Fresh, pastured chicken is rubbed with lemon juice and sea salt