I know this photo is not pretty either, but there was no time for food styling. I had 20 minutes to make dinner and 5 minutes to take a picture before it was dinner time. But this is another easy meal to make. My kind of food – very home style, simple to make, and delicious. A real pleasure.
While the chicken roasts, bring the kids to the kitchen and do some activity together like a coloring book, drawing, play a game or do a puzzle.
For the chicken:
4 whole chicken legs
2 tablespoon orange marmalade
2 tablespoons Dijon mustard
3 garlic cloves, chopped
1 orange, juiced
3-4 sprigs thyme, leaves taken of the stems
2 pinches chili powder
1 tablespoon champagne vinegar (or other mild vinegar like apple cider, or lemon juice)
2 tablespoon evoo
Black pepper, ground
Put all ingredients in a Pyrex/glass 9*13 roasting pan (non-reactive pan). Marinade for 2-3 hours, or overnight.
Roast in a 375 degrees oven for 45-60 minutes. If chicken is browned and there’s still cooking time left, place aluminum foil on top (no need to wrap tight) to protect skin from burning.
For the yellow rice:
I asked my son if I can put some onions in the rice. He doesn’t like onions, or at least he says so. I think he likes the taste but not the texture, so I mince it fine. He agreed. After the rice was done he asked if I put any onions in the rice because he couldn’t see it. Of course he ate it and liked it too.
2 tablespoons extra virgin olive oil (evoo)
¼ onion, diced small
1 cup (Jasmine) rice
1 teaspoon salt
½ teaspoon turmeric
2 ¼ cups water
Sauté onions in evoo until soft. Add all other ingredients. Stir. Bring to boil. Lower heat to a gentle simmer. Cover and cook for 20 minutes. Remove from heat. Let stand, covered, 10 minutes. Fluff with fork.
For the steamed broccoli:
4-5 cups broccoli florets
Bring 2 inches water to boil in a steaming pot. Insert the steamer basket with the broccoli. Sprinkle salt. Cover and cook about 6-8 minutes. Broccoli should be a little crunchy since it will continue to cook a bit more as it cools.