Whole Roasted Chicken Tikka Masala

     Whole Roasted Chicken Tikka Masala     Ingredients:   1 4-5 LB whole, organic chicken   1 head garlic   1 meyer lemon  1/2 cup of greek yoghurt   3 T olive oil   1/2 t coriander  1/2 t cumin  1 t paprika  1 t garlic powder   1/2 t garam masala   1/2 t chili powder   Salt & Pepper   Preheat oven to 375 degrees. Before trussing the chicken season generously with salt and pepper on the outside and inside of the bird. Make your marinade- Mix half a cup of greek yoghurt, coriander, cumin, paprika, garlic powder, garam masala, chili powder and juice of 1/2 lemon. whisk until smooth and the spices have blended evenly with the yoghurt. Coat the cavity and outside of the bird evenly. Truss your chicken and place in a roasting pan.   Watch a video on how to truss here:  https://www.marthastewart.com/973737/how-truss-chicken    Cut garlic head in half and place on opposite sides of the board. Drizzle with olive oil and cook covered for 1 hour and uncovered for the last 1/2 hour. Serve w/ crispy potatoes or turmeric rice and mixed green salad. 

 

Whole Roasted Chicken Tikka Masala

Ingredients:

1 4-5 LB whole, organic chicken 

1 head garlic 

1 meyer lemon

1/2 cup of greek yoghurt 

3 T olive oil 

1/2 t coriander

1/2 t cumin

1 t paprika

1 t garlic powder 

1/2 t garam masala 

1/2 t chili powder 

Salt & Pepper

Preheat oven to 375 degrees. Before trussing the chicken season generously with salt and pepper on the outside and inside of the bird. Make your marinade- Mix half a cup of greek yoghurt, coriander, cumin, paprika, garlic powder, garam masala, chili powder and juice of 1/2 lemon. whisk until smooth and the spices have blended evenly with the yoghurt. Coat the cavity and outside of the bird evenly. Truss your chicken and place in a roasting pan. 

Watch a video on how to truss here: https://www.marthastewart.com/973737/how-truss-chicken 

Cut garlic head in half and place on opposite sides of the board. Drizzle with olive oil and cook covered for 1 hour and uncovered for the last 1/2 hour. Serve w/ crispy potatoes or turmeric rice and mixed green salad. 

Winter Squash Salad

This warm- colorful salad is a staple in the winter months. Swap out the chicken apple sausage with the protein of your liking or even a fried egg. Pair it with Obsession, Symphony for the ultimate contrast of savory and sweet. Read more about Obsession Wines here: http://obsessionwines.com/the-wine/

Ingredients

1 chicken apple sausage

2 cups butternut squash

1  garlic clove 

1 bunch dino kale

pomegranate seeds

3 T olive oil

2 T apple cuder vinegar

1  t orange blossom honey

1 t dried marjoram 

salt and pepper 

 

Optional Toppings

crumbled feta

micro greens 

 

Dressing

whisk olive oil into salt,  honey, apple cider vinegar and dried marjoram. Finish with cracked black pepper and set aside. 

Directions

Start by peeling and dicing 2 cups of butternut squash into 1/2 inch cubes. Season with garlic, salt, pepper and drizzle with olive oil and roast at 350 degrees until soft. Set aside. Pan fry sausage until golden brown and set aside. Chop dino kale and remove larger stems. Spread kale evenly on a large platter and sprinkle cooked butternut squash, sliced chicken apple sausage, pomegranate seeds, feta cheese and micro greens. Drizzle with dressing and finish with fresh cracked black pepper. Enjoy with Obsession Wines, Symphony