What’s For Dinner? Baked Vegetable-Mustard-Marinade Chicken


BakedVegetableMarinadeChicken

UPC’s Vegetable Mustard Marinade Chicken

I’ve had a hectic couple of days! On Sunday I wrote what I had hoped would be a rousing response to a comment I received on a “4 Steps to Successfully Eating Out” post I wrote many months ago. I called my response “Am I Really Allergic To Wheat?” It’s no surprise that the nay-sayers came out in droves to give me their opinion on the matter. I received comments from the three main camps that you might expect. They all fell in to one of these:

  1. “It’s not a real allergy until a doctor has diagnosed it.”
  2. “My allergy is more important than yours.”
  3. “It’s not an allergy if you don’t get Anaphylactic Shock from it.”

It’s difficult to be trying to have an open and honest discussion about this sort of topic. This is a challenging topic to have among people with generally like minds! But throw in the fact that I’m opening my discussion up to the public, and all sorts of other opinions will start to show their faces too. While I want people to participate, I find it difficult and challenging to facilitate a beneficial discussion when it so quickly devolves into the dirty kind of arguments where the only “Out” is when someone gets hurt, insulted, or gives up because there’s no intellectual middle-ground. That’s not a good discussion for anyone.
So keep your eyes peeled at the end of this post. I’ll be bringing the above up in my Questions section, since it’s important to me what you all think.

Vegetable Mustard Marinaded Chicken; What you’ll need:

  • 1lb Whole Chicken Legs, skin on (this recipe will work with any cut; but it’s best on dark meat)
  • 1 cup Carrots, chopped
  • 1/2 cup Lemongrass, sliced
  • 1/2 cup Chives, chopped (will work just as well with green onions, scallions or leeks)
  • 1-inch Ginger, sliced
  • ChickenMarinadeVeggies1

    Just vegetables, before liquid is added

    2 tablespoons Whole-Seed Yellow Mustard (optional: Make your own with white vinegar, water, mustard seed, turmeric, sea salt, and ground mustard seed)

  • 4 tablespoons Balsamic Vinegar (optional: white or apple cider vinegar will work, but will change the flavor dramatically – consider your flavor carefully)
  • 1/2 cup Olive Oil
  • 1 cup Water

ChickenMarinadeVeggies2Serves: 4
Prep Time: 1 day
Cook time: 40 minutes

1. First put the chicken in a marinade container, then combine all remaining ingredients.

2. Close the container and seal it, then shake the container thoroughly, making sure that all ingredients have mixed.

ChickenMarinadeVeggies3

After shaking thoroughly

3. Store the chicken in the refrigerator for at least a day. Shake vigorously at least twice during that time.

ChickenMarinadeVeggies_After

The oil thickens in the fridge – this is a good thing, it locks the flavor in!

4. 60 minutes before meal time, pre-heat the oven on to 375, and take the chicken out of the fridge.

5. Using coconut oil or a nut oil (I used walnut oil) grease an oven-safe pan, and put the chicken on the pan.

6. Bake uncovered for 40-45 minutes (depends on how crispy you like the skin). Now serve and enjoy!

Questions:

  • Do you enjoy it when I do a “Weekend Food Commentary” on a hard-to-discuss topic like I did this past weekend?
  • Would you like to see these more frequently? Keeping in mind that it’s been months since I did the last one.
  • Are there any particular hard-to-discuss topics that you’d like me to review and discuss?
  • Chicken Questions:
  • What kinds of chicken recipes do you like the most? Baked/fried/soup/etc?
  • I’m playing around with some “Crusted Chicken” recipes, at the moment – any suggestions?
  • I’ve got some ideas for some chicken meals, and chicken appetizers… Any chance we could do a chicken dessert? I know – that might be pushing it a bit… πŸ™‚

12 thoughts on “What’s For Dinner? Baked Vegetable-Mustard-Marinade Chicken

  1. Pingback: What’s For Dinner? Baked Vegetable-Mustard-Marinade Chicken | Paleo Digest

  2. I’m intrigued. One bite out of that chicken from the first picture seems as though a gush of juice would flow through my tongue and the roof of my mouth. I am liking this recipe a lot. Thanks
    Mo

  3. I love roast, fried and bbq chicken. LoL. But I also don’t mind chicken in pies and soups and curries. I think I eat more chicken than any other meat. Are you planning to make a chicken dessert? I can’t think of any right away, but if I do, I’ll give you a shout!

    • I’m normally the total opposite: I typically eat red-meat for, like, 4 meals a day! But lately I’ve been on a chicken kick, and I’m definitely enjoying it!! πŸ™‚
      Yeah, I’m buzzing around chicken dessert ideas in my head, but it’s not simple… We’ll see what I come up with πŸ™‚

      • Have you googled? that’s what I aways do. I don’t know what life would be without google, seriously. It would be damn bleak!

      • I will when it’s time. I like to give my creative energy enough time to really marinate the idea for a while. Sometimes some really awesome things come out (like my Awesomesauce)! I’ll know when it’s time to see what else is out there.

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