Lunch: Indian Roast Chicken

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Indian Roast Chicken

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

One 3-pound chicken
Salt and pepper
Juice of 1 lemon
1 cup red and green seedless grapes
A handful fresh cilantro leaves
1 bulb garlic, separated and peeled
1/4 cup dried fenugreek leaves
2 tablespoons garam masala
1 tablespoon ground cardamom
1 tablespoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 tablespoons grapeseed oil
3 to 4 banana leaves (or use foil)

Instructions

Preheat the oven to 400 degrees F.
Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and sprinkle the skin and cavity with a pinch of salt and pepper and the lemon juice. Stuff the grapes, cilantro and garlic into the cavity. Tie the legs together with some kitchen string and tuck the wings behind the back of the chicken.
Mix together the fenugreek leaves, garam masala, cardamom, smoked paprika, turmeric, cinnamon and a pinch of salt and pepper in a small bowl. Loosen the skin on the breast of the chicken and rub some of the spice mixture under it, taking care not to tear the skin, and then rub the remaining mixture liberally over the rest of the chicken.
Lay the banana leaves flat on a counter top. Carefully wrap the marinated chicken in them, making sure it is completely covered. Using kitchen string, tie it snugly to hold the leaves in place. (If using foil, wrap the chicken completely in foil.) Place the chicken into a large roasting pan and place in the oven until the chicken is cooked through and the juices run clear, 1 to 1 1/2 hours.
Allow to rest for 15 minutes before carving.

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