Lunch: Accidental Chicken

(Spiced Roast Chicken and Vegetables)

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Accidental Chicken

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 teaspoon finely grated fresh lemon zest
1 large garlic clove
1/4 teaspoon coriander seeds
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3- to 3 1/2-pound chicken, cut into 8 pieces
1 large onion
1 long thin Asian eggplant
1 large white turnip
5 large garlic cloves
4 medium boiling potatoes
2 tablespoons extra-virgin olive oil
2 to 3 fresh rosemary sprigs or 1/2 teaspoon crumbled dried

Instructions

With a mortar and pestle crush together zest, garlic, and coriander seeds. Add remaining spice rub ingredients and pepper to taste and crush to form a paste.
Put chicken pieces in a bowl or large sealable container and coat with spice rub. Marinate chicken, covered and chilled, at least 2 hours and up to 1 day. Preheat oven to 400 °F and bring chicken to room temperature.
Halve onion and cut into 1/4-inch-thick slices. Halve eggplant lengthwise and cut into 1/4-inch-thick slices. Peel and quarter turnip. Cut turnip into 1/4-inch-thick slices. Crush garlic with flat side of a large knife and peel potatoes. Halve potatoes and cut into 1/4-inch-thick slices. In a large roasting pan toss vegetables with oil, rosemary, and salt and pepper to taste and spread in one layer. Top vegetables with chicken, skin sides up, and roast in middle of oven 50 to 60 minutes, or until cooked through.

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