Roast chicken is probably one of the ultimate comfort foods and if you’re staying in at the weekend its nice to have a little more time to prepare a traditional roast dinner. This recipe offers a bit of a twist, is relatively quick to put together and is great for sharing with friends.
Turmeric, lemon juice and black pepper are my ‘Charlie’s Angels Superfoods’ for this recipe. Earthy, golden turmeric offers its potent anti-inflammatory powers that are enhanced by heat-bearing black peppercorns whilst bright and sunny lemons are packed with vitamin C and antioxidants. I’m serving the chicken with ever popular sweet potato fries and a crunchy green bean salad topped with vitamin E-rich toasted almonds.
This dish is high in protein, low in sugar and rich in fatty acids, vitamin C, vitamin A, vitamin K, potassium and antioxidants.
For the chicken:
8 pieces of chicken (a combination of drumsticks & thighs)
1 tbsp ground turmeric
2 whole lemons, halved
1/2 tbsp melted coconut oil*
A good pinch of sea salt
A pinch of freshly ground black pepper
For the salad:
300g french beans
1 ounce flaked almonds
For the sweet potato fries:
2 medium sweet potatoes sliced into strips (chips)
A pinch of sea salt
A pinch of black pepper
1/2 tbsp melted coconut oil*
Preheat the oven to 220 degrees celsius.
Arrange the chicken pieces onto a large roasting tray. Sprinkle the turmeric, salt and pepper onto the chicken, squeeze over the juice of two lemons (tuck the squeezed lemon quarters between the chicken pieces) and drizzle over the coconut oil.
Put the chicken into the oven for 35 minutes until the skin is crispy and the chicken is cooked through.
In a separate roasting tray spread the sweet potato chips in one layer, season and add coconut oil. Put into the oven and bake for 30 minutes until crispy and golden.
While the chicken and sweet potato are in the oven, prepare the green beans. Bring a saucepan of water to the boil, add the green beans and cook for 3-5 minutes. Drain, transfer to a serving dish and lightly season with sea salt.
Scatter the flaked almonds onto a small frying pan and toast over a medium heat until golden (be careful not to burn). Remove from the heat and toss the almonds with the green beans.
When the chicken and sweet potato fries are cooked remove from the oven and transfer to separate serving bowls.
Place the chicken, green beans and sweet potato in the centre of your table and dig in!
Nutrition Information (Per one serving)
PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA
How time flies when you’re having fun (and eating great food)… can you believe it’s our 12th and final week of recipes by nutritional therapist Pamela! We hope you’ve enjoyed it as much as we have. But fear not, you can still find more amazing recipes on Instagram @the_healthonist and at www.thehealthonist.com
This weeks recipe is (Golden) Milk & Cookies, enjoy!
Turmeric. The golden spice associated with Indian cuisine has been used for centuries, particularly in Ayurveda (the ancient healing system of India) for its powerful healing properties. It’s no surprise then, that scientists soon became interested in the seemingly magical medicinal properties of this golden root.
Curcumin – the main bioactive compound found in turmeric root is probably one of the most heavily researched compounds in the world in relation to its potent anti-inflammatory effects. This compound has been proven effective in treating inflammation, diabetes, cardiovascular disease, Alzheimer’s disease, cognitive decline and multiple sclerosis as well as being effective in preventing the progression of some cancers. I love when science and ancient wisdom agree!
As curcumin is not easily absorbed into cells on its own, it is often taken with black pepper and coconut oil or milk to enhance absorption so the recipes here optimise the bioavailability of curcumin. Whats more, golden milk is a particularly effective tonic for balancing female hormones and may be an effective in reducing the pain and inflammation associated with PMS, PCOS, Uterine Fibroids and Endometriosis and for balancing blood sugars. This is my version of milk & cookies – no dairy, gluten or refined ingredients….
Turmeric & Ginger Cookies (Makes about 12)
125g ground almonds
100g organic gluten free oats, ground into a coarse flour using a food processor
1/3 cup organic maple syrup
2 teaspoons organic ground turmeric
1 teaspoon organic ground ginger
Line a baking tray with parchment and pre-heat the oven the 180 degrees celsius.
In a bowl combine all the ingredients to form a crumbly dough that sticks together easily when pressed.
Take heaped tablespoons of mixture and shape it into balls using your hands. Place onto the baking tray and press down lightly with the base of a small glass.
Bake in the oven for 12-15 minutes until the cookies are golden. Remove from the oven and leave to cool on a wire wrack. As the cookies cool they will become more crunchy.