Chicken Maryland

RY0003 Garlic and anchovy baked beans chicken maryland with crispy balsamic Brussels sprouts

The Random Yummy
The Random Yummy
RY0003 Garlic and anchovy baked beans chicken maryland with crispy balsamic Brussels sprouts
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This is a photograph of my Wednesday dinner. Garlic and anchovy baked beans chicken maryland with crispy balsamic Brussels sprouts.

Tonight’s show notes are at https://yummylummy.com/RY0003

Catch you next time on the Random Yummy.

Links

Heinz baked beans

Coon cheese

MEATER

MEATER review

Roger Stowell and baked beans

Nut crusted Chicken Maryland for Christmas Day lunch

Nut crusted Chicken Maryland for Christmas Day lunch

This recipe is for one of my nieces, M. We shared Christmas Day lunch and M was keen to know how I cooked the Chicken Maryland. This recipe is dedicated to Miss M who is a wonderful human being.

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Unexpectedly, because of unusual family circumstances, I enjoyed Christmas Day lunch with some close family in Brisbane.

The tasking was clear. One brother cooked a 12-hour slowly roasted lamb shoulder, a butternut pumpkin, lamb jus, potato salad and roasted onions. My sister-in-law made a pavlova with mixed berries. My role was cooking chicken, buying prawns and preparing a salad.

I took easy options. I bought a few packets of coleslaw and garlic aioli for my salad. I was asked not to purchase my favourite kale coleslaw! Packet coleslaw is quick and it’s easy. I bought 1 kilogram of cooked unpeeled king prawns on Saturday and kept them cold in the refrigerator. After an hospital visit early Christmas Day morning all I had to do was peel the prawns and serve them with some purchased 1000 island sauce.

The only real effort was in cooking the chicken. I come from a family of dark meat lovers. We eschew the breast and crave the thigh. We want our meat to be tender, juicy and moist rather than dry and stringy.

Recipe

Nut crusted Chicken Maryland for Christmas Day lunch for Miss M
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
An easy way of roasting pieces of Chicken Maryland while being interrupted and keeping the meat juicy, tender and moist with a little crunch.
Course: Main Course
Cuisine: Australian
Servings: 6
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Chicken Maryland pieces
  • Olive oil
  • Iodised salt
  • Black pepper
  • Mixed dried herbs
  • Queensland nuts
  • Peanuts
Instructions
  1. Heat the oven to 140 °C.
  2. Line a baking tray with baking paper and place the tray into another baking tray which is slightly larger.
  3. Place the pieces of Chicken Maryland into the lined baking tray and pour some olive oil over each piece.
  4. Gently rub the oil all over the outer surface of each piece of chicken.
  5. Sprinkle a little of the dried mixed herbs onto each piece of chicken.
  6. Add salt and pepper to taste.
  7. Place some Queensland nuts and peanuts into a zip lock bag and then crush the nuts with whatever tool you have available.
  8. Sprinkle the crushed nuts onto the chicken and gently press them into the skin to ensure the nuts adhere to the surface of the chicken.
  9. Pour some water into the outer baking tray. I used enough so the water was about 1.5 cm deep.
  10. Place the trays and chicken pieces into the oven and cook for 1 hour.
  11. At 1 hour turn the oven off and keep the door closed.
  12. Go and visit the hospital for a few hours safe in the knowledge the chicken will continue to cook for a little while, the water in the outer tray will maintain a humid moist environment and keeping the oven door closed with ensure the chicken remains warm and doesn’t go cold.
  13. When you get home, prepare the Christmas Day lunch banquet and make sure everyone gets a piece of Chicken Maryland with a nut crusted skin.
  14. Enjoy your Christmas Day lunch with family and good food.
Recipe Notes

I default to 500 Calories for the energy calculation for all my recipes.

 

Photographs

This is a gallery of photographs

Click on one photograph and then scroll through them all.

Questions and answers

Why dark meat?

It has more flavour and it’s more forgiving to cook. Breast meat can be tender and juicy but it requires a lot more attention to detail when cooking and life’s too short for that. Thigh meat will almost always be tender, juicy and moist.

Can this be applied to other poultry?

Yes. This advice is suitable for turkey and duck, although the fat content in a duck breast is higher and duck breast is more forgiving.

I thought breast was best?

Not when it comes to roasting a chook 😂

One ‘pot’ Chicken Maryland with crunchy quinoa rice

How long do you cook a Coles Chicken Kiev?

 

Quick tip for cooking chicken pieces

 

 

It can be a bit boring cooking just one piece of chicken for your meal for one.

I often cook my chook on something, like some quinoa rice, or pearl barley couscous or even some ramen noodles.

Roasting these starchy carbs under the piece of chicken has two benefits. The juices from the chicken infuse into whatever it sits on and the roasting ensures the rice or couscous or noodles come out crunchy for some added mouthfeel.

So I’ve taken up another hobby! Podcasting. A friend at work likes to hear medical fun facts and I thought I could put them together and made a podcast about them. 

Would you like to hear some Medical Fun Facts? Check out the link https://drgarylum.com/blog/ 

Roast sesame Chicken Maryland with avocado and potato chips #dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon Gary Lum
Roast sesame Chicken Maryland with avocado and potato chips
#dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon

3 highlights from this week plus a whole heap of other stuff

Tonight I’m writing a weekly wrap up of 3 highlights from this week plus a whole heap of other stuff

Saturday 27 August 2016

My youngest brother became Mr45

I started the day with avocado on toast

Avocado on fried bread
Avocado on fried bread

Lunch was a Garlo’s lean beef and mushroom meat pie

Dinner was a plate of beef burgers coated in crumbs made from Panko and fried shallots

Sunday 28 August 2016

I started with a nice walk around Lake Ginninderra

Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Spring flower on Lake Ginninderra
Spring flower on Lake Ginninderra

Breakfast was eggs Benedict with salmon

Eggs Benedict with salmon
Eggs Benedict with salmon

Lunch was another Garlo’s meat pie

Garlo's beef and mushroom pie with Worcestershire sauce inside
Garlo’s beef and mushroom pie with Worcestershire sauce inside

Dinner was slowly roasted lamb shoulder

Monday 29 August 2016

A relatively uneventful day at work, busy but not hectic.

