Garlic-Butter Rubbed Chicken with Roasted Oranges & Red Onions

I usually bake whole chicken using simple ingredients like garlic, herbs, lemon and olive oil. Using oranges in place of lemon  equally attribute a lovely citrus flavour. In addition the flesh of the baked oranges can be served along with the chicken unlike lemon which is too sour and tart to consume directly.  The garlic-buttered mixture hidden beneath the skin of the chicken breast also prevented the meat from turning tough after baking. I've kept a portion of the chicken breast the next day, and it still tasted moist and tender after warming up briefly in the microwave :D

Recipe source : Martha Stewart
Ingredient

• 1 clove garlic, minced
• 1 tsp salt
• 4 tbsp unsalted butter, softened
• 2 navel oranges, 1 zested, both cut into 8 wedges
• 2 tsp finely chopped fresh thyme, plus extra sprigs for stuffing
• 2 red onion, cut into wedges
• black pepper
• 1 whole chicken

Method

1. Mash garlic with butter, salt, zests and chopped thyme. Gently separate skin from breast of chicken. Rub half of the butter mixture under the skin on each side and inside cavity.  Season with salt and pepper.
2. Fill cavity with 2 orange wedges, 1 onion wedge and thyme sprigs. Place the chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining orange (reserve a wedge for extracting the juice) and onions around chicken. Dot oranges and onions with some butter mixture. Squeeze the wedge of orange juice over the whole chicken. Sprinkle over black pepper.\
3. Bake in preheated oven at 200 deg cel for 30mins. Remove from oven. Flip the oranges and onion. Brush chicken with remaining butter mixture. Continue to roast chicken for another 35 mins until golden brown. Let rest for 10mins before serving.

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal

Kimchi Bokkeum Bap (Kimchi Fried Rice)

This is one of the most simple comfort food which I can't wait to try out with my homemade Kimchi :D Spicy, sour and slightly sweet fried rice...one serving is never enough!  

Chopped Kimchi

Recipe source : koreanbapsang.com
Ingredients

• 4 cups cooked short grain rice, preferably chilled overnight
• 150gm chicken fillet, thinly sliced
• 1 onion, diced
• 1/2 cup diced carrot
• 1 cup chopped kimchi
• 4 tbsp juice from kimchi
• 2 tbsp apple lemon soy sauce (set aside 1 tbsp for marinate chicken)
• 3 tbsp gochujang, korean chilli pepper paste
• 1/2 tbsp toasted sesame seeds
• 1/2 tbsp sesame oil
• chopped spring onion for garnish

Method

1. Marinate chicken fillet with 1 tbsp apple lemon soy sauce for 30mins.
2. Heat 1 tbsp oil in pan. Add in chicken and stir fry till meat is cooked. Remove from pan. Set aside.
3. Using the same pan, add in onion and carrots and stir fry till onion is softened.
4. Add in chopped kimchi, juice from kimchi and gochujang and chicken. Stir fry until the kimchi turns soft and deep in colour, about 5 mins.
5. Add rice along with another 1 tbsp of oil. Stir constantly until everything is well mixed till rice has absorbed all the liquid, about 5 mins. Mix in sesame oil and toasted sesame seeds and toss well. Turn off heat.
6. Garnish with spring onions and serve with fried egg at the side.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts