Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Tex-mex roasted chicken
Date: February 12, 2006
Yield: 5 servings
1 teaspoon ground cumin (comino)
1 teaspoon chili powder
1/2 teaspoon basil
1/4 teaspoon salt
1 tablespoon white wine vinegar
1 (3 pound) broiler, skinned
2 normal cups coarsely chopped zucchini
1 1/4 normal cups unpeeled, seeded and coarsely chopped tomatoes
Combine first 6 ingredients, stir well and set aside.
Remove neck and giblets from chicken and discard. Rinse chicken and pat dry. Rub outside of chicken with spice mixture. Place chicken, breast side down in a deep 3-quart casserole. Cover with wax paper and microwave on HIGH for 8 to 9 minutes.
Turn chicken breast side up and microwave, covered with wax paper, on HIGH for 8 to 9 minutes.
Remove chicken to a serving platter. Reserve drippings in casserole. Let chicken stand covered for 15 minutes.
Add vegetables to drippings, tossing to coat. Microwave on HIGH for 3 to 4 minutes or until crisp-tender, stirring halfway through cooking.
Arrange vegetable around chicken.
About 192 Cal. per 3 ounces chicken and 1 1/4 normal cups vegetables. (Fat 6.8, Chol. 76)