Honey Hoisin Chicken Legs with Lime Ginger Rice and Vegetables

This is a delicious Chinese style dish that the whole family will love.

Zest of one lime
2 Table spoons grated ginger (fresh is best)
1 Teaspoon red chili flakes
1 Tablespoon garlic powder
1/4 Cup melted coconut oil
1 Tablespoon rice vinegar
1 Tablespoon teriyaki sauce
1/4 Cup lite soy sauce (low sodium)
Juice from one lime
1/2 Onion grated
4 Large cloves of garlic grated or finely minced
Salt and pepper to taste
Skin on, chicken legs 4-5

2 Cups brown rice
4 Cups water
2 Tablespoons lite soy sauce
1/2 Onion roughly chopped
4 Cloves of garlic smashed
The peal from the juiced lime
2 Tablespoons grated ginger
2 Cups broccoli florets
2 Cups chopped baby spinach
3 Carrots diced

1/4 Hoisin sauce
1/4 Good quality honey

2 Tablespoons toasted sesame seeds
4 Green onions cut on the bias

In a large mixing bowl combine all of the ingredients for the marinade minus the chicken legs and whisk to combine. Place the chicken legs into a zip top freezer bag and cover with the marinade. Set this in the refrigerator for at least 30 minutes, the longer the better. The coconut oil will solidify again but this is ok. Once the chicken has been marinating for a while place the legs on a cooling rack over a baking sheet and place in a 375 degree over for 35-45 minutes or until the chicken reaches at least 165 degree internally. While the chicken is in the oven combine the ingredients for the rice in a sauce pot and prepare according to package directions. In a large heavy bottom skillet over medium high heat sauté the vegetable in 1 tablespoon of coconut oil until tender then set aside. Once the chicken is done remove from the oven and let rest for 5 minutes. Combine the hoisin sauce and honey in a small bowl and brush over the chicken like a barbecue sauce. stir the vegetables into the cooked rice being sure to remove the lime peal, and serve, sprinkling with green onions and toasted sesame seeds. For more on this recipe or any others please email me at alesia.leach@gmail.com  

Spiced Swordfish Steaks with Wilted Greens and Citris Butter Sauce

Who doesn't love a beautiful swordfish steak?

3-4 swordfish steak
1 Tablespoon salt
1 Teaspoon black pepper
1 Teaspoon garlic powder
1 Teaspoon Cumin
1 Teaspoon chili powder
1 Teaspoon Seven Spice (optional)
1 Teaspoon Kabsah seasoning (optional)
1 Teaspoon Turmeric powder
1/2 Teaspoon paprika
1/2 Teaspoon onion powder
1/2 Teaspoon crushed red pepper flakes
The zest of one lemon and one naval orange
The juice from 1/2 the lemon and 1/2 the orange
1/4 cup extra virgin olive oil

2 Tablespoons olive oil
1/2 of a medium onion chopped
2 Cups chopped rainbow chard
2 Cups baby spinach
Salt and Pepper to taste
1/8 Teaspoon ground nutmeg

juice rendered from cooking the fish
3 Tablespoons butter
3 Green onion chopped fine
1/4 Cup flat leaf parsley chopped fine
The juice from the other half of the lemon and orange

In a medium mixing bowl combine the spices, zest, juice and oil. Place the swordfish steaks in a zip top bag and pour over the spice mixture. Place in the refrigerator for 30-45 minutes. Once the fish has been marinating for a while place steaks in a baking dish in a 400 degree oven for 20-25 minutes or until the internal temperature reaches at least 125 degrees. While the fish is baking, heat a large heavy bottom skillet over medium- high heat and add the olive oil. Put the onions in the pan with some salt and let them start to sweat for about 5 minutes. Once the onions start to turn translucent add the greens and let them wilt down. They will reduce by more than half. Add salt, pepper and nutmeg and set aside. Once the fish is cooked through pour the juice rendered into a sauce pan with low sides. Let this reduce by half then melt in the butter and finish with the herbs. Remove this from the heat promptly. Cut the fish on the bias and serve over a bed of wilted greens. Pour the sauce over the fish and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com