For those who requested the recipe:
Southwestern-style roast chicken
(This is from my heart-healthy cookbook, but it doesn't taste like it)
3-4 pound roasting chicken
2 limes
1/2 an onion
4 sprigs cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
vegetable oil spray
Preheat oven to 350. Rinse and pat dry chicken. Cut one lime in quarters. Put it with onion, and cilantro inside the chicken (be sure and take out the giblet bag if there is one).
Mix together cumin, chili powder, oregano. Separate the skin from the chicken by poking your finger around in there. Rub the spices all over between the skin and the chicken. Squeeze the juice of the other lime over the top of the skin. Sprinkle with a little more chili powder and salt, and spray the whole thing with vegetable spray.
Put on a rack on a cookie sheet. Back uncovered for two hours (until meat reaches 180 degrees internally). Let stand for 15 minutes before you carve.
Pear Salad
2-3 Bartlett pears, slightly under-ripe
1 lime (or lemon)
2 Tablespoons cinnamon sugar
Cut pears (skin on) into tiny pieces (like matchstick size, but shorter). Squeeze lime juice over the top, sprinkle on cinnamon sugar to taste.
1 comment:
Sounds delectable. I was just telling Mick tonight that I'm so bored of chicken. Thanks for a new taste to try.
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