Indian Spiced Roasted Chicken with Steamed Broccoli

           It's the middle of the week and if you are like me, you too, are already struggling to cope with a  hungry gang.  Since deliveries aren't in my speed dial anymore, I have to come up with easy to make, tasty, healthy and of course food allergy friendly dishes from the remaining ingredients in the fridge.  Just so you know, I do most of my grocery shopping Friday nights. 

 

             One of the easiest dishes I like to prepare is roasted chicken and steamed frozen veggies.  The trick I use to make my "eaters" always excited is to vary the seasonings for the chicken.  Inspired by the flavors of the kid friendly Chicken Curry dish the children like so much, I decided to formulate a new rub for the chicken.   The result was a big hit.  Accompanied by the super easy Lemon Infused Steamed Broccoli, this combo became a real life saver on busy days.   

 

             Just a quick note, the cayenne pepper is optional.  That is, if you or the people who will eat prefer to have some kick.  For my children, I only use a pinch because Child#3 is not a fan of hot/spicy food.  Feel free to omit it if you know your child is sensitive. 

 

            Sun is still out so I'm running to the pool.  How do you relax on a busy summer day?

 

-Roz

 

            

 

 

 

Ingredients:

 

1 whole chicken (around 5 lbs. or 7 pcs. chicken thigh-leg combo)

3 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. chili powder

3 tsp. sea salt

1 1/2 tsp. curry powder

1/2 tsp. garam masala

1/2 tsp. cayenne pepper (optional)

1 Tbs. olive oil

 

1. Preheat the oven at 375 degrees. If using a whole chicken, line a roasting pan with aluminum foil.  Otherwise, line a 9x13 dish with foil. This is for easy clean up later.

2. Prepare the chicken or chicken pieces by patting it dry with a paper towel.

3. In a small bowl, combine the spices and oil to make a paste.

4. Rub the chicken with the spice rub.  Make sure you put some of the spice mix between the meat and skin of the chicken. 

5. Roast uncovered for about 2 hours (whole chicken) or 1 1/2  hours for chicken thigh and leg.  Check with a meat thermometer or cut on the thickest part to make sure that it is cooked all the way through.  Depending on the oven  and the weight of the chicken, you may need to cook it a little bit longer.

6. Once cooked, let it rest for at least 15 minutes before cutting.

 

Steamed Lemon Infused Broccoli

 

1 lb. frozen broccoli (you can also use fresh but it will take longer)

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1/2 tsp. garlic powder

1 tsp. extra virgin olive oil

1 tsp. lemon zest

1 tsp. lemon juice

 

1. Steam the broccoli until it reached your desired tenderness. If using frozen ones, you can microwave it for 4 minutes on high.

2. Drain the broccoli.

3. In a big bowl, combine all the seasonings.  Toss the cooked broccoli until well coated.

4. Serve warm.



 

Gluten Free Vegan Lemon Poppy Mini Donuts

       Last month, when the Girl Scout cookies arrived in our house, my boys started to ask me if I can make mini donuts inspired by these treats.  I know what you're thinking. Why do we have those food allergy laden temptations in my house?  Well, I still have 2 Girl Scouts and yes, we still sold some cookies for that coveted badge. 

 

      Anyway, since my children already know that we are not having any GS cookies (I confess I got a box of Thin Mints and Samoas for me.), I decided to make some donuts and use these yummy cookie flavors as inspiration.  First on the list is the Savannah Smiles. These tart and sweet lemon shortbread cookies were released 2 years ago to celebrate the 100 years of the Girl Scouts.  It's a big hit in our home so I'm pretty sure a lemon poppy donut will do the trick.

 

        In this recipe, I used lemon zest, juice and even extract to bring out that bright sour flavor.  Though the donut itself is really flavorful, don't skip the glaze.  It makes these small treat extra special.  Just the like the original, one piece will not be enough.  Watch out if you're on a diet. :)

 

         Smile!

 

- Roz

 

             

 

 

Ingredients:

 

2 Tbs. flax meal

6 Tbs. warm water

3/4 cup raw cane sugar

1 cup apple sauce

1/4 cup lemon juice

1 tsp. lemon zest

1 tsp. lemon extract

1/4 cup coconut oil

2 1/2 tsp. poppy seeds

1/4 tsp. salt

1 cup sorghum flour

1/2 cup rice flour

1/2 cup tapioca flour

2 tsp. baking powder

1 tsp. baking soda

 

 

Lemon Glaze

1 tsp. lemon zest

1 cup powdered sugar

3 Tbs. lemon juice

 

 

1. Preheat a mini donut maker.  If you are using the oven, preheat at 350 F and grease mini donut pans. 

2. Make a flax goo by combining flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.

3. In a big bowl, whisk together sorghum flour, rice flour, tapioca starch, salt, poppy seeds, baking powder and baking soda.



4. In a separate bowl, cream the coconut oil, sugar and flax goo.

5. Add the apple sauce, lemon juice, zest and extract.

6. Slowly add the flour mixture and mix just until combined.  Make sure not to over mix.

7. Pour about 2 tablespoons in each canal of the donut maker.  Bake for 5-7 minutes or until it can easily be removed from the openings.  If using the oven, bake for 10-15 minutes or until a toothpick comes out clean after poking it.

8. Transfer to a wire rack on top of a baking sheet.

9. Cool for 7 minutes before pouring the prepared Lemon Glaze on top.

10. Enjoy!

 

Lemon Drizzle

     Combine the lemon zest, powdered sugar and lemon juice.  Mix well. You can add more lemon juice if you want the glaze to be thinner.