Spicy Roasted Chicken with Tomatoes and Tarragon

Talk about spicy! I had several glasses of water while consuming this dinner. It is still very tasty though and has become a staple recipe in my kitchen. This first time I made this meal I used grape tomatoes. The second time the store was sold of grape tomatoes so I bought a mixture of smaller yellow, orange and red tomatoes and just made sure they were approximately the same size when I cut them up so that they would cook evenly. I preferred the subtly difference in flavor when using the mixed tomatoes and would cook it that way again.

SERVED WITH: Steamed green beans and quinoa.

COOKING TIPS: This meal is so simple to prepare you don't need any tips.

RATING: 7.5 Just because it is a little too spicy.

Coffee and Spice Rubbed Chicken Breasts

Have you guessed what the secret ingredient is in this dish? Coffee! I tried this recipe simply because I thought "how weird" when I read that you coat the chicken in a mixture of spices and COFFEE of all things. I was not disappointed. The GI Diet cookbook created another winner. Check out the first photo above. It's a shot of all the spices just before I mixed them together. There are a lot of different spices in this dish and I couldn't resist taking a picture of all the rich colours.

SERVED WITH: I served this spicy chicken with some nutty brown rice, broccoli and slices of tomato's. A friend of mine recently introduced me to a really delicious new tomato called a "Kumato". If you can find them in your local grocery store I encourage you to try them out. Don't let the funny brownish colour fool you, they are yummy and full of flavor. I made enough chicken so that I would have left overs to chop up and mix into my salad for lunch the next day.



COOKING TIPS: Instead of grilling the chicken I chose to pop the chicken under the broiler. It took about 15 - 20 minutes to cook all the way through. The recipe is easy and straight forward.

RATING: 9. This chicken is spicy and delicious.