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Best roasted chicken with finger licking good cranberry tangerine glaze á la Underberg

The Rheinberg herbal digestif and Why Underberg is more than a digestif

Underberg is a herbal digestif that only contains water, alcohol, and herbal extracts. Nothing else.

Selected aromatic herbs from 43 countries are essential to Underberg’s all-natural recipe.

The recipe and processing methods have been secrets held and guarded by members of the Underberg family, since 1846. This experience and knowledge regarding how to carefully extract the valuable herbal essences from 43 countries and how to turn them into an aromatic drink has been safeguarded by the SEMPER IDEM secret procedure. This is followed by several-month long maturation periods in casks made of Slovenian oak.

For more information please check out their homepage.

Underberg is a family lead business since 1846

4th and 5th-generation members of the Underberg family carefully select herbs from 43 countries.

But Underberg is much more than a simple bitter or amaro ― Underberg is unique and inimitable. Aaaaand…. its a perfect flavor addition in savory and sweet dishes. The tangy herbal flavors are a great addition for meat or sweet chocolate recipes for example.

Underberg digestif adds a delicious tangy flavor to my cranberry tangerine glaze recipe

Since the most wonderful time of the year started a couple of weeks ago it was crystal clear for me that I wanted to create a special savory recipe with Underberg digestif.

My family is always enjoying one of the Christmas holidays with a delicious roasted turkey or some delicious roasted chickens. Everybody from my brother to my sister and of course my parents are coming over. What makes a roasted turkey or chicken special ? The glaze .

Tangerines and cranberries are my favorite winter fruits and therefore they had to go into my glaze.

The recipe: We start with the chicken.

• Firstly I’m washing and drying the chicken and season the inside with a good amount of salt.
• Im stuffing the inside of the chicken with tangerines halves and sage leaves.
• Then I’m rubbing the butter salt mixture all over the chicken and under the skin of the chicken. We want some crispy buttery chicken right?
• Before the chicken goes into the oven I twine the legs together, place the chicken into a roasting pan /large casserole on a bed of onion rings. Cooking the chicken for 15min at 210°Celsius air circulation .

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The glaze.

• First I start with melting the butter over medium heat and cook the minced onion until tender and translucent but without coloring.
• Then I’m adding the Underberg digestif and deglaze everything with it.
• Now Im adding all the remaining ingredients for the glaze and cook everything for about 5-8 minutes.
• My mixture gets blended very finely and strained through a sieve.
• At last Im reducing the liquid to about 250ml (1 cup) and keep the glaze warm until needed.
• The glaze get brushed on the chicken every 15-20 minutes for about 2-3 times.

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I’m a huge fan of sticky glazes and everything with counter flavors . The sugar of the maple syrup gets beautifully out balanced by the tangy herbal extracts and flavors of the Underberg digestif.

My mom was so impressed by that glaze that she already recommended my recipe to all her friends. ? You see – It’s good.

Don’t be shy give that glaze recipe a shot. You won’t be disappointed. It’s recommended by everyone in my family.

I know you will love my delicious roasted chicken with that fantastic finger licking good cranberry tangerine glaze á la Underberg. Pretty please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

Warm hugs Nina

If you are looking for another great dinner recipe why don’t you check out my fancy pork tenderloin in puff pastry ?!?

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Best roasted chicken with cranberry tangerine glaze á la Underberg

5 from 8 votes

Recipe by Nina Course: Main CourseCuisine: American

Servings

4

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

1009

kcal

This is an easy recipe for the best roasted chicken with a delcious cranberry tangerine glaze á la Underberg and served with brown sugar carrot with chili flakes

Cook Mode

Keep the screen of your device on

Ingredients

• Roasted chicken

• 2,5 kg 2,5 whole chicken

• 6 6 fresh sage leaves

• 2 2 tangerines

• 100 g 100 butter room temperature

• 3 tbsp 3 coarse salt

• 1 tsp 1 pepper

• Brown sugar carrots with chili flakes

• 1 kg 1 carrots peeled

• 1 tbsp 1 olive oil

• 1 tbsp 1 brown sugar

• 1/2 tsp 1/2 chili flake

• 1/2 tsp 1/2 salt

• cranberry tangerine glaze á la Underberg

• 1 tbsp 1 butter

• 1 1 small onion minced

• 1 bottle 1 Underberger its a herb digestive

• 2 2 fresh sage leaves

• 1 tsp 1 whole juniper berries

• 200 ml 200 maple syrup

• 100 ml 100 white wine

• 100 ml 100 fresh tangerine juice

• 150 ml 150 cranberry jam lingonberry jam is a great substitute

• 3/4 tsp 3/4 coarse salt

• 1/2 cup 1/2 fresh cranberries optional

• 1 large 1 onion

Nutrition Facts

• Calories: 1009kcal
• Carbohydrates: 37g
• Protein: 59g
• Fat: 70g
• Saturated Fat: 26g
• Cholesterol: 279mg
• Sodium: 6092mg
• Potassium: 1495mg
• Fiber: 9g
• Sugar: 21g
• Vitamin A: 43184IU
• Vitamin C: 34mg
• Calcium: 150mg
• Iron: 4mg

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The post Best roasted chicken with a scrumptious cranberry tangerine glaze á la Underberg appeared first on Two Sisters Living Life.

