Lemon Chicken with Smashed Sweet Potato | Jamie Oliver
We’ve got both sweet and sour covered here as Jamie serves up some succulent griddled chicken with a lemon spice dressing. Team that up with a fluffy sweet potato mash and veggies and you’ve got yourself one delicious plate of food.
Links from the video:
Golden Chicken with Minty Veg |
Charred Veg Salad |
Awesome Lamb Kebabs |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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Is This Why Americans Don't Like Lamb?
Mediterranean Fig Salad Recipe
Moroccan Chicken Tagine without a Tagine
Here are the links to the products used in this recipe (they're amazon affiliates and I thank you for your support if you choose to purchase using my links!)
The Rice Cooker:
Saffron:
Preserved Lemons:
Covered Cast-Iron Braiser Pot:
Olive oil:
Get the recipe here:
Ingredients
5-6 chicken leg quarters, skin removed
salt to taste
freshly cracked black pepper to taste
1 large onion, thinly sliced
1 small preserved lemon
a handful of pitted olives, green or Kalamata
The Marinade:
2 tablespoons olive oil
6 garlic cloves, grated
1/2 teaspoon ground dried ginger
1 teaspoon sweet paprika
a pinch of saffron threads plus a quarter cup boiling water
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon honey
optional: 1/2 teaspoon ground turmeric
Instructions
Preheat the oven to 325 °F, 160 °C.
Marinate the chicken: Combine all of the marinade ingredients together in a large bowl. Add the chicken. Quarter the preserved lemon and remove the pulp. Chop the pulp and add to the chicken. Add the lemon peel (optional) and toss the chicken in the marinade to coat. Let stand for an hour or overnight in the refrigerator for maximum flavor.
Add the onion and 3-4 tablespoons of olive oil to a braiser casserole.
Cook over medium heat until soft and golden. About 8 minutes. Remove the pan from the heat and add the chicken with all of the marinade. Top with the olives and cover the pan with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 30-45 minutes at 400 °F/ 200 °C.
Serve with Chickpea Pilaf (Recipe follows), couscous, toasted bread and/or a salad.
For the Pilaf:
1 onion, finely chopped
2-3 tablespoons olive oil
1-2 garlic cloves, grated
1 (16-oz/ 450g) cooked chickpeas
2 cups Basmati rice
2 teaspoons salt
juice of a lemon
Add the onion and oil to a rice cooker. Set the rice cooker to the Flash Rice setting. Cook until the onions are soft. About 10 minutes. Reset the flash setting 1-2 more times so that the machine cooks at a higher temperature.
Rinse the rice 4-5 times with cool water and soak for 10-15 minutes.
Add the garlic to the rie cooker and warm through. Drain the rice and add to the rice cooker along with 2 teaspoons salt, 2 cups water, and the lemon juice. Set the rice cooker to the White rice' setting.
When it beeps, fluff the rice and serve.
Kali Orexi!
Notes
If using a tagine, cook on the stovetop over medium-low heat for 45 minutes.
If using a baking pan (9 by 13-inches/ 23 by 33 cm) bake in the oven covered with foil for 30 minutes. Uncover and bake 45 additional minutes at 400 °F, 200 °C.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
???? Vaguely Moroccan Chicken & Chickpeas Recipe
This one-pot meal inspired by the recipes of North Africa, has deep rich sophisticated flavour... yet is so easy to prepare, using ingredients in your pantry. Vaguely Moroccan Chicken & Chickpeas Recipe will be one of your favourites.
Serves 4-6
Ingredients:
1/2 tsp (2 mL) saffron threads
1/2 cup (125 mL) boiling chicken stock
1/2 cup (125 mL) chopped fresh coriander
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) chopped fresh mint
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) garam masala (or Ras el hanout if you can get it)
1/2 tsp (2 mL) cayenne pepper
6 -8 (about 1 Kg) chicken thighs skinless boneless cut up
300 g sweet potato, unpeeled, cut into 4 cm pieces
2-3 hot peppers
Handful pitted Kalamata olives
Handful pitted dates
19 oz (540 mL) can chickpeas, rinsed, drained
fresh parsley sprigs, to serve
fresh mint leaves, to serve
Method:
Place the saffron threads in a small heatproof jug. Pour over the boiling chicken stock and set aside for 20 minutes to infuse. Combine the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture and chicken in a glass bowl. Cover and refrigerate for 2 hours.
