This week I have really been trying to reduce my carb portions as last week I definitely over did it. Once I get into my high protein diet, I notice a few things after my meals. I feel lighter, I have the same amount of energy as I do if I have carbs. Being that protein eventually converts into carbohydrates in our bodies, it makes complete sense. I also try to balance with plant proteins with lentils and peas. If you have not seen my low-carb meal plan, you may want to check it out. I also recommend consulting with your doctor if you have health issues before embarking on meal plans on the internet. My offering today is this spicy roast chicken. I used what Nigerians call bendel chicken which is the tough chicken. In Asian grocery stores abroad, it is called stewing hen and is sold very cheap. If only they knew the gem that this chicken is to Nigerians abroad. The downside of this chicken is that it takes a while to cook. So if you are very hungry, this would not be the chicken to immediately pop in the oven as it would require a long cooking time. You can also use the marinade for softer chicken and it would cook in 20-30 minutes. Lest I begin rambling, enjoy this simple recipe of Spicy Roast chicken.
Recipe for Spicy Roast Chicken
Ingredients
2 stewing hens (cleaned and de-feathered)
1 small Onion
5 Scotch Bonnet Peppers
3 Garlic Cloves
1 small ginger root (grated)
Seasoning Cubes
2 Tablespoons of Chilli Powder
2 Tablespoons of Butter
1 tablespoon of vegetable oil
Thyme (Optional)
Method
Blend the onions, garlic, ginger, peppers, seasoning cubes, butter, vegetable oil.
Rub the marinade on the chicken including the insides and allow to sit for 3-5 hours
Pre-Heat your oven to 350 F and place the chicken in the oven.
Roast for the first 45 minutes, flip it around till it cooks on all sides.
Allow the chicken brown on each side and serve.
