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This recipe takes a bit of prep, but it’s a very nice way to flavor your chicken if you are looking for a change. What I loved most about this was the cauliflower rice. I’m always trying to find ways to change it up…because plain old cauliflower rice is the same as plain old regular rice. The flavor of the turmeric and mushrooms together in this was so savory. A definite repeat.

What you need:

2 chicken quarters

1 orange – juiced with 2 TBSP grated rind

3 TBSP grated ginger

4 cloves garlic, minced

1/2 onion

1 bunch swiss chard

1 head cauliflower

1 egg

8-10 cremini mushrooms (or portobello)

2 TBSP turmeric

1/4 or more of the fat of your choice

What you do:

Chicken:

Squeeze the juice out of the orange into a bowl and mix in the minced garlic, ginger and orange rind. Let sit. You can do this the day before you make the dish as well. If you don’t have that kind of planning or foresight, no worries.  Rinse and pat your chicken dry, place in a shallow dish and cover with marinate. Stick in the fridge for at least an hour, turning half way through. Preheat your oven to 400F, line a baking dish with a couple of leaves of chard and place your chicken on top, drizzle half the marinate over chicken – reserving the other half to pour on when you flip over the chicken half way through. I cooked skin side down first, then turned at about 25 min into cooking. For the last 10 minutes of cooking, I tossed a dollop of butter on top of the chicken to get a crispier…it’ll work with whatever fat you are using.

Cauliflower Rice:

Steam your cauliflower for about 15 minutes. Chop your onion and mince a clove of garlic, toss in a large bowl. Slice your mushrooms and toss into in a large saucepan on medium heat. Cook until it starts to release moisture, add your fat of choice and cook for about 5 minutes at med-low.  When the cauliflower is soft (not mushy) add to the large bowl and add turmeric and the egg. Smash with your spatula or pulse in a processor. Add the cauliflower to the saucepan and saute at medium to medium high for about 10 minutes. Near the end of cooking, rinse your chard and tear it into pieces and add it to the pan, stir it in and when it softens. Time it so that it’s done at the same time as your chicken!

 Enjoy!

 

–Stefanie Herron, Personal Trainer, Primal Playground, Richmond Hill

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