Mar 162011
Roasted Chicken with Coconut Oil, Sweet Potatoes, Blood Oranges, Ginger and Garlic

On the menu tonight: Roasted 5lb chicken, coated with coconut oil, stuffed with ginger, garlic and blood oranges, baked with sweet potato and fennel. Served with home-made popovers and sautéed asparagus…and wine. For my latest cooking venture, I decided to experiment with coconut oil as an alternative to butter for coating my chicken with. Coconut [continue reading]