A chicken recipe for special occasions

Ingredients
Chicken
A head of cauliflower
4 carrot sticks
1 large onion
Curry
2 tablespoons of olive or vegetable oil
3 garlic cloves
½ teaspoon paprika
6 cups of fresh baby spinach
Red flecked chili or red bell pepper
Salt

Seasonings (optional)

Procedure

Preheat oven to 425 degrees. In a large container, mix coarsely chopped onion, carrot, cauliflower, garlic, oil, ¾ teaspoon salt, and pepper. Set aside. Transfer the mix to a baking pan coated with cooking spray.

Mix the paprika and the remaining salt and pepper in a small bowl. Sprinkle your prepared chicken (skinned, featherless and cut into desired pieces) with paprika mixture. Then, arrange the coated chicken over the chopped vegetables.

Roast until the heat reads 170 – 175 degrees and the vegetables are tender. This would take about 35 to 40 minutes.

Remove the chicken to a serving dish and keep warm. Top the vegetables with spinach. Roast vegetables for 8 -10 minutes longer when the vegetables are tenders and the spinach wilted.

Note: Use skin-on chicken if you want a richer dish but if you want a lighter dish, use bone-in chicken breasts. The thickness of the meat will also determine the amount of heat since leaner meat will become dry at higher temperatures.

Our Cook

Our cook for the week is Ewomazino. A Niger Deltan, he has a thing for culinary matters and believes that there is no greater honour for a chef than to bless people with the goodness of taste and the right nutrient. As an undergraduate, Onothoja hosted a first-of-its-kind cake fair. He is currently a pastry chef, recipe developer and nutritionist at Chef Nita.