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Baked spiced chicken with pomegranate

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This combination of flavours, straight from the Middle East, helps transform humble chicken drumsticks into a special feast. The spice mix also works well brushed over lamb chops. These tender chicken drumsticks only take 40 mins to cook and are cheap to buy in comparison to other joints of chicken. Serve on a bed of rice cooked according to the packet instructions. The pomegranates in this recipe add a burst of sweet flavor to the chicken which is just delicious. The chicken is not too spicy so the kids will love it too.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 40 mins

  • Total time: 50 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Pomegranate molasses is a thick sweet/sour syrup made from pomegranate juice; it is used in many sweet and savoury Middle Eastern dishes. If unavailable, use 1tbsp lemon juice and 2tsp clear honey instead.

Ingredients

  • 1tsp ground cumin
  • 1 tsp ground ginger
  • 1 garlic clove, crushed
  • 2tsp pomegranate molasses
  • Salt and freshly ground black pepper
  • 2tbsp vegetable oil
  • 8 large chicken drumsticks
  • 2tbsp freshly chopped dill
  • Seeds from one pomegranate

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Put the spices and garlic in a small bowl and mix in the pomegranate molasses, plenty of seasoning and the oil. Mix to make a paste.
  2. Wash and pat dry the chicken and arrange in a shallow baking dish. Brush all over with the spicy oil and bake in the oven for about 40 mins until tender and cooked through. Drain well.
  3. To serve, serve the chicken over freshly cooked basmati rice flavoured with fried garlic cloves, and sprinkle with dill and pomegranate. Serve immediately.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Green Bean, Red Pepper, and Shallot Sauté

Green Bean, Red Pepper, and Shallot Sauté

by Pam on December 16, 2012

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle[1] who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes.[2] Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots[3] and the Mustard-Maple Chicken Thighs[4] and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.  Serve immediately. Enjoy.



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Save[6]



Green Bean, Red Pepper, and Shallot Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 tbsp water
1/2 lb of green beans, trimmed
1/2 red bell pepper, cut into strips
1 small shallot, sliced thinly
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Red Tricycle (awards.redtri.com)
  2. ^ 2012 Most Awesome Awards for Fantastic Family Recipes. (awards.redtri.com)
  3. ^ Long Grain and Wild Rice with Mushrooms and Shallots (www.gordon-ramsay-recipe.com)
  4. ^ Mustard-Maple Chicken Thighs (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Apple Slice ?Donuts?

Apple Slice “Donuts”

by Pam on October 7, 2014

My kids have never loved apple slices so much. I surprised them today with this fun and tasty after school snack. I loved that they were eating fruit and they loved that they were “frosted” with peanut butter and topped with either sprinkles or mini chocolate chips. The apple slice “donuts” disappeared quickly and put huge smiles on my kids’ faces.

Slice the apples crosswise. Use a small knife or the end of a pastry tip to cut out a circle in the center of each slice. Pat the slices with a paper towel (so the peanut butter will spread easily) then spread some peanut but on top. Sprinkle the top with mini chocolate chips or sprinkles. Serve immediately. Enjoy.



Print[1]

Save[2]



Apple Slice “Donuts”






Ingredients:

1-2 apples, sliced crosswise
Peanut butter
Mini chocolate chips
Sprinkles

Directions:

Slice the apples crosswise. Use a small knife or the end of a pastry tip to cut out a circle in the center of each slice. Pat the slices with a paper towel (so the peanut butter will spread easily) then spread some peanut but on top. Sprinkle the top with mini chocolate chips or sprinkles. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)