This week I’m stepping up my game and doing my first full meal! Today we’re making orange and ginger drums with pureed veggies and no meal would be complete without a side of fried plantains! You can find fried plantain recipe here:
● Cutting board
● Food processor
● Baking sheet and cooking rack
● 2-3lbs of Drums
● Black Pepper
● Sea Salt
● 1 cup of Orange Juice
● 1/2 cup of Coconut Aminos
● 1/8 cup of Ginger Juice or 1tbsp of Ginger Powder
● 1lb of Red Beet
● 1lb of Sweet Potato(white or orange)
● 1/2lb of Carrots
● 1/2 stick of Kerry Gold Butter
We’re going to start by heating our oven to 350F and letting it heat soak while we set our glaze. I like giving the oven a 10-15min to heat soak so the enclosure hits 350 and not just the temperature probe.
Next up our glaze! I love ginger and orange together. It’s two incredibly delicious and healthy foods that are both great for boosting your immune system so why not cover chicken in both of them?
I love coconut secret’s coconut aminos. If you’re not familiar with coconut aminos, they’re soy sauce’s sweeter Paleo brother from another mother. I use this in place of soy sauce. This can be found in Lucky’s, Whole Food’s, Brighter Day, or Amazon.
Measure out your orange juice and aminos and mix it into a pot on medium.
If you have a juicer juice 1/8th of a cup of ginger. If you don’t measure out a tablespoon of powdered ginger and mix into your pot.
Let it simmer for 20mins to reduce down. It should start looking like a thick syrup once it’s done. We want it to stick nicely to our cooked chicken.
While your oven is heating place a large pot full of water on your stove and heat on high. Start cubing your veggies into roughly half inch cubes. Once your water is at a full boil place your veggies in the water and cook until fork tender.
Now finally onto the the chicken! If you have a cooling rack place it in a large cooking sheet and place your chicken on it. I like to bake on cooling racks as it allows the meat to cook more evenly.
Using your favorite brands of salt and pepper lightly season your chicken on both sides. Roughly a tablespoon of salt and pepper.
Place in your oven and cook for 20-30 minutes until crispy golden brown.
Pull your chicken out and let it cool for 5-10 and then generously coat with your glaze.
Once coated place back into the oven for 5-10 minutes to bake the glaze on!
Once your veggies are done boiling strain them and place them into a food processor with a half stick of Kerry Gold butter. Remember, fat is flavor and your friend.
Once puréed to a silky smooth texture plate and enjoy!