Add the sweet potato to the chicken mixture and stir to combine, place hot peppers on top. Transfer to a 1L (4-cup) capacity flameproof tagine or braiser. Cover and cook over low heat for 60 minutes or until the chicken is cooked through.
Remove from heat. add the chickpeas, olives, and dates. Cover and set aside for 10 minutes or until the chickpeas are heated
through. Top with the coriander sprigs and mint leaves.
**BTW - Garam Masala & El Hanout are just generic terms for 'Spice Mix' and can contain anywhere up to 100 different spices in the mix. Many of those spices overlap between the two, and generally both contain: coriander, cumin, cinnamon, cardamom, turmeric, and ginger. So in the end the flavours are very similar, and yet would be different at each household.
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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MEDITERRANEAN DIET DESSERTS | 3 healthy gluten-free recipes
Today I'm sharing Mediterranean Diet dessert recipes! These healthy and easy desserts are gluten free, refined sugar free, and completely aligned with the Mediterranean Diet way of eating. If you're following the Mediterranean Diet to lose weight, feel your best, or to prevent disease, you can still enjoy some desserts! These recipes are packed with more nutrition but also satisfy that sweet tooth.
Time Stamps
0:00 Intro
0:35 Choc Fig Bites
5:49 Tahini Cookies
10:30 Fast Fruit Crisp
14:28 Taste Test
15:19 Desserts & Diet
*Sea Salt Chocolate Fig Bites*
- 8 oz figs, stemmed and chopped
- 2 tbsp almond butter
- 1 1/2 tbsp water
- 2/3 cup sugar free dark chocolate chips, or baking chocolate
- 2 tsp coconut oil
- flaky sea salt
Add the figs, almond butter, and water to the bowl of a food processor and process until the figs form a ball. Meanwhile, in a glass bowl melt the chocolate chips and coconut oil over gently simmering water in a saucepan. Set aside. Form the fig mixture into rounded teaspoon-sized balls and dip in the melted chocolate. Transfer to a baking sheet lined with parchment paper. Sprinkle each with sea salt and set in the refrigerator for at least 30 minutes to firm up. Enjoy!
*Orange Spice Tahini Cookies*
- 1 tbsp tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 cup tahini
- 1/2 cup maple syrup
- egg
- 1 tsp vanilla
- orange, zest and juice
- sesame seeds
Preheat oven to 350 degrees F. Meanwhile, add the tapioca flour, coconut flour, baking soda, spices, and orange zest to a large mixing bowl. Whisk to combine. Add the tahini, maple syrup, egg, vanilla, and juice from 1/2 the orange to the dry ingredients. Whisk again to break up the egg and combine all ingredients. Using a tablespoon scoop or spoon, transfer the dough onto a baking sheet lined with parchment paper. Sprinkle the top of each cookie with sesame seeds. Bake in the oven for 15 minutes or until golden brown around the edges. Tip - the cookies will spread in the oven, ensure there's enough space between each one on the baking sheet.
*Fast Fruit Crisp with Balsamic Glaze*
- 1/2 cup plain goat milk yogurt
- 1/2 tsp vanilla extract
- 2-4 tbsp raw walnuts, chopped
- 1/2 apple, chopped
- balsamic glaze (
Heat a small skillet over medium heat. Add the walnuts and toast for about 5 minutes, or until fragrant (keep an eye on them so they don't burn). Meanwhile, in a small serving bowl, whisk together the yogurt and vanilla extract. Add the chopped apple and toasted walnuts on top of the yogurt. Drizzle with balsamic glaze. Enjoy!
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Hey there...
I’m Jordan, and I’m a lover of all things holistic health and wellness. I upload weekly videos about:
Eating healthy, nutrient dense foods, that balance blood sugar
Meal planning, cooking, recipes, nutrition, holistic health
Women's health, hormone balance, PCOS, amenorrhea, stress,
and life as a health coach + graduate college student to become a Nurse Practitioner!
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#mediterraneandiet #healthydesserts #glutenfree
*This video is for informational purposes only and does not substitute or replace medical advice. Some of the links in the description may be affiliate links, meaning, at no cost to you, I will earn a commission if you click through and make a purchase. Thank you for your support! :)
This video is not sponsored. All opinions are my own.