Chicken With Orange And Ginger

Preparation:

Preparation: Cut the ginger into very thin slices and mix it, in a large baking dish, with the chopped onion, the oil, the spices and the juice of 1 orange. Add the defatted chicken cut into small pieces into the pan. Divide the second orange into round slices without removing the zest and arrange them on the contents of the pan. Cook in the microwave oven for 10 minutes. At the end add the crushed garlic and the chopped olives. Mix and serve. Chicken meat is an excellent source of protein and mineral salts: it contains iron, phosphorus, some calcium and is low in sodium. It is rich in vitamins vitamin A and B complex. Fats, made up of saturated fatty acids, are abundant in the skin and thighs. It is therefore preferable to package foods with defatted chicken without the skin and thus avoid, over time, weight gain and possible cardio-vascular problems in old age. The onion stimulates the body to produce glutathione peroxidase, an enzyme that defends us from the harmful action of free radicals. Its active substances perform a diuretic action and stimulate the formation of bile. Medical studies indicate that its consumption tends to reduce the high level of cholesterol in the blood. Garlic is antiparasitic, antiseptic, digestive and diuretic. Improves blood circulation by reducing cholesterol and triglyceride levels. If salt is not abused, garlic consumed daily tends to keep blood pressure within acceptable levels. Saffron is used in cooking more for its flavor and color than for its medicinal properties, due to the fact that it is very expensive. It is however an excellent sedative and emmenagogue: therefore useful for anxious people, and for those who suffer from difficult digestions. The classic use, for Italians, is in risotto alla Milanese. Parsley contains essential oil and has flavouring, vitaminizing, aperitif and diuretic qualities. Like all vegetables with dark green leaves, it contains antioxidants useful in the fight against free radicals.