I borrowed this book from the library this week. This dish is a little bit of sweet and a little bit of daring. Roasting a whole chicken was a lot easier than I thought. My favorite part of this chicken is the crispy skin. I'm planning to use part of the roasted chicken to make another dish later this week if Pete doesn't eat the whole chicken tonight.
Ingredients:
One (4lb) roasting chicken
1 teaspoon cumin powder
1/2 teaspoon back pepper
1/2 teaspoon coriander powder
1 tablespoon curry powder
1 tablespoon ground cinnamon
1/2 teaspoon red pepper flakes
1 head of garlic, cloves separated and unpeeled, plus 6 cloves, peeled
2 tablespoon finely grated ginger
1 tablespoon olive oil
1 1/2 teaspoon salt
2 shallots, unpeeled and quartered
3 cinnamon sticks
1 cup chicken broth
Directions:
1. Preheat oven to 450 degrees. Pat chicken dry with paper towels. Place on a rack in a small roasting pan or baking dish. Set aside.
2. In a small bowl mix the cumin powder, back pepper, coriander powder, curry powder, red pepper flakes, and cinnamon.
3. Finley chop peeled garlic cloves and combine with ginger and olive oil in a small bowl. Rub mixture over the entire chicken. Sprinkle with salt, then with spice mixture. Place unpeeled garlic, shallots, and cinnamon sticks inside the chicken cavity. Tie legs with kitchen string.
4. Roast 30 minutes before basting with 1/2 cup chicken broth. Roast 20 minutes more, then baste with remaining 1/2 cup broth. Continue roast 20 minutes until juice run clear when chicken is pierced with a knife and meat is no longer pink. Remove from oven and cool slightly.
***Update from a few hours later...Pete and I ate the whole chicken.. and then we went to Molly Moons for ice cream. It was a damn good Sunday!
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