UPC’s Vegetable Mustard Marinade Chicken
I’ve had a hectic couple of days! On Sunday I wrote what I had hoped would be a rousing response to a comment I received on a “4 Steps to Successfully Eating Out” post I wrote many months ago. I called my response “Am I Really Allergic To Wheat?” It’s no surprise that the nay-sayers came out in droves to give me their opinion on the matter. I received comments from the three main camps that you might expect. They all fell in to one of these:
- “It’s not a real allergy until a doctor has diagnosed it.”
- “My allergy is more important than yours.”
- “It’s not an allergy if you don’t get Anaphylactic Shock from it.”
It’s difficult to be trying to have an open and honest discussion about this sort of topic. This is a challenging topic to have among people with generally like minds! But throw in the fact that I’m opening my discussion up to the public, and all sorts of other opinions will start to show their faces too. While I want people to participate, I find it difficult and challenging to facilitate a beneficial discussion when it so quickly devolves into the dirty kind of arguments where the only “Out” is when someone gets hurt, insulted, or gives up because there’s no intellectual middle-ground. That’s not a good discussion for anyone.
So keep your eyes peeled at the end of this post. I’ll be bringing the above up in my Questions section, since it’s important to me what you all think.
Vegetable Mustard Marinaded Chicken; What you’ll need:
- 1lb Whole Chicken Legs, skin on (this recipe will work with any cut; but it’s best on dark meat)
- 1 cup Carrots, chopped
- 1/2 cup Lemongrass, sliced
- 1/2 cup Chives, chopped (will work just as well with green onions, scallions or leeks)
- 1-inch Ginger, sliced
2 tablespoons Whole-Seed Yellow Mustard (optional: Make your own with white vinegar, water, mustard seed, turmeric, sea salt, and ground mustard seed)
- 4 tablespoons Balsamic Vinegar (optional: white or apple cider vinegar will work, but will change the flavor dramatically – consider your flavor carefully)
- 1/2 cup Olive Oil
- 1 cup Water
1. First put the chicken in a marinade container, then combine all remaining ingredients.
2. Close the container and seal it, then shake the container thoroughly, making sure that all ingredients have mixed.
3. Store the chicken in the refrigerator for at least a day. Shake vigorously at least twice during that time. Learn the refrigerated shipping container cost if you are carrying perishable cargo such as vegetables, fruit, etc.
4. 60 minutes before meal time, pre-heat the oven on to 375, and take the chicken out of the fridge.
5. Using coconut oil or a nut oil (I used walnut oil) grease an oven-safe pan, and put the chicken on the pan.
6. Bake uncovered for 40-45 minutes (depends on how crispy you like the skin). Now serve and enjoy!
- Do you enjoy it when I do a “Weekend Food Commentary” on a hard-to-discuss topic like I did this past weekend?
- Would you like to see these more frequently? Keeping in mind that it’s been months since I did the last one.
- Are there any particular hard-to-discuss topics that you’d like me to review and discuss?
- Chicken Questions:
- What kinds of chicken recipes do you like the most? Baked/fried/soup/etc?
- I’m playing around with some “Crusted Chicken” recipes, at the moment – any suggestions?
- I’ve got some ideas for some chicken meals, and chicken appetizers… Any chance we could do a chicken dessert? I know – that might be pushing it a bit… 🙂