Saturday, January 24, 2015

Near Eastern Roast Chicken with Vedge

Saturday 17 January
Yes, it's the Shabbat chicken, bought fresh today at Charles Bare.  But we wanted to make the spices a bit different, so we mixed up some ground coriander, cumin, sumac, and salt; some, mixed with oil, got rubbed into the chicken's skin, and some got dusted under the skin.

We scattered parsnip coins, halved shallots, garlic cloves, and steak-fry-cut potatoes around the tray, and everything roasted to perfection.

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