Jovina Cooks Italian: Orange Roasted Chicken

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Orange Roasted Chicken

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • Zest of 5 bergamot oranges (or ordinary oranges if you can’t get them)
  • 1 cup bergamot orange juice
  • 3 finely minced garlic cloves
  • 2 tablespoons finely chopped herb mixture (rosemary, sage, thyme, oregano)
  • ¼ cup olive oil
  • 1 (3-pound) chicken, cut into 8 pieces, bone-in, skin-on
  • ¼ cup butter, softened and room temperature
  • ½ teaspoon paprika
  • 1 bergamot orange, cut into thick slices for garnish
  • Sea salt and freshly ground black pepper
  • Herb sprigs for garnish

Directions

  1. In a mixing bowl, combine half of the orange zest with the orange juice, garlic, herbs and olive oil. (Set aside the remaining zest for later.)
  2. Stir to combine and pour into a very large zip-lock bag. Add the chicken pieces and move them around to ensure they’re all coated with the marinade.
  3. Seal the bag and place into a bowl (in case it leaks) and then into the refrigerator to marinate for at least 3 hours and up to overnight.
  4. Preheat the oven to 375 degrees F.
  5. In a mixing bowl, combine the softened butter with the paprika and the remaining orange zest.
  6. Remove the chicken pieces from the bag and place them in a  9 X 13 X 2-inch baking dish. (Set aside the marinade in the bag.)
  7. Season both sides of the chicken with salt and pepper and then using your hands rub the butter mixture under the skin of each chicken piece and on top of the skin.
  8. Pour the marinade over the chicken and add the orange slices. Place the baking dish in the oven and roast the chicken until it’s cooked through, about 45 minutes.
  9. Baste the chicken several times during cooking.
  10. Let the chicken rest for at least 10 minutes before serving. Garnish with fresh herbs, if desired.

From Jovina Cooks Italian.

Spicy Chicken Stew – Low-Carb and Slow Cooker Friendly

Is there a word for someone who eats the same meals day in/day out? Is it a new diet trend about to be reported in the Huffington Post a la mono eating?

Not yet – well, not yet, according to my crude Google searches, but I’d like to promote it. I’m the kind of person who will happily eat the same meal for dinner four nights in a row. It’s nice and easy (you only prepare food the one night and then that’s dinner sorted for the next four evenings), it means no waste and less shopping.

A good grater makes grating ginger easy-peasy.
A good grater makes grating ginger easy-peasy.

Nobrainermuscle.com puts forward some very good reasons for eating the same meals day in/day out because it’s low maintenance, easier and good for tracking. My version is perhaps slightly different – eat the same meal for four or five days and then change to another option for the next few days.

Anyway, that was a long and round-about introduction to another great, low-carb recipe. I first spotted this recipe on the rather fabulous eatdrinkpaleo website. The urge to tweak is always there with me, so I made the dish my own with a few substitutions and turning it into a one-pot slow cooker version. No browning and one dish only.

 

Spicy Chicken Stew – Serves 4

  • 1tbsp coconut oil
  • 6 skinless, boneless chicken thighs
  • 1 medium onion, finely sliced
  • 4 cloves garlic, finely crushed
  • 2-3tbsp freshly grated ginger
  • 1tbsp ground cumin
  • 1tbsp turmeric
  • 1tbps hot paprika
  • 2-3 fresh chillies (omit seeds for a milder flavour)
  • 4 cloves
  • 500g passata
  • 3tbsp tahini paste
  1. Place all the ingredients in your slow cooker, mix well to combine. You might need to add a little water – just make sure all the chicken is covered with liquid. Cook on a slow setting for seven hours. Remove the cloves, then use forks to shred the chicken and season well with salt and pepper.
  2. This is good served over steamed cauliflower or broccoli.
Kudos to anyone who can suggest what to do with the rest of the cloves...
Kudos to anyone who can suggest what to do with the rest of the cloves…