This is the best gluten free banana bread recipe you will ever make. It’s only made with healthy ingredients, non dairy and made with Reyhani basmati rice. Topped is this goodness with a yummy peanut butter chocolate swirl. You can make it in your blender and it’s ready for the oven in about 10 minutes.

You already know that Antonia and I like to support local businesses and farmers. And we proudly support Reyhani! Reyhani is a small family business in our hometown Graz and the people there love what they do! Their passion is rice. But its not an ordinary rice! The people at Reyhani focus on organic and fair-trade certified rice which means that their rice is free of harmful substances and pollution and that the people working on the rice fields get the chance to work under positive and humanely conditions and get fairly payed for what they do.

Organic. Fair Trade. Environment friendly.

Reyhani focuses to obtain rice from the best growing areas around the world, where the environment is perfect and non polluted and no conventional harvested rice crops are adjoined.

Did you know that their basmati rice gets the nutty unique flavour because the best growing area for basmati rice is on the Himalaya? I love that Reyhani shows so much passion and love for their products and the people working on these rice fields for them. The wrapping is made of paper and therefore environment friendly. That is what we love about a business. They think about the future and how they can contribute to make this world a better place.

Banana rice Bread.

I know it sounds a little bit crazy but this banana bread is awesome and if you wouldn’t know what ingredients I used you would never guess that it’s gluten free and made with rice.

This recipe was developed after Reyhani wrote us their first email. I loved the idea to invent something with rice. But I knew from the beginning that I didn’t want to do some ordinary bowl which is so popular at the moment. Anybody can do a rice bowl but only experimentalists can set the kitchen on fire and develop awesomeness from scratch 😉 .

Easy and fast that’s the way we do gluten free banana bread.

I’m totally in love with recipes made in a blender and you are lucky this IS one for the blender.

Before I start with the recipe I give my cashews(70g) and 6 dates a hot bath for about 10 minutes.

ThenI blend my beautiful delicious basmati rice(120g) until very fine almost like flour. The finer the better.

After blending the rice I add the :

• soaked cashews and dates
• 2 eggs at room temperature
• 120g coconut yoghurt or any other yoghurt
• ground almond meal (70g)
• 2 tablespoons coconut oil
• 2 very ripe bananas
• 1 teaspoon ground cinnamon
• 1 pinch of salt

Blend on high for about 5-7 minutes or until its a very homogenous batter. I add the 2 teaspoons of baking powder and blend for another 10-20 seconds.

Peanut butter chocolate swirl.

For the swirl:

• pour 1/3 of the basmati rice batter in a small bowl and stir it together with 2 teaspoons of creamy peanut butter, 2 tablespoons of unsweetened cocoa powder and 50ml almond milk.

Make me ready for the oven.

Preheat the oven to 180° Celsius and prepare a loaf pan with coconut oil and sprinkle it with almond meal. Alternately pour the light batter and chocolate batter into the loaf pan and swirl the batter with a wooden stick or a small thin knife.

Decorate the banana rice bread with 1 banana as you like and sprinkle the top with coconut sugar. Bake this delicious goodness for about 45 minutes or until a wooden tooth pick comes out clean.

After the gluten free banana bread is almost cooled drizzle it with some honey, lean back and enjoy it with your loved ones!

This is one of my families favourite recipes at the moment and I know that you will love it as much as they do!

If you try this banana bread, be sure to leave a comment and rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #twosisterslivinglife on Instagram so we can see your beautiful creations.

Sticky hugs and kisses

Nina

You may also like our healthy coconut chocolate chia pudding pods.

Glutenfree banana bread with basmati rice and chocolate peanut butter swirl

Are you looking for a delicious gluten free banana bread recipe? Than this is the right recipe for you. It's made with basmati rice, nuts and sweetened with dates and a chocolatey peanut butter swirl to make things interesting.

• 120 g basmati rice
• 70 g ground almonds
• 70 g cashews
• 5 dates (pitted)
• 2 eggs (large)
• 3 bananas (ripe, 2 for the cake and 1 for decoration)
• 2 tbsp coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 100 g coconut yoghurt
• 2 tsp baking powder
• 1 tbsp brown sugar (for the topping)

Peanut butter Swirl

• 2 tbsp peanut butter
• 50 ml almond milk
• 15 g unsweetened cocoa powder

Banana bread

1. First soak the cashews and the dates in hot water for 10 minutes and strain after that.

   oil a loaf pan and sprinkle it with ground almond meal.

   Pour the rice into a blender and blend until finely ground.

   Add the soaked and drained dates and cashews, 2 bananas, ground almonds, eggs, coconut oil, coconut yoghurt and cinnamon and blend until everything is a homogenous batter.

   Add the baking powder and blend for another 10 seconds.

   Pour 1/3 of the batter into a separate bowl for the swirl.

peanut butter swirl

1. Heat the peanut butter and almond milk for 30 seconds.

   mix peanut butter and almond with a spoon together until runny.

   Add 1/3 of the batter and the cocoa powder and mix everything together with a spoon.

Putting everything together

1. Preheat the oven to 180° Celsius or 360° Fahrenheit

   Alterantely pour the banana bread batter and the peanut swirl into the prepared form and make sure to top it with the swirl.

   Swirl through the batter with a wooden stick and decorate the top with the third banana and sprinkle with brown sugar.

   Bake for 45 minutes or until a tooth pick comes out clean.

The post Deliciously Good Basmati rice banana bread with peanut butter chocolate swirl appeared first on Two Sisters Living Life.