If you haven’t guessed yet, I am not a fan of chicken in general. Usually I find chicken meat to be gamey, dry, and tough no matter how I cook it. I have found a decent chicken supplier – they are on the small side, but the flavor is great. Here’s what I did with my chicken tonight – and it was devoured! The spice rub makes the chicken skin crispy and tasty – do not discard it or your chicken will taste bland.
1 chicken, cut into pieces
1 t ground fennel
1/2 t ground coriander
1/4 t ground cumin
- combine spices and rub into chicken pieces with olive oil
1 – 2 bulbs fennel
2 heads green garlic
- Preheat oven to 350 degrees
- Wash and chop the veggies into bite sized chunks
- Add to baking pan and toss with chicken pieces
- Bake until chicken is cooked through and veggies are tender
This was so very, very good. I wanted to make a colcannon recipe for St. Patrick’s day, but I was too lazy to look up recipes. I had all the ingredients of a traditional colcannon in my veggie basket last week, but I figured the carbivores would revolt if I sullied their mashed potatoes with cabbage and scallions, so I refrained and used my cabbage on the side. However, I had some rutabagas I needed to use up tonight and decided to fancy it up a bit. The result was amazing goodness, even though the kids wouldn’t touch it.
2 large rutabagas, peeled and chopped
2 – 4 T Kerrygold unsalted butter
1 bunch scallions, sliced
Salt and pepper
- Boil rutabagas until tender. Drain and put back into the pot over a very low flame to evaporate excess water.
- Place rutabagas in bowl of the food processor with butter, salt, and pepper. Puree.
- Place sliced scallions in with the rutabagas. Pulse gently to mix. Enjoy!