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.



 

Kid Friendly Chicken Curry

        It's nice to be blogging again.  Did you miss me? Awww... Anyway, I am so thankful that the flu virus had totally left our home and everything is back to normal.  I can't believe what a big relief it is to finally hear some or should I say too much noise from the children. 

 

         Since the appetite of the gang is back too, I've decided to make their favorite Chicken Curry. My husband adores Indian food but we rarely go to Indian restaurants because the dishes tend to be too spicy for the kids' palate. By cutting back on the heat, this kid friendly version will surely surprise any picky eater.  In fact, my children can feast on just the rice and sauce only.  Don't be afraid to make the whole batch.  The leftovers still tastes great (even better) after 2 days. 

 

 

 

Ingredients:

 

1 lbs chicken breasts (boneless, skinless and sliced thinly)

2 Tbs. olive oil

1 tsp garlic (minced)

1/2 cup chopped white onions

1 tsp tumeric

1 tsp curry powder

2 tsp garam masala

8 oz can coconut milk

12 oz can crushed tomatoes

2 in fresh ginger (cut into strips)

2 Tbs. sea salt

1/2 tsp ground black pepper

1/4 tsp of chili flakes (you can add more if you like)

a handful of fresh parsley chopped

 

1. In a big pan, heat olive oil and pan fry the chicken in batches. About 2 minutes on each side. Then transfer to a plate.  Set aside.

2. On the same pan, saute tumeric, curry powder and garam masala for about 4-5 minutes. Stir often so that the spices will not burn.

3. Add the onions, garlic and ginger. Cook until the onions become transluscent.

4. Pour the crushed tomatoes into the spice mixture. Stir and bring to a boil.

5. Once the sauce starts to boil, add the coconut milk and cooked chicken.  Make sure the chicken pieces are evenly coated with the sauce.

6. Season with salt and pepper.

7. Simmer for 20 to 25 minutes.  Stir every 10 minutes to prevent the sauce or chicken from sticking to the pan.

8. Turn off heat.  Sprinkle with chili flakes and chopped parsley. Serve hot on top of steamed rice.

 

Note:

      Since I serve this to small children, I only used chili flakes.  If you like this recipe to have some kick, add a tsp or more of cayenne pepper.  Taste before you add extra cayenne pepper.  It can be really spicy. 

 

Enjoy!

 

-Roz