ORIENTAL CHICKEN POT ROAST


ORIENTAL CHICKEN POT ROAST

By: Rose Marie Jarry, Master Chef at Kronobar
50 minutes, 3 servings, gluten-free, dairy free, egg free.

Ingredients

  • 6 Organic large chicken drumsticks (skinless if possible)
  • 1¾ cups of light coconut milk
  • 1 tablespoon curry powder
  • 1 tablespoon paprika powder
  • 1 teaspoon cardamom powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 inch fresh ginger root, shredded
  • 3 garlic cloves, crushed
  • ½ teaspoon sea salt
  • 1 pound fresh asparagus
  • 2 cups large cauliflower heads
  • 2 cups rutabaga, diced

Directions

  1. Pre heat the oven at 400F.
  2. Mix all the spices and coconut milk in a bowl. Add the chicken drumsticks into the milk and spices.
  3. Chop the rutabaga into medium sized cubes.
  4. Place all the vegetables into a large glass bowl and pour the chicken and sauce all over them.
  5. Bake in the oven for 40 minutes.
  6. Serve with rice or quinoa if you wish.
  7. Enjoy!

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