Thursday, March 17, 2011

Seven Spice Chicken

Serves: 4 (1/4 lb. chicken per serving)

Preparation Time: 10 minutes
Cooking Time: 1 hr. - 1 hr. 15 min.

2 1/2 to 3 lb. whole chicken
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground turmeric
1/4 tsp. paprika
1/4 tsp. ground cinnamon

Preheat oven to 375 degrees. Rinse chicken and pat dry. Remove giblets and neck and save for other use or discard. Twist wings under back. Place chicken, breast side up, on a rack in a shallow roasting pan. In a small bowl, stir together remaining ingredients. Set aside. Using your fingers and beginning at the neck of the chicken, gently separate the skin from the body across the breast and down the legs. Do not separate the skin near the tail. Reach under the skin and rub the spice mixture over the flesh of the chicken. If  necessary, secure any loose skin to the chicken with toothpicks. Roast in oven 1 hr. to 1 hr. 15 min. or until chicken is tender and no longer pink and drumsticks move easily in their sockets. Before serving, remove skin from chicken, leaving the spice mixture on the meat.

Cooks tip: At the grocery store, pat attention to the date stamped on poultry products, dairy foods, meats, and some packaged products. These are "sell by" or "use by" dates that indicate that these products are fresh up to the date shown on the package.

Nutrition Facts: (per serving)
Calories: 202
Protein: 32 g
Carbohydrates: 1 g
Cholesterol: 90 mg
Sodium: 219 mg
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 2 g

Source: American Heart Association - Quick & Easy Cookbook pg. 113

No comments :

Post a Comment