Weight Loss Surgery Forums

Newsletter Recipe February 2008

Featured Recipe:

Bird of Paradise- Chicken done right!

This is a combination of a recipe I found and my own changes that I found work the best for WLS patients.  Tried and tested and everyone wanted seconds...Since it's mainly a sauce, the sauce does no penetrate the chicken so it remains low in carbs to the tune of 9.5 per serving.  It's EXTREMELY tender due to the mango puree and the enzymes produced so make sure you use the tinfoil and wrap it loosely...to form a little crust!-OH Member hear_me_roar

Ingredients:

2 tablespoons orange juice concentrate
1.5 tablespoons balsamic vinegar
½ cup chopped parsley
1/3 cup whole grain mustard
10 sprigs fresh thyme leaves
1 4- to 6-lb. chicken
salt and pepper to taste
½  medium shallot
½  fresh orange, cut in two pieces

½ small mango pureed in blender

½ fresh lime, cut into 2 pieces
1 cup of pomegranate juice (read how to make a cup near the bottom)

Preparation:

Make glaze by combining pomegranate juice, orange juice, mango, vinegar, parsley and mustard and half of the fresh thyme, leaves only.  Mix well!

Rinse chicken; pat dry.  Place on a roasting rack in a shallow pan; sprinkle with salt and pepper.

Use half of the glaze mixture to coat the chicken.

Place remaining thyme leaves with shallots and orange parts, over the chicken.

Cover the chicken ?loosely? with foil and roast for 30 minutes at 350°F.

Remove foil and coat chicken with the remaining glaze.

Increase oven temperature to 375°F and continue to bake.

Bake for 30 to 40 minutes or until a meat thermometer in the thigh of the chicken reads 165°F and juices run clear.

***For 1 cup of juice, cut 2?3 pomegranates in half and juice them with a citrus reamer or juicer.  Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.