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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