Dinner Jan 6, 2023
Note: Cranberry Chutney was made ahead, couscous made following packages instructions
Ingredients:
1lb Cranberries
Low Sodium Chicken Stock
1 Sprig of Rosemary, leaves minced
To Taste:
Sugar
Salt White Miso Paste
Directions:
Add cranberries, enough stock to cover them, rosemary, a dash of salt, two tablespoons of sugar, and two tablespoons of miso paste to a sauce pan
Cook over medium- low heat until cranberries start to break down into a jam like texture
Taste test and add any needed additional seasoning, likely will need sweetening, but only enough to counter the tartness, don't actually make it sweet
Ingredients:
1 Large Onion
1 Whole Chicken
Vegetable Oil
Salt
Pepper
Savory Cranberry Chutney
Directions:
Preheat oven to 425°F (220°C) with a rack in the middle position
Cut the onion in half and cut each half into strips, add the onion to the bottom of a dutch oven
Coat the chicken with oil and season with salt and pepper, place seasoned chicken on top of the onions
Spread a generous amount of cranberry chutney on top of the chicken
Cook the chicken with the lid on for an hour
Remove the lid and allow the chicken to cook for another 30 minutes
Check the temperature of the chicken in a few thick spots to make sure it has reached 175°F (80°C) before removing from oven
Rest for 15 minutes before serving
Ingredients:
2 large Sweet Potatoes
Iodized Salt
Thyme Sprigs
Vegetable Oil
Kosher Salt
Powdered Sage
Black Pepper
Directions:
Preheat oven to 400°F (200°C) with a rack in the middle position
Peel the sweet potatoes [or wash them and leave the skin on], quarter, and cut into 1/2-inch chunks
Add potatoes to a large pot and cover with water, going about in inch past the top of the potatoes. Salt the water with a good amount of iodized salt. [I also added a handful of thyme sprigs that had started to dry out in my fridge to the water, making sure they were fully submerged by putting them under potatoes. Not sure if the thyme actually made it's way into the potatoes at this point]
Heat the pot until the water reaches 160°F (70°C) and turn off heat. Cover the pot with a lid and leave in the warmest spot in your kitchen for an hour [since the oven is preheating, one of the back burners, close to the oven's vent if where I keep the pot]
Line a sheet pan with foil and grease the foil with vegetable oil
After an hour, drain the water from the potatoes and thyme sprigs. Add enough vegetable oil to coat the potatoes, kosher salt, powdered sage, and black pepper. Mix everything to evenly coat the potatoes and to break some of the thyme away from the stems.
[I laid out the thyme sprigs on the sheet pan first to try to keep them from drying out a lot (if they had been on top of the potatoes instead)] Spread out the potatoes onto the sheet pan in a single layer.
Roast the potatoes for 30 minutes. Flip/stir the potatoes and then cook for another 20 minutes.
Taste test when finished cooking and add any needed additional seasoning
Final Notes:
Chutney was sweet enough when made, but got more tart with age (might have been a week and a half between making and use in this recipe)
Colorful :)
Comments