To celebrate the fact that my Gamma GT (Gamma-glutamyl transferase) level has fallen by over 100 we thought we would have something slightly different than the normal bit of chicken to eat. Though still on my diet of as low fat tasty food as possible I came across this idea for a recipe. It has been modified it slightly to reduce the fat content and to cope with what was in my fridge/cupboard at the time.
(When cooking I still have not got round to the idea of taking photos of what I am doing. I basically experiment a lot and if it is any good (i.e. get some positive feedback) bother to think about how I did it and record it. Then a set of empty plates do not make good photos. Who know maybe should change the way I do things , but no all my experiments work by any means)
Turkish Spice mix -
To make this I used the following (It is given as a ratio so you can add as much spice mixture to the chicken as you want – I used the ratio 2 parts equals half a teaspoon)
Mix these together thoroughly in a bowl with a teaspoon
It will need to cook for between 2-3 hours depending on size of chicken. The skin will become golden and crispy and do not baste just before serving unless this is not going to be eaten
Serve with some combination of salad, pita bread, yoghurt or new potatoes (removing the chicken skin to minimise fat consumption if necessary) depending on what your diet will allow.
It tastes good both hot or cold. (if not on a low fat diet you can use the juices that come from it to fry some vegetables along with the onion rings that come from the backing tray as they hold a lot of spicy flavours)
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views.