30 June, 2013
Roasted Chicken and Kidney Beans al Pomodoro
This dish is so easy to make that you will want to make it all over again. The taste, the aroma and its amazing simplicity is what gives this dish a sense of wellness when you eat it.
1 Whole free range chicken.
1 Whole garlic
1 Tbsp grape seed oil
– Salt and pepper.
Finely chop the garlic and put it in a small bowl. Add the oil, the salt and the pepper. Mix well. (Make enough of this for the bean’s recipe as well, so put aside a Tablespoon of this mixture for it).
Baste the chicken with the mix using proper hygiene technique, and then sprinkle plenty of the dry herbs.
Roast the chicken with breasts up side down (this will result in juicier chicken breasts), and roast in the oven in the middle to lower rack at 375 degrees for 1 hour and 15 min.
Remove chicken and let stand for 20 min. before carving.
KIDNEY BEANS AL POMODORO (4 servings)
2 Cups cooked white kidney beans.
1 1/2 Cup tomato marinara sauce (buy it ready, in a glass jar, organic and without additives and sugars)
1/4 Tsp Organic Curcuma.
1 Tsp chopped fresh garlic in 1 Tbs of oil
– Salt and pepper to taste
In a large skillet saute slightly the garlic and oil mixture. Add the beans with some water (about 1/3 cup), cook for 1 min. and then add the curcuma. Stir in. Add the tomato sauce and cook for 5 min so the beans absorb the flavors. Turn off the heat and without removing the skillet from the stove, incorporate 2 handful of washed, fresh and grossly chopped spinach. Bathe leafs with the hot sauce and let it stand in for 2 min. and serve.