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Hi.

Welcome to this venture of mine, where I hope to share my passions of healthy cooking, fitness, and travel with the world, and hopefully inspire others to live a bit healthier in their own lives.

Pan-Roasted Chicken with Pineapple-Chile Glaze

Pan-Roasted Chicken with Pineapple-Chile Glaze

I had a friend moving to Arkansas and being the millennials that we are, we wanted to watch the Bachelorette but eat a Healthy Yuppie dinner first. I decided to remake one of my favorite recipes in the past, this Pan-Roasted Chicken with Pineapple-Chile Glaze. The chicken is spiced up with middle-eastern spices (my favorite), seared, and then baked on top of pineapple slices. Meanwhile, you make a Pineapple-Chile glaze which is both sweet and spicy. The chicken is so moist and the flavor is so deep in both the chicken and the pineapple. I think I could have eaten the whole chicken myself. See the bottom of this post for the original recipe link.

Yields: 4 Servings

Active Time: 30 minutes

Total Time: 1 hour

Ingredients

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 3½–4-pound chicken, halved
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • ½ fresh pineapple, sliced ½ inch thick
  • 1 serrano chile, sliced
  • 2 garlic cloves, crushed
  • ¾ cup pineapple juice
  • ¼ cup apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon paprika

Instructions

  1. Place a rack in upper third of oven; preheat to 425°. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.

  2. Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 40–45 minutes.

  3. Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.

  4. When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

https://www.bonappetit.com/recipe/pan-roasted-chicken-with-pineapple-chile-glaze

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