The best part about using nutrition to maintain healthy Calcium ATPase levels is how delicious it can be! In my book, The Calcium Connection, I have an entire chapter with delectable recipes developed with Stefanie Sacks, MS, CNS, CDN, a culinary nutritionist and author of What The Fork Are You Eating (© 2014 TarcherPerigee | Penguin Random House).
Stefanie uses nutritious ingredients that support your Calcium ATPase and taste great! This is one of them. Let me know what you think!
Drunken Slow-Roasted Chicken Recipe
SERVES 4–6
When I cook, packing a dish with as much nutrition as possible is my thing. That can be a challenge when you have one child who is a picky eater and a husband with a limited palette, but it never stops me! There are so many edible celebrities in this medley, and the flavors are truly spectacular. But since chicken is truly at the center of this dish, let me offer a little guidance on how to choose. I use the same rules for eggs—organic pastured with a high welfare seal of approval. If not, opting into just organic is OK. I also frequent a small local poultry farm nearby, as knowing my farmer adds immense value! If cooking for one, you can either halve the dish or eat what you can and save the rest for meals day two and day three. Also, do note that pairing with a grain like quinoa or rice adds some serious yum.
INGREDIENTS
4 chicken breasts on the bone
1 lemon, for cleaning chicken
1 teaspoon salt, for cleaning chicken
1⁄4 cup extra virgin olive oil
8 cloves garlic, rough chop
2 large yellow onion, thinly sliced
1 tablespoon fresh ginger, grated or minced
1 teaspoon dried turmeric
2 cups grape tomatoes, halved
1⁄2 cup broth
1 cup red wine (optional) or broth
1 cup fresh cranberries
1 cup pine nuts
1 tablespoon fresh rosemary, rough chop
1 tablespoon fresh thyme, picked
Salt, to taste
METHOD TO MAKE THIS WONDERFUL DISH
- Preheat oven to 325 ̊; make sure that the oven rack is centered in the oven (not too low and not too high).
- Clean the chicken with salt and lemon juice, rinse under cold water, and pat dry with a paper towel. Set aside.
- In a large, thick-bottomed covered pot or Dutch oven, heat olive oil on medium and add garlic, onions, and ginger. Sauté for about 3–5 minutes until translucent. Add turmeric and tomatoes and sauté for another 3–5 minutes.
- Add chicken breasts to pot, meat side down, and brown for 3–5 minutes, then flip over. Add the broth, wine, cranberries, pine nuts, rosemary, and thyme.
- Then cover pot, remove from stove, and place in oven. Cook for one hour, then turn oven off and let pot sit in warm oven for another 15 minutes.
- Salt to taste.
Enjoy!
