I am the first one to tell you I am learning about "Food" from the aspect of what is anti-inflammatory, Whole Food and closer to what our bodies want. I know the less "processed" our food is, the better it is for you. I am, however, a creative personality who learned to cook through multiple experiences and I do know how to play with flavours. This dish is a fusion between Asia and India tastes and I am using many of the spices they consider Anti-Inflammatory from my research. My goal is make things taste great though!
I created these last night, on a whim and while going through a list of allowable foods from The Paleo Diet by Dr. Loren Cordain (I bought the book in 2011 while researching anti-inflammatory diets). I was comparing it to the allowable foods from the low FODMAP Diet and decided to play with some spices and ingredients I had at hand to try to meld both ideas into a meal.
The Spice Blend and Honey amounts I used are enough for 4 Chicken Breasts, I had plenty extra after the second coating on the Chicken.
If you are cooking two Breasts, reduce the amounts by half, or do what I did and add a little extra flavour to your salad with the remaining.
Pre-heat oven to 350 F
These will cook for 30 to 40 minutes.
My Cast Iron Pot cooks a little quicker than a baking dish.
Allow an extra ten minutes if you are using ceramic. The Spiced honey Blend helps keep the moisture in the Chicken, but like any skinless or low fat meat, it will dry out if over cooked.
Sesame Ginger Chicken
Seasoning for 4 Chicken Breasts
1/8 TSP Ground Clove *
1/8 TSP Nutmeg *1/4 TSP Ground Ginger
1/4 TSP Turmeric
1/4 TSP Ground All Spice
1/4 TSP Red Pepper Flake
1/2 TSP Curry
* use just a pinch of these spices
1/4 Cup Sesame Seeds
2 TBSPS Flax Seeds
2 TBSPS Honey
1 TSPS White Wine Vinegar
1 TBSP Lemon Juice
1/2 Cup Chicken Stock
Combine your Seeds and Spices, mix them well and give them a light crush with a Mortar and Pestle or run them through a coffee grinder, but just once, leaving most of the seeds in their whole form.In a small bowl, add your Honey, White Wine Vinegar and 2 TBSPS of the Seed Spice Blend.
Whisk ingredients.
In a baking dish with a tight fitting lid, add your Chicken Stock and Chicken Stock
Use a spoon to drizzle the Spiced Honey and coat the Chicken Breasts.Cover and place in the oven to bake.
Roughly half way through the cooking time, remove from the oven and turn the Chicken, coat the chicken breasts again with another Tablespoon of the the spiced Honey,.
Cover, return to the oven and let finish.Remove the Chicken breasts, place them to the side and bring the liquid in the bottom of the pot up to a boil, add a little extra chicken stock to de-glaze the bottom of the pot if necessary. You will spoon a little of the De-Glazed liquid over the chicken when plated.
Hand Held Pickled Salad
The Salad was created to play with the seasonings I used with the chicken. A light amount of the seeds and seasoning was placed aside to dress the Peppers and Cucumbers.
I sprinkled a Drizzle of White Wine Vinegar and additional Lemon Juice over the these vegetables and let them Pickle for 20 minutes as I worked on the chicken.
Prior to serving Dinner, I wrapped the them in Iceberg Lettuce and served as a side.
I steamed up julienned carrots and Turnip and served the chicken over top of them with a spoonful of the glaze.
It worked out beautifully. I have several recipes partially written and will be posting on Part 4 of my Ham Leftover Ideas this week too. I'll have to de-frost another portion of ham to use in what is remaining of the Stock I have on the go. I hope the ideas help you with your meal planning. =)
Please enjoy!!
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