Tuesday, March 29, 2016

Cuban Spiced Chicken

About 6 years ago, I received news that would forever change my life. I went to the doctor after several years of being apart, only to be told our relationship was going to get deeper. I was diagnosed with Type 2 Diabetes. It was shocking, I was emotional. I never felt like I had any symptoms and was/am a pretty healthy eater, despite the extra pounds I carry. My family was pretty shocked, too.

Since being diagnosed, I am even more aware of everything that I eat, good and bad. Coming up with different meals for my fickle palate was going to be a challenge, while staying in my new carb guidelines. It truly has been a challenge, which is why I was very excited to be given the opportunity to check out this new cookbook! I truly love that it's a seasonal cookbook as well, with the chapters divided into seasonal meal plans and recipes. What inspires you this time of year? Just turn to Spring to find out! I guess I must be thinking about Summer with the Cuban Spiced Chicken recipe I chose!

Cuban Spiced Chicken
by Mary
Adapted from The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help you Prevent and Manage Diabetes by Aviva Goldfarb

Preheat the oven to 400°F (if you plan on marinating the chicken, wait until you're ready to cook to do this!)

2 teaspoons paprika - I used half sharp paprika, which adds a bit of a kick
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1-2 Tablespoons lime juice
1 Tablespoon extra virgin olive oil
2 pounds bone-in chicken thighs

In a small bowl, combine first 7 ingredients (paprika through salt).

In a medium bowl, mix 1-2 Tablespoons lime juice and 1 Tablespoon extra virgin olive oil, then add chicken and mix.

Add spice mixture to chicken and stir to coat chicken thoroughly with spices. (You can marinate for 24 hours or bake immediately. I baked immediately.)

Place chicken on baking sheet and bake, uncovered, for 30-40 minutes.

The suggestion was to serve with warmed black beans and roasted beets. I'm saving that suggestion for next time, because there will definitely be one! My husband absolutely loved this chicken! (I served it the day after I baked it with Spanish rice.)

I look forward to trying many more recipes from this book!

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