Staging this food was fun. I felt all artistic. I’d like to thank my Birthmate Allison Hamilton for inspiring this recipe. So this meal was Glazed Chicken on top of a bed of yellow saffron rice, sauteed zucchini, and butternut squash soup.
- 6-8 Drumsticks
- Mustard (regular or spice or dijon again whatever you want to go for)
- Dash of Curry Powder
- Diced Garlic
- Salt, Pepper, Seasoning Salt, etc. Whatever you like.
Preheat oven at 375
Instructions: Season the chicken inside and out of the skin. Sometimes I like to take the skin off. In a side bowl, mix equal parts of the honey and mustard. It all depends on you and how much chicken you want to cover and add the dash of curry. Set aside. Place the seasoned chicken in your dish with EVOO drizzled on the bottom. Sprinkle the diced garlic over the chicken and place into the oven. Bake for about 35 minutes and then spoon or brush the glaze mixture over the chicken. Place back in the over for another 15 minutes and your chicken should be done. Stick a knife in the thickest part of the biggest piece to make sure the juices are running clear.
- 2 Cups of Jasmin or Regular white rice
- A little under 4 cups of Chicken Stock
- Tsp Saffron
- Dash Tumeric
- Dash Salt
Bring chicken stock to a boil on the stove top. Once boiling, add the saffron and tumeric. Once dissolved, add the rice and salt and bring back to a boil. Once the rice is boiling, reduce the heat and cover with a top that has a vent. Let simmer for about 15-20 minutes until most of the liquid has been absorbed. Turn off the heat and cover for about another 5 minutes. The rice should be fluffy and there should be no more liquid after this. Good to go!
- One Zucchini
- Diced Garlic
Chop and diced all the veggies, season with salt, pepper, and a dash of sugar. Sautee in EVOO over medium high heat until translucent.
Butternut Squash Soup
- 1 Large Butternut Squash
- 1 Stick Butter
- 6 C of Chicken Stock
Cut the squash into cubes and chop the onion. In a pot, sautee the onion in the butter and once they are soft, add the chicken stock and the squash. Cook until the squash is tender. Remove the squash and put into another bowl. You can either mash or puree the squah in a blender. I like mashing it because it makes for a thicker and chunkier texture. Return the squash to the pot with the chicken stock and add salt to taste and a pinch of nutmeg. Stir until it’s all well combined and serve!
Easy as pie right!? Doesn’t take long and looks beautiful!