So, each month I set myself the challenge of doing whatever the first thing is on my Pinterest feed and to blog about it. On 1 May 2015, I was delighted that the recipe was a budget friendly Greek chicken using drumsticks. Of course, my mind starts ticking about how I can make this recipe even better for my blog. So, I decide to film myself and my two little girls making it. My main obstacle was making sure the girls didn’t touch the raw chicken pieces while I was finessing the presentation for film. **This is the main reason you see more vegetable, fruit and baking pictures from this blog** I find it really hard to cook meat with the girls’ help, let alone contemplating photographs / video. It’s the control freak inside me that makes sure we fastidiously wash hands and handle meat very carefully. It’s definitely not on my OK list for embacing the mess with. (See more about my reasons for embracing mess here.)
So, by the time we have the tripod set-up, my daughters in place and myself suitably prepared to start rolling, my oldest needs to go to the toilet. OK. We start again after the break and then my youngest decides she doesn’t want to stand next to her sister happily. So after another reshuffle of the camera, children, bowls and ingredients, we get started. I check the time and 45 minutes has passed in the blink of an eye. We get the chicken marinated and I realise that if I have any hope of this chicken cooking in time, I can only let it basically take a quick look at the marinade before popping it in the oven (queue mistake #1). I quickly put the oven on and slap the chicken into the baking tray (definitely NOT styled like a proper TV chef would).
The girls help put the vegies into the steamer and look really cute doing this fun vegetable play step – but BUGGER – I forgot to turn on the camera. Oh well… I saw how cute they were and know I probably said really insightful things to encourage their sensory experience with the vegetables. Too bad – you’ll just have to believe me on that one. I look down at the oven and the chicken is cooking away but the yoghurt dappled across the skin is very unappealing, not like the picture on pinterest at all. I give them a quick turn over to make sure they are cooking on all sides. At this point the girls decide that they are both STARVING! Umm… I have at least 15 minutes until dinner is ready. So, we depart the kitchen (the antagonist to their hunger) and play in the back room. Meanwhile, the vegies are steaming away and the chicken is cooking. After 15 minutes, I sneak back into the kitchen hoping my little pint-sized shadows aren’t following me. To my disappointment (but not surprise) the vegies are WAY over cooked and the chicken looks a bit pale. I mutter to myself that “SURELY it has to be cooked after all this time”. Next, my husband arrives home and we get the girls up to the table. I take a dodgy pic on my phone that I hope will look better than my rushed plating would suggest. I serve up the vegies and chicken from the centre of the table onto our plates. Low and behold – the drumsticks are NOT cooked through. So, the girls and I eat the mushy vegetables at the table while my husband “fixes” the chicken. 20 minutes later (and a few crackers and dried cranberries too) we get to eat the chicken which is NOT very good. My husband then declares that we will NEVER have chicken drumsticks for dinner again. I reluctantly agree. Chicken drumsticks are my Achilles heel. I think they are quick and easy but they aren’t (for me at least).
But what about the challenge??? I couldn’t just abandon it but I needed to build up the guts to try it again – time heals many wounds – it took me 6 weeks to recover from the pinterest fail. However, I was faced with another dilemma this time, due to some medical reasons I have been on a low-FODMAP diet for the last few weeks. Half of the ingredients in the original marinade are off limits to me. So, I tweaked the marinade recipe. I didn’t film it (for my sanity). I upheld my “no drumsticks for dinner”promise by buying a mixed pack of free range chicken portions. AND it worked a treat! I’ve even been told that I can cook it again by the kids and hubby. So without further adieu here is my modified low-FODMAP Greek Marinated Chicken Portions.
- 60ml freshly squeezed lime juice
- 4 stalks of flat parsley, chopped
- ½ tsp dried oregano
- 70g lactose free plain yoghurt
- 40ml extra virgn olive oil
- 1 tsp garlic infused olive oil
- 6-8 x ⅛ portions of chicken
- combine the yoghurt and lime juice with a whisk in a small bowl
- add the herbs
- stir in the olive oils
- place chicken portions in a large container with a lid
- pour the marinade over the chicken and invert the closed container several times to ensure a good coating
- leave refrigerated for 1 hour (at least 30 minutes)
- preheat oven to 180oC
- place chicken into a baking tray
- cook for 50 minutes
Have you had a pinterest dinner disaster lately?
My June challenge is a Yellow Tomato Gaspacho – I am not anticipating rave reviews during the middle of winter for a cold soup but you never know! Stay tuned!