I’ve made sure that I cooked really good meals for us — versatile and changing,
things like this one that can become second meals with white beans added over rice…
there is so little goodness around these days that cooing does fill a hole!

Make marinade in parts:
4x Ginger People’s Ginger Teriyaki Sauce to
1x olive oil to
2x pineapple juice…
Then add:
garlic chopped, ginger chopped…
We add 3T chopped sugar chilies, mildly hot peppers blackened —
I make a pesto in advance but not necessary!
Marinade overnight, starting with the thighs down,
and then flip it halfway through the hours.

Roast as you would normally with garlic salt, pepper, cumin.
My trick is to start roasting breast down so the juices run into the breasts, uncovered.
30 minutes at 375 degrees.  Remove, turn breast side up,
tuck your sliced beets around the side of the chicken,
baste beets and chicken with juices in the pan (the marinade),
add seasonings, and cook another 30 minutes.  Remove.
Pin pineapple rounds onto the chicken with toothpicks.
You are going to cook another 30 minutes, or when the chicken is done,
basting 1-2 times…  If it is getting too brown cover loosely with aluminum foil.
Let sit for about 15 minutes before carving (we never make it!)

Served over basmati or Massa Organics California Whole Grain Brown Rice;
the next day we add white beans to the mix, the juice from the pan (which should be little fat and lots of juices and olive oil and marinade) and sometimes frozen peas.

YUMMO!  I never get tired of this one.

 Hahnemühle Nostalgie Sketchbook,
Duke Fude (Bent) Nib with DeAtramentis Document Urban Grey ink,
Platinum Plaiser pen with DeAtramentis Document Urban Grey ink,
MGraham, DS Primatek and Daniel Smith watercolors.

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