Sadly, this seems to be something that has been forgotten. In order to get "healthy", you must use secret information, passed down to the masses via an authority. Sort of like a religious rite where the Priest is the only one privy to the information and will dispense it to the masses. The secret knowledge comes from a lab that evaluates the components of said product, and lists them in the form of calories, fat, protein and so forth.To be "healthy" ( sanctified), you must ingest a certain number of these components, and ignore all else. Appetite, enjoyment, aversion are all unnecessary ( and evil) things. These are "The Devil" , and all efforts should be taken to turn your back from these. Interesting theory. Seems that nature and The Creator were just doing stupid experiments till science came along and straightened us all out !
Amongst the real food offerings in this house yesterday was a new to me chicken recipe. Moroccan chicken, and the blend of spices sounded very intriguing .
Moroccan Style Chicken ( Sally Fallon inspired)
1 frying chicken cut into pieces( or parts, preferably with bone and skin on)
1/4 Soy Sauce
1/4 cup dry white wine OR vinegar
2 TBL honey
juice of 2 lemons
grated rind of two lemons or 3 TBL preserved lemon peel
1 clove garlic peeeled and mashed
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon dried oregano, thyme and pepper
3 Tablespoons melted butter
2 cups chicken stock
8 dried apricot halves -- coarsely chopped
and soaked in warm water
Mix soy sauce, wine, honey, lemon juice, lemon rind, and all spices together. Marinate chicken pieces in this mixture in the refrigerator for several hours or overnight. Remove pieces, pat dry and set skin side up in a stainless stell baking pan, reserving marinade. Brush with butter, season with sea salt and pepper and bake at 375 degrees for about 1 hour. Reduce heat if chicken begins to burn. Remove chicken to heated platter while making sauce.
Pour chicken stock into the pan, bring to a boil and stir well. Add marinade and drained apricot pieces. Let sauce reduce by about one half. Check seasoning and pour over chicken pieces.
I served this with roast broccoli, whole wheat couscous, the sauce and the fermented cranberry relish that I made the other day
The verdict ? The chicken was flavorful, but not what I anticipated for some reason. The lemon twang seemed to overpower the other spices. The sauce was not as thick as one would anticipate. These were infinitely better than the fermented cranberries ! WAY too salty ! The consistency was a bit softer than whole berry relish, but the addition of salt to cranberries was kind of like a cruel joke. I don't think I will be making this one again. Live and learn I guess. I am going to try fermented carrots next week, and tonight we try the sauerkraut that I made. What excitement 1!