until combined.
3. Form ground meat into a football shape and place of a aluminum foil lined roasting pan.
4. Bake for 35 minutes and let cool.
Buddha Bowl
1. Drain and pour kidney beans into a bowl and prepare the lentils by boiling for 5 minutes. Or use canned lentils if desired.
2. Chop chives and set aside.
3. Steam carrots and broccoli, meanwhile sauté brussel sprouts in a frying pan in vegan butter.
4. In a small saucepan boil 2 red skinned potatoes until tender. Let cool and then cut into chunks.
5. Add all ingredients into a bowl and drizzle with lemon oil and serve.

Please Enjoy

My thoughts
This was my meal prep for the week. I don’t ever do meal prep; but I found this lends itself to being perfect for meal prepping. My favourite aspect was the hummus and I have come a long way from 2014. I posted a recipe I made for feta hummus where I still wasn’t a fan even though I add feta. So this time I bought feta thinking I would need it once again and I absolutely loved the roasted red pepper hummus without any feta. I can now say I love hummus and I’m excited to make a beetroot hummus next. The preparation of veggies was very simple and my taste testers really enjoyed this. I got told “you trying to show me up by making your own hummus eh.” “what did you use in that hummus and kofta” to which I replied “C’C’s secret spices and love. Love makes everything taste better.”

Cornish Game Hen with White Heirloom Haricots

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Thanksgiving is this weekend and I was in the mood to do a little trial run for the big day.

Yield/Serving: 2
Prep Time: 35 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Rock Cornish Game Hen

• White onion, slices from half a small onion
• Garlic, 2 cloves whole
• Dijon Mustard
• Dried basil
• Dried rosemary, crushed
• Lemon, slices from half a lemon
Smashed Potatoes
• Yellow skinned gem potatoes
• Fresh thyme, sprinkle on top
White Haricots with Chives
• White haricots
• Chives, finely chopped
Sauteed Mushrooms
• Handful button mushrooms, quartered

Assembly
Rock Cornish Game Hen

1. Preheat oven to 375°F.
2. Slice onions and place inside the cavity of the hen along with whole garlic.
3. Rub spices over hen and spread Dijon mustard over top.
4. Bake for 1 hour and until the skin is a golden brown.
Smashed Potatoes
5. Over high heat boil a pot of salted water with the gem potatoes.
6. When the potatoes are slightly tender drain; set aside and let cool.
7. Once cooled place potatoes on a cutting board and smash overtop with a mug base and sprinkle with fresh thyme.
White Haricots with Chives
8. In a medium size saucepan steam haricots until just firm.
9. Immediately place haricots in an ice bath to shock them and stop the cooking process.
10. Set aside in a bowl and add chives and mix.
Sauteed Mushrooms
11. Using a small frying pan, place a little extra virgin olive oil and sauté mushrooms.
12. Place of platters and serve.

Tips
• Make a quick scratch gravy from the pan drippings

Please Enjoy

My thoughts
These little hens are such a simple, gourmet way to enjoy your Thanksgiving. If you are not in the mood for Turkey or have guests that dislike turkey; this is the way to go. One hen per person is a wonderful idea and also having an intimate dinner for two splitting the rock hen in half works just as well. This meal felt very farm to table with the Farmer’s market finds and a more unique protein. I have already bought another hen for a rainy day when I want to make something just a little more special for my guests.

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Asparagus Stuffed Chicken

C.C.’s Savoury Stuffed Chicken – Candy Coated Culinista

Yield/Serving: 3
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 3 chicken breasts, sliced halfway through breast but not to the end of the breast
• Sea salt
• Black pepper
• Season salt
• Dried basil
• Dried oregano
• Garlic powder
• Onion powder
• Greek spices
• 2 tbsp extra virgin olive oil
• 3 button mushrooms, sliced
• 12 asparagus, bottoms cut off
• 6 grape tomatoes, cut lengthwise
• 1/3 cup mozzarella cheese, shredded

Assembly
1. Preheat oven to 350°F.
2. Slice into chicken breast lengthwise down the middle; but not all the way through.
3. Season chicken breasts with spices.
4. Place asparagus, grape tomato, mushroom and sprinkle some mozzarella cheese inside the chicken breast.
5. Heat large frying pan over medium-high heat and pour olive oil in.
6. Once oil is hot sear top and bottom of the chicken breast.
7. Place chicken into a roasting pan and bake for 30 minutes.
8. Serve and enjoy

Please Enjoy

My thoughts
I have always wanted to make a stuffed chicken and I’m happy I finally have. I have learned that I was too generous with the filling and next time I will scale back a touch. Other than that this was beyond delicious and fresh.

Roast Chicken with Plums

Roast Chicken with Plums – Candy Coated Culinista

Yield/Serving: 3-4
Prep Time: 15 min.
Cook Time: 1 hour plus
Difficulty level is: Easy

From: Diner: Changing the Game by Melissa Clark

Ingredients
Chicken

• 1 large lemon, grated
• 1 tbsp ground sumac
• 2 tsp kosher salt
• 1/2 tbsp black pepper
• ½ tsp cinnamon
• ½ tsp allspice
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, grated or minced
• 1 whole chicken, 4 pounds
• 1 bunch of thyme, for garnish
Plums
• 4 plums, halved & quartered
• 4 shallots, sliced into rounds
• 1 tbsp honey
• ½ tbsp extra virgin olive oil
• ¼ tsp kosher salt
• ¼ tsp cinnamon
• 1/8 tsp allspice
• 1 bay leaf, torn in half

Assembly
1. Grate the zest from the lemon and place in a small bowl.
2. Add and stir in the sumac, salt, pepper, cinnamon, allspice along with the olive oil and garlic.
3. Rub chicken and throughout the cavity of the chicken.
4. Split the thyme bindle into half and place into the cavity of the chicken.
5. Place in a roasting pan on a wire rack and let marinate for 1 hour and up to 24 hours.
6. Let chicken come to room temperature before cooking for 30 minutes.
7. Preheat oven to 450°F.
8. In a medium sized bowl mix together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tsp of water.
9. Spread mixture on the bottom of the roasting pan and place the chicken on top and roast for 30 minutes.
10. Squeeze 1 tablespoon of lemon juice and mix with remaining 1 tablespoon of olive oil.
11. Drizzle over chicken and continue to cook for 30 to 45 minutes longer.
12. Let the chickens rest covered in foil for 10 minutes and then carve.
13. Serve with plums and add more fresh time for garnish.

Please Enjoy

My thoughts
I choose this recipe as I have been looking for interesting and new ways to serve my proteins. I have never cooked with sumac before and I had to research what the flavour and taste of sumac was. Once I learned it had a lemony taste I was delighted. I have never thought to incorporate plums into a dinner dish and this was a lovely addition. I found this to be a touch too savoury for myself though as I had leftover that hung around for more than two days. I batched down this recipe as the original called for 2 whole chicken, which I was not planning to invest in with new flavour combinations. Overall I think this could be a hit depending on the audience. I enjoyed this; but it wouldn’t go into my weekly menu; more like every two months to change things up and during plum season.

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