Tuesday, 13 December 2016

Recipe: Cajun chicken

Our family loves roasted chicken, so I try to make it in many types of ways as possible. And here is another way. It's a child friendly recipe. My children love it. Usually I serve roasted vegetables, such a carrots, parsnips and swede with roasted potatoes with it. The best part about that is that you can put the chicken at the top shelf and the vegetables with potatoes in 1 oven dish on the bottom shelf in your oven and it is all done at the same time. I put the vegetables at the bottom of the dish and the potatoes at the top, so they get some more crunch to them.

Origin: Louisiana maybe. I don't really know, but I use a cajun spice mix.

Difficulty: easy
Time: 2 hours in total from start to finish, but that is including the 1h30m in the oven, so 30 minutes real work
Serves: 6
Yield: 6 pieces 
Traditional/GAPS/SCD legal, Primal, Paleo

Equipment:

  • Oven
  • 1 oven dish
  • 1 roemer topf or a oven dish with a lid

Ingredients:

  • 1 chicken of about 2 kg
  • 1 jar of cajun spice mix of Steenbergs
  • 1 bunch of thyme
  • celtic sea salt
  • black pepper

Things to do ahead:
1 day ahead - defreeze chicken
1 hour ahead - soak your roemer topf and take your chicken out of the fridge and let it come to room temperature

Directions:

  • Preheat your oven to 180C/350F/Gas4
  • Put your chicken in the roemer topf.
  • Cut your lemon in half and cut one half again. The other half you squeeze out over your chicken. The other 2 you squeeze out into the cavity and put the squeezed lemons inside.
  • Put the part of the thyme inside and part under your chicken.
  • Spread about 2 tablespoons of cajun spice mix over your chicken on all sides. Massage it in well.
  • Close the lid of your roemer topf.
  • Put your roemer topf into the oven for 1 hour.
  • After the hour take the lid off your roemer topf. Put up the heat to 220C/430F/Gas7. Pour the cooking juices as well as you can over the chicken.
  • Leave the chicken in for another 20 to 30 hours. Depending on how heavy your chicken has been. When it's somewhat under 2 kilos 20 minutes is usually enough. When it is over 2 kilos 30 minutes is often necessary.
  • Make sure your chicken is cooked well by checking whether the juices run clear.
  • Take your chicken out of the oven, put the lid back on the roemertopf and leave it standing for 30 minutes to an hour to rest.
  • Take the bones out of the chicken and let the chicken absorb the juices a bit.
Enjoy!


Sunday, 11 December 2016

Christmas / Yule tide present wrapping

Recently I came across a lovely video from Olio about Christmas / Yule tide present wrapping. What they explained in the video is that alone in the UK the amount of wrapping used could stretch from here to the moon. That is quite a lot of paper and not particularly good for the environment. So they shared some eco friendly alternatives in their video. Enjoy the video!



Other than that I do love Olio as they have an app on which people can share their food leftovers, so that others might use those. At least that is what it started with. In the meantime they also have non-food items available on there. Sometimes with really good stuff. I recommend you use it as well. The more people use it, the less food and non-food will go to waste and the better it is for the environment.

Well... I hope you have enjoyed my ramblings of today.
Please feel free to leave a comment or ask a question. I'd love to hear from you!