Roasted Chicken

 

IMG_20170622_200238015~2

Only three ingredients in this super juicy, super healthy and absolutely yummy roasted chicken.

Take a full bird with skin. Clean and pat it dry. Rub a lot of salt on it. You can use as much as three or four tablespoons without worrying about it. Squeeze in the juice of two lemons. Massage it into every nook and cranny of the bird.

Refrigerate it for at least a day.

Remove the chicken at least an hour prior to actually cooking it. It must be at room temperature. Using a kitchen napkin pat it dry and remove excess salt.

One hour inside an oven set to 180 degrees Celsius.

A thermometer reading of about 165 F is recommended. Do not go beyond that. Very very important that you don’t cross that temperature.

Also check the juices that drip from the chicken. They must be clear.

Let the chicken rest for about fifteen minutes. Carve it using kitchen shears.

Heat a girdle pan. Once it’s very hot, place the pieces skin side down for a quick sear.

The breast pieces are juicy. The legs absolutely divine.

Cabbage, Lemon Chicken

PhotoGrid_1497539861752

A super simple one pot meal with high protein and low carbs.

Squeeze the juice of a lemon on chicken pieces. Liberally apply pepper powder and some salt. If you have time let it marinate for some time. But its optional.

Heat oil and carefully place the chicken pieces in it. Cook covered for about 5 mins on the high heat. Open and carefully push the chicken to one side. Place chopped up cabbage beside the chicken. Cover and cook on low heat for about 15 mins. This is enough time for everything to get cooked.

Open and reduce the sauce by cooking it at high heat.

If you liked this dish, check out a similar recipe here.

Mixed Veggies​


Marinate cut brinjals in olive oil and special seasoning. Special seasoning is just some ground up spices like dry red chilli, coriander seeds, fennel seeds, cumin and salt.

Heat butter in a thick pan, toss in paneer and let it brown a little. Add chopped up cauliflower and broccoli. Cook on high heat. Stirring will protect it and high heat will prevent a mushy mess. Season with thyme and salt. Remove.


In the same pan now fry the brinjals till they are tender.

Serve with a dash of mayonnaise.

Chicken with Greens

IMG_20170515_090135556-01

Chop and wash some tender spinach leaves. Do not use large leaves for this recipe.

Heat a thick pan and put in some chopped capsicum and slightly char them. Remove and keep aside.

IMG_20170515_081524826~2

Heat coconut oil and saute some garlic and green chilies in it. Add chicken, season with salt and then cook covered for about 5-6 mins at high heat. Covered to protect your stove from oil splatter. Open and add the spinach. Cook covered at low heat for 15 mins. This is enough time to cook the chicken. Add the capsicum and cook at high heat to dry it up.

A simple and super healthy lunch box, which is low in carbs and high in protein.

Roasted Pumpkin and Beets

PhotoGrid_1493709253032

Want a quick lunch box for a busy day.

Slice up beets and pumpkin. Liberally coat with olive oil and season with salt and pepper. Wrap foil on a pan. Place the vegetables without stacking them a lot.

30 minutes at 180C is more than enough to soften them up and develop the flavors. Sprinkle some chilly flakes and any dry seasoning powder like sumac berries or zatar.

Enjoy.

Shallow Fry Tuna

Edit

Take a Tuna filet and pat it dry. There must be no wetness on it. This is very important. Sprinkle salt and pepper on all sides of the Fish.
Heat oil and place the fish, skin side down. Four minutes later, turn it. Another four minutes and let it stand up like a Minhar from the Asterix comics. That’s for another three or four minutes.

This will drain all the oil and give you one more crispy side.

Rest for five minutes to enjoy a well done but not chewy tuna.