This is generally yummy, but also particularly good for ladies on chemo who have what I call "Mr. Allnutt Syndrome" or worse. You remember the scene in The African Queen: Mr. Allnutt's stomach gurgles loudly while he's enjoying tea and toast with the ultra-proper missionary lady and her staid brother.
So if the chemo's getting to your digestive tract, here's a recipe that helps--the basic idea being varied vegetables, a round one, a leafy one and a root one at least once a day (and cooked! Not raw). For example, onions, squashes, cabbage are round. Leafy greens: kale, bokchoy, spinach, Swiss chard, mache, lettuces, parsley. Root: carrots, parsnips, celery root, burdock. There are others.
Here's my recipe:
Into a medium-sized rectangular Pyrex dish put:
•a little olive oil--rub around just enough to coat the bottom of the dish
•one or two red onions sliced into fourths
•washed, slightly chopped parsley
•lightly boiled small potatoes, carrots, chunks of celery root
On top of all this, put four (or more) chicken legs that have been salted, peppered, and cooling their heels in a dish in your fridge overnight. Not essential to leave them that long, but the skin will be crispier if you do.
Squeeze a lemon over all and bake at about 190ºC. or 375ºF for 45 minutes to an hour. Check the chicken with a digital thermometer. Should be at 175ºF or about 79ºC.
Enjoy!
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