Skinless Roast Chicken With Fruit, Vegetables & Pumpkin

My newer type of cooking is far from being vegetarian.  There is no way I can become a vegetarian. I cannot live without meat, chicken, etc.

This so called "newer type of cooking" will try to stay away from starch such as potatoes and wheat (with all its products) . Unfortunately wheat products are many. These include pasta, white or whole wheat bread, cakes, pizza etc.

Ask your butcher to take the skin off your chicken.



Ingredients:
-  1 skinless chicken.
-  2 quartered onions.
-  2 Tbsp. garlic/ginger paste.
-  Fresh rosemary and thyme.
-  Minimum salt and pepper.
-  2 apples quartered skin on.
-  2 fresh prunes pitted.
-  1-2 oranges sliced peel on.
-  2 sweet green peppers.


-  Any other vegetables you may have (didn't have any other this day).
-  1 kg pumpkin skin on (it was too hard to take off so it was cooked skin on) cut into 1 inch slices.
-  Nutmeg / cinnamon / coriander powders to taste.
-  1 Tbsp. turmeric.
-  1 cooking bag.
-  2 Tbsp. olive oil.
Method:
-  Cut a 2 kg pumpkin in half lengthwise keep the skin on.
-  Clean the inside keeping the seeds.
-  Slice the pumpkin across into ½ inch slices.
-  Coat the pumpkin slices skin on and the seeds with nutmeg / cinnamon / coriander powders and turmeric using your hands for the mixture to go everywhere.

-  Wear kitchen gloves or else your hands will turn yellow due to the turmeric.
-  Place in oven dish.
-  Separately coat chicken with fresh rosemary and thyme.
-  Fill oven bag with the vegetables and fruit.
-  Place chicken in the bag as well.
-  Close bag with supplied strap.
-  Cut a hole the size of a 20 Euro cent in the top of the bag for cooking vapors to escape.
-  Place bag in the baking dish covering the pumpkin.

-  Roast in oven for 1½ hours or less depending on strength of oven, at 180 degrees C.
Serve chicken with the roasted pumpkin, seeds, vegetables and fruit on the side.
Bon Appétit,
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more