Dinner was salmon and prawns coated in crumbs made from panko and fried shallots

Tuesday 30 August 2016

Nothing to report from Work

Bad news

Miss15 broke the fifth metacarpal on her dominant hand while on the balance beam. This means she won’t be competing with Ms19 at the National Club Championships in Bendigo later in September. I am so sad for Miss15. She’s already had a couple of fractured vertebrae last year as well as an injured ankle.

Dinner was baked salmon with avocado on a bed of pearl barley couscous

Wednesday 31 August 2016

Highlight #1

Performance review time. I came away very happy.

Highlight #2

The plumber came and fixed a leak in my en suite hand basin, repaired the taps in my laundry and tightened the taps in my shower. For those querying, yes I could do this myself but all my tools are still in storage and as a renter I shouldn’t be doing my own running repairs.

Dinner was chicken Maryland with macaroni and Brussels sprouts

Thursday 1 September 2016

It wasn’t pay day so it wasn’t an exciting Thursday. I did have a good meeting though at Russel Offices.

Dinner was a piece of chicken Maryland on a bed of crispy crunchy ‘instant’ noodles with Brussels sprouts.

Friday 2 September 2016

Hospital day!

Highlight #3

I received a gift from a workmate who had just passed her Part I examinations for her Fellowship of the Royal College of Pathologists of Australasia. She bought me a first edition of the American Society for Microbiology’s Manual of Clinical Microbiology. I have every edition of the Manual but the first which was published in 1970. This made my day. I was so happy. In fact, this made my week.

Manual of Clinical Microbiology First edition
Manual of Clinical Microbiology First edition

Dinner was leftover lamb shoulder with red quinoa and brown rice done fried rice style except rather than soy sauce I used Worcestershire sauce for an English touch.

Saturday 3 September 2016

It was raining cats and dogs so no walking today.

Lunch was a Garlo’s sausage roll and beef and mushroom hot pie

Garlo's beef and mushroom pie with Worcestershire sauce inside plus a sausage roll
Garlo’s beef and mushroom pie with Worcestershire sauce inside plus a sausage roll

Dinner was Coles Australian pork slowly cooked pork ribs

Final words

How was your week?

Let me know in the comments below.

 

How to combine chicken and pork into a delicious recipe for pork pullers

Hello, chicken lovers! Or should that be “Hello Pork lovers!”?  I’m going to go with hello pork pullers! How’s that?

Food safety is something I think about regularly and it’s something I tend to prioritise over menu composition and nutrition in many ways.

On the weekend I made some pulled pork with enough leftover for lunches. Kept in the refrigerator it should be safe if the temperature remains <5 °C and so long as I consume it over about 4 days.

I’ve been eating pulled pork toasted sandwiches this week and I have some pulled pork left over but I don’t think I want it in a sandwich 4 days in a row.

I also have some chicken in the refrigerator. I don’t like refreshing it after I’ve purchased it so I make sure I wrap it tightly and cook it thoroughly within a week of purchase.

The planets have misaligned and tonight I feel like it would be safer to have the pulled pork and chicken together. I cannot bear to discard the pulled pork. It’s too expensive to waste and I will always remember my mother and grandmother chastising me about poverty stricken starving children in Africa if I didn’t want to finish my dinner.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

What did I put into my pork and chicken dish?

  • Macaroni
  • Leftover pulled pork
  • Leftover sauce from the pulled pork (with onions)
  • Grated cheese
  • Frozen peas and corn
  • Jalapeño peppers
  • Red chillies
  • Chicken Maryland

How did I put it together

  1. In a buttered Pyrex dish, I added the dry macaroni (I’m really hoping the pulled pork sauce and juices from the chicken will cook the macaroni)
  2. On top of the macaroni add, the leftover pulled pork and then the sauce with the onions
  3. Layer over the meat and sauce some grated cheese and then the frozen peas and corn, jalapeño peppers and red chillies
  4. Put the piece of Chicken Maryland on top and to that add a little more grated cheese
  5. Put it all into an oven at 200 °C for 20 minutes and then turn down to 150 °C for 40 minutes for a total cooking time of 1 hour (this should be sufficient to kill vegetative bacterial cells)

How did I prepare this for a photograph?

  1. Out of the oven, I let everything rest for 10 minutes
  2. Remove the chicken and set it aside
  3. Put the contents of the Pyrex dish into a large serving bowl and then added the chicken on top
  4. Gussy it up for a photograph for fellow pork pullers
  5. Devour the meal and enjoy the mixed meat flavours
  6. Wash the dishes
  7. Write the recipe
  8. Make a nice picture perfect for pork pullers with Adobe Lightroom and Adobe Photoshop
  9. Blog and vlog (verbs)
Perfect for pork pullers
Slowly cooked leftover pulled pork with Chicken Maryland, macaroni cheese, jalapeño peppers, red chillies, onion and spring onions

How did it taste?

Not too bad. I probably should have cooked the macaroni first. It is okay. It wasn’t hard.

The pork was great heated up with the sauce and the chicken, as usual, was moist and tender. The cheesy skin was crisp.

Final words

If you make this or something similar please let me know in the comments below.

What do you think about mixing meats? Perfect for pork pullers!

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