Buttermilk Roast Chicken & Rainbow SlawFun and easy. That’s what I wanted from the “Buttermilk Roast Chicken,” from Nigella Lawson at Foodnetwork.com. It was an opportunity to easily marinate chicken legs in an interesting mix that involved buttermilk, peppercorns, ground cumin, and maple syrup, then quickly roasting them in the oven. I adjusted the recipe to use 10 drumsticks. I did marinate the chicken in the refrigerator overnight. The legs smelled great while they were roasting; I cooked them for 35 minutes. I loved the peppercorn crunch of the moist chicken.

To accompany my chicken, I also made the “Rainbow Slaw,” from the July 2006 issue of Vegetarian Times. I halved the recipe to make 4 servings. This slaw had a great crunch and an assertive, but gentle, dressing. I salted and refrigerated the cabbage and carrot for 1 1/2 hours. Rather than use whole mustard seeds, I used ground mustard seeds. This allowed me to “infuse” the oil with the spices. I added 1 tsp. salt to the dressing. Red cabbage is a fun and crunchy raw vegetable. Enjoy it in this slaw.

RECIPES: impress your diners with great flavors that are easy to put together
chicken needs to marinate for hours, but will cook in less than one; the slaw needs to be salted for an amount of time too
bites of moist chicken are accented by peppercorns and subtle cumin; the slaw’s dressing showcases cider vinegar, with a bit of sweet and a bit of heat

Next time, let’s work with fish. I want to make “Fish Fillets with Apples, Raisins and Pecans,” from The Best Diabetes Cookbook, by Katherine E. Younker, along with the “Raw Slaw with Asian Pear,” from the March 2008 issue of Vegetarian Times. Come back to my site on Monday, December 22, to see how this goes.