Chicken with Lemon

Source: Food Combining for Health
Made September 18, 2013
Yield: 4-6 servings
Time to prepare: 1 hour

This is a wonderful way to cook chicken.  Although it is done in the oven, the wrappings mean it is steamed rather that roasted.  I used my covered clay cooker rather than wrappings, but that worked well too.  I brought in freshly-picked greens (arugula and basil, as well as the parsley stuffed into the chicken) from the garden to serve with it.


Chicken with Lemon
1 whole chicken, about 4 lbs.
4 Tbsp. butter
1 lemon
1 onion, stuck with a clove
1 sprig fresh tarragon (or parsley if tarragon is not available)
Sea salt
Freshly-ground black pepper

Preheat the oven to 425oF.

Clean the chicken and put half of the butter (2 Tbsp.) inside the bird with a bit of lemon peel.  Add the onion with clove, the tarragon or parsley and a little salt and pepper.

Squeeze the lemon and coat the outside of the chicken with lemon juice, salt and pepper.

Dot a large sheet of parchment baking paper with butter.  Place the chicken on the paper and use remaining butter to smear the breast and legs.

Pour any remaining lemon juice over the chicken and bring up the sides of the paper to enclose the chicken in a loose parcel.

Open out a large sheet of aluminum foil and place the parchment-wrapped bird on it.  Fold the foil around the bird. Do not seal too tightly.  (The parchment paper will prevent any possible contamination from the aluminum.)

Put in oven and cook for about 30 minutes.
Briefly remove from oven and baste thoroughly.  Return to oven for another 20 minutes.
Open the top of the parcel to allow the breast to brown nicely and cook another 10-15 minutes.

This chicken is delicious served hot or cold.


White Chili

Source: Simply in Season
Date tried:May 24, 2017
Yield: 4 servings
Time needed: 30 minutes max.

Prior preparation
Both beans and chicken need to be cooked in advance.
Great way to use leftovers of these ingredients. Plan previous weeks menus with this in mind.

The name comes from substitutions made to a standard chili recipe:
-white navy beans replace red kidney beans
-chicken replaces ground beef
-white sauce replaces tomato sauce

I enjoyed this dish very much.

White Chili

White Chili
1/2 medium onion, chopped
1/2 cup/125 m; green pepper, chopped
3 stalks celery, chopped
1/4 cup/60 ml mild green chilis
2 cloves garlic, minced

2 Tbsp. butter
2 Tbsp. flour
2 cups/500 ml chicken broth
1/2 cup/125 ml milk

2 cups/500 ml cooked navy beans
2 ups/500 ml corn
1 cup/250 ml cooked chicken or turkey, chopped
1/4 cup/60 ml sour cream
1 tsp. poultry seasoning
1 tsp. ground cumin

In a large frypan sauté the chopped vegetables in 1 Tbsp. oil until just tender.
Set aside.

Make a white sauce in the soup pot:
Melt butter
Add flour and stir it in cooking briefly until it is bubbly
Stir in broth and milk
Cook over medium-high heat, stirring constantly, until thickened.

Add sautéed vegetables to white sauce along with all remaining ingredients and heat through.
Season to taste with chopped fresh cilantro, salt and pepper.
Garnish with shredded cheese if you like.

Turkey Barley Soup

Source: Simply in Season
Date tried: December 14, 2012
Yield: 6 servings
Time needed: 10 minutes prep time + 1 hour simmering time

Shows how far behind I am in getting some of these posted. Here I am sweating in July while posting a recipe I tried in Christmas holidays.

In the appropriate season it is a very enjoyable, comforting soup. A perfect winter lunch. And a great way to use scraps of leftover turkey after Christmas. So tuck it away to use then.


Turkey Barley Soup

Turkey Barley Soup

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Hot Chicken Stew

Source: The Recipe of Love
Made: December 18, 2013
Yield: 6-8 servings
Time to make: 2½ to 3 hours.

A note to myself from the first occasion on which I made this recipe says “3 hours to make but worth it!”  Now that I have tried it again, I am still of the same opinion.  If you are a fan of hot, spicy dishes, this is one of the best.  If you are not try Mild Chicken Stew instead.

The basic procedure is:
Marinate the chicken (45 minutes)
Make the sauce (30 minutes)
Add chicken and braise (25 minutes)
Add first round of spices and continue to braise (20 minutes)
Add second round of spices and continue to braise (15 minutes)
Turn off heat, add eggs and let sit for 20 minutes before serving.

Best accompaniment for this dish is lots of injera and a green salad on the side.

Before beginning, check that you have some of the special Ethiopian condiments on hand such as spiced onion, spiced butter, berbere mix and garlic and ginger mix.

Hot Chicken Stew

Hot Chicken Stew

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Greek Salad with Grilled Chicken

Source: Simply in Season
Made July 18, 2012
Yield: 4 servings
Time to prepare: 20-30 minutes

The basic procedure consists of four steps, all quick:

  • Make dressing
  • Grill chicken using a few tablespoons of dressing as a marinade
  • Chop or slice vegetables and toss with greens
  • Complete assembly of salad with chicken, dressing and toppings.

A great summer meal in itself.


Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken

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