Posted by Mira | Posted in healthy recipes | Posted on 18-02-2011
Tags: chicken, grill, healthy, herbs, picnic, picnic food, picnic ideas, picnic juice, picnic meal, recipes, spices
Winter is the time when herbs, spices and citruses become irreplaceable for the organism’s immune system. Vitamin-C makes citruses so special. So, this group of products are perfect natural anti-cold aides. The set of picnic ideas we have prepared for your attention herein are healthy with a focus on helping organism in cold winter season. We hope you will appreciate the recipes.
Roasted Chicken-Potatoes with Herbs and Spices
This is one of Eastern recipes. The combination of chicken and potatoes with this set of spices is perfect. If you would like the new taste you may well try adding sumac in other meals to your taste. This picnic food yields 4 portions, is prepared in 40-50 minutes, and cooked likewise.
4 chicken supremes or chicken breasts (bones removed)
1 tbsp sumac (and some extra for garnish)
leaves of 2 thyme sprigs
2 garlic cloves
2 tbsp olive oil (extra virgin)
seasoning: sea salt and black pepper
Note: chop thyme leaves, crush garlic cloves, and freshly grind black pepper.
Tip: You may wonder what is “chicken supremes”? This phrase usually means a part of poultry of the breast with half of the wing bone. It is mostly fillet part and with the skin. However, you may see some chefs call a skinless, boneless chicken breast also “a supreme”.
4 medium size potatoes
1 tbsp of smoked paprika 2 tbsp of olive oil
Note: peel and cut potatoes into 0.5 in (or 1 cm) cubes
18 fl oz. (or 500ml)
fresh chicken stock
1 pinch saffron
4.5 oz (or 125g) cold unsalted butter (cubed)
12 oz (or 350g) of French beans (trimmed)
1 tbsp of olive oil (extra virgin)
1 tbsp thinly chopped parsley (flat leaf)
seasoning: sea salt, black pepper
Chicken and Potatoes
Starting with cooking preheat the oven to 400 F (or 200 C, Gas 6). Wash and pat dry the chicken. Trim and score it. Have sumac, garlic, thyme leaves, olive oil (extra virgin), salt and black pepper mixed in a bowl. Place chicken there too. Put in the fridge minimum for half an hour to marinade.
Coat potatoes with salt, black pepper and smoked paprika. Add some olive oil into a deep frying pan (can be tin). Place over the heat. Add potato cubes to coat in the oil for a while, then let them roast in the oven for 20 minutes. When golden-brown, crisp and tender remove from the oven.
When the chicken is done, apply olive oil all over it and panfry for some 5 minutes till skin gets crisp. Fry with the skin down. Then coat chicken slightly with the marinade and place on the roasting tin and in the oven for the next 15 minutes. As a finishing ouch grill on the hot grill for a couple of minutes to get crisp. Place on a plate and put aside to rest.
Have chicken stock ready. Pour the stock into a medium-small saucepan, add saffron. Place over heat and bring to boil. Let the stock boil till it is ¾ reduced. When syrupy add cold unsalted butter (cubed) and whisk well. Add freshly ground black pepper and salt to taste. Put aside, keep warm. Pour water into a pan or saucepan, bring to boil. Cook French beans for a couple of minutes till softened; drain. In a bowl combine olive oil, parsley, black pepper and sea salt to taste. Add beans, toss to coat well.
To serve the picnic meal Place halved chicken on a plate, drizzle some sumac above, place potatoes on one side and beans with saffron sauce on the other.
Besides its pleasant aroma, mint is known for various health benefits. It positively affects nervous system, stomach, etc. Apart from vitamin C, lemon contains different valuable elements. Water with lemon is number one healthy juice. Thus this combination of mint and lemon as a juice should become a must-have healthy drink in our everyday life. The picnic juice yields 4 portions, requires no cooking and is prepares in 15 minutes.
leaves of 1 large handful of fresh mint
6 lemons (3 for juice and zest)
3 tbsp of sugar cane syrup
sparkling mineral water to top up (optional)
This is one of the picnic ideas for all times and seasons. Wash and dry mint leaves with paper towel. Crush them slightly to let out the aroma and juice. Drop the mint into a glass jug. Add freshly squeezed lemon juice, zest, and sugar cane syrup. Pour in some sparkling water (optional). Stir well, if needed, add more sugar syrup. Serve the picnic juice chilled.
You are Welcome To Read :