ROASTED CITRUS CHICKEN AND BLACK BEANS

When you cook chicken a ‘million’ and one ways, one has to devise  other ways to enjoy the feathery one. Had a few oranges that were heading down south. You see, although the calendar says autumn, the temperatures still feel like summer in Florida. As a result, my precious perishables carry shorter shelf lives. I had no intention of tossing out what I consider ‘big bucks’.

I was elated that to my culinary mind wasn’t in a ‘foggy’ mood. I  was able to come up with a plan. Decided to cook a roasted citrus chicken with a few  thighs and drumsticks. The previous night, chicken pieces were marinated with crushed garlic, minced onions, thyme, black pepper and salt to taste.

About three to four hours before cooking, chicken was soaked in a combination of orange, lemon, and lime juice. These were removed and dried on paper towels; then, drizzled with olive oil. Chicken pieces were topped with orange and lemon slices and then roasted in 360 degree oven for 50 minutes (turning once).

They were then brushed with a simmered citrus sauce which included a sprinkle of sugar and along with salt and drizzle of soy sauce. Roasted citrus chicken was served with black beans, jasmine rice (not in pic) and a corn/sweet potato salad. My stomach and I were quite happy and satisfied.

CITRUS CHICKEN, BLACK BEANS AND CORN/SWEET POTATO SALAD
CITRUS CHICKEN, BLACK BEANS AND CORN/SWEET POTATO SALAD

I DID IT! I TOOK THE PLUNGE…THE BLACK BEAN PLUNGE!!

For the last few years, I’ve been seeing and hearing about this health food phenomena. Oh, some say, “you don’t miss the flour”. Others stated, “it’s so moist and delectable. You don’t even know it’s made up of  ‘good old’ black beans.” I’ve always shrugged it off and said”I wouldn’t go there. If I wanted a dark chocolate cupcake or a piece of brownie, I would treat yours truly a chocolate cupcake or brownie.”

But guys, once again, I’ve flipped flopped. After all, I’m trying to be more health conscious in my decisions. I blame it on the new year (2015). You see, coincidentally, I found myself with a can of black beans a 15 oz. from a sale late last year. Based on a couple of recipes I saw online, I realized I had most of the necessary ingredients.

Ingredients/apparatus for baking chocolate black bean cupcakes
Ingredients/apparatus for baking chocolate black bean cupcakes

Ingredients:

  1. Black beans 15ozs (rinse and drain)
  2. Cocoa powder 1/2 cup
  3. Dates (10)pitted
  4. Flax seed meal 1/2 cup
  5. Eggs (2) beaten
  6. Sugar (dark) 2/3 cup
  7. Butter 1/4 cup
  8. Vanilla 1 tsp
  9. Instant coffee bean 1 tsp
  10. Bitter/sweet chocolate
  11. Almond (slivered)

Guys, the recipe called for coconut sugar, but, what can I say? I didn’t have same. So, I rocked my dark sugar I had on hand. Also, I tossed in a few bitter/sweet chocolate I had on hand along with slivered almonds.

Method:

Anyway, the whole process was quite simple and involved the use of a food processor.(Check). It was basically a “dump and drop” method.

  • dates were pulsed in processor
  • All other ingredients were then added

Everything was pulsed into this gorgeous union. Based on the recipe, it was thick and looked quite promising. I did a quick taste test….not sweet, but palatable. Of course, very chocolatey. Maybe, I shouldn’t have put my bitter/sweet chips.?

Food Processor pulsing ingredients for chocolate/black bean cupcakes
Food Processor pulsing ingredients for chocolate/black bean cupcakes
Chocolate/black bean cupcakes ready for oven
Chocolate/black bean cupcakes ready for oven

After I  sprayed each cupcake holder with ‘Pam’, I did the ‘drop’. I also added a few of my bitter/sweet dark chocolate chips and slivered almonds on top. Perhaps, I should’ve combined the chips/almonds.?

Cupcakes were baked for approximately 25 minutes at a temperature of 350 degrees.

The result:

A sample Baked chocolate/black bean cupcake
A sample  of baked chocolate/black bean cupcake

Guys, I’m not jumping for joy. I’m not over the moon. Yes, my version of chocolate/black bean cupcakes were moist and edible; but, somehow, there was a missing component. I must confess though, I didn’t taste the black beans.

Would I bake chocolate/black bean cupcakes again? NAW! Yes, I know it’s loaded with great fibers, proteins, and other nutritional properties, but, it’s okay. I’ll get those from having black beans/brown rice along with chicken.  And of course, if I desire to treat yours truly to a guilty pleasure, I’ll have “The Real McCoy”…..a delectable serving of dark chocolate cupcake or brownie. I won’t deny yours truly once in a while….come on.

The question is, “What I’m I going to do with all these cupcakes?” I see ziplock/freezer!