Cross Cultural Baked Chicken.
So I couldn’t decide whether to make the traditional Italian Chicken Rosemary or the pungent Chicken Tagine from Morocco; what to do?
My Cross Cultural Baked Chicken is a combination of both; a roasted Italian chicken dish with potatoes, onions and savory spices, but punched up with the Moroccan flare of green olives and preserved lemon; what a yummy combination of flavors and zest! My Cross Cultural Baked Chicken is sure to please the palate and warm the tummy! Enjoy it with a fresh crisp salad and don’t forget the wine!
2-4 organic free range chicken drumsticks with thighs
6-8 organic golden potatoes, quartered
2 organic onions, peeled and quartered
Dried leaves of rosemary and thyme
Dash or two of Frontier Umami Blend seasoning (optional)
Himalayan salt and pepper to taste
Several spritzes of extra virgin olive oil
A little white wine(about a1/4 cup)
1/2 cup organic grape tomatoes
1/2 cup pitted green olives
1/2 preserved lemon, chopped
Preheat oven to 375 degrees Fahrenheit
Arrange chicken, potatoes and onions in the appropriate size baking dish
Sprinkle with seasonings, don’t be shy
Spritz with olive oil and add the wine to bottom of pan
Gently mix in the grape tomatoes, lemon and olives
Cover with aluminum foil and bake for 1&1/4 hours
Increase oven temperature to 400 degrees Fahrenheit
Uncover pan and brown the dish for 10 more minutes
Remove from oven and let rest for a bit
Serve with fresh green salad and a dry white wine
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