As a mom of young kids, I am always looking for ways to get a meal on the table that is not just good for the kids but one that they will eat! And, if you have been reading this blog or my writing for any length of time, you know that I am a totally fuss-less cook. I like using simple, seasonal ingredients and playing them up. And I love learning how to do what I do better. Two books that have helped me learn are:

1. “SOS! Six O’ Clock Scramble to the rescue: Earth-friendly, kid-pleasing dinners for busy families” by Aviva Goldfarb – Peppered with friendly parenting advice on snacks and strategies to get kids to eat well, this lovely book has terrific and very easy recipes. Everything I have made from it has been a success. In particular: we enjoyed a eggplant with mint and chickpeas dish that was a simple saute with tons of flavor. A smashing potato leek soup and of course, this lovely chicken that is featured on the blog today.

2. “Dinner for Busy Moms: Easy Strategies for getting your family to the table” by Jeanne Muchnick – This practical guide is written by a talented writer who believes and knows how to create a stress-free environment for meals. With moms & dads busy driving kids around for soccer practice or wondering what to make for dinner at six when the pantry is bare and the only thing in the fridge is lettuce, this book comes to the rescue by teaching us how to be better prepared for creating meals that the entire family can help create and of course, eat! I like that the pages are filled with advice from real moms on how they handled situations. There is also a section on pantry basics and a fun section on what to do with ground beef!

Peruvianchicken

Pollo a la Brasa (Peruvian Grilled Chicken) by Aviva Goldfarb (from the Six O’Clock Scramble)
(Photo by Stephanie Stiavetti)

6 servings
Prep (15 minutes) + Cook (35 minutes) + Marinate (8 – 24 hours)

Subscriber Consie Mote asked me if I could create a Scramble version of the
delicious grilled chicken sold at so many Peruvian grilled chicken outlets
around the country.  After a little experimenting, I think if I sold this
version from my kitchen there would be lines out the door!  It’s super juicy
and delicious.  If you can, marinate the chicken for 24 hours for enhanced
flavor.  Serve it with steamed broccoli with lemon-pepper seasoning, and
with corn or wheat tortillas.

1 Tbsp. brown sugar
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. black pepper
1 tsp. dried oregano
2 Tbsp. Worcestershire sauce
1 lime, juice only (about 2 Tbsp. juice)
1 Tbsp. olive oil
2 tsp. minced garlic (3 – 4 cloves)
1 whole chicken, quartered

In a small bowl, whisk together all the ingredients except the chicken.  Put
the chicken in a large flat container with a tight fitting lid and pour the
marinade evenly over it.  Flip and shake the chicken to coat it in the
marinade.  Marinate the chicken for at least 8 hours and up to 24 hours (the
longer the better for this recipe), shaking or flipping it a couple of
times.  By the time the chicken is done marinating, most of the marinade
will have been absorbed.

Preheat the grill to high heat.  (Alternatively, you can roast the chicken
at 450 degrees, covered for 15 minutes and then uncovered for 20 – 25
minutes.)

If using a gas grill, turn the back burner to its lowest setting and put
the chicken, skin side down, over the back burner, so it is over indirect
heat.  Grill the chicken for 15 – 20 minutes, then flip it and grill it for
15 – 20 minutes more until the skin is nicely browned and the chicken is
cooked through (cut into the thickest part of the breast with a sharp knife
to make sure there is no pink remaining) (Meanwhile, prepare the broccoli).
Slice the chicken into smaller pieces to serve it, if desired.

Scramble Flavor Booster:  Marinate the chicken for 24 hours and add ½ tsp.
lime zest, in addition to the fresh lime juice.

Tip:  If you are making the Cool Mediterranean Rice Pilaf tomorrow night,
reserve 1 cup of the cooked chicken breast for it.

Side Dish suggestion:  Steam 1 lb. broccoli florets or spears until tender,
about 5 – 8 minutes.  Drain and season them with ¼ – ½ tsp. lemon pepper
seasoning, to taste.

Side Dish suggestion:  Serve it with 6 corn or wheat tortillas, warmed in
the microwave for 30 seconds to 1 minute or over an open flame on a gas
stove for a few seconds per side (use tongs).

Nutritional Information per serving (% based upon daily values):
Calories 400, Total Fat 24g, 37%, Saturated Fat 6g, 30%, Cholesterol 145mg,
48%, Sodium 135mg, 6%, Total Carbohydrate 4g, 1% Dietary Fiber 0g, 0% Sugar
3g, Protein 39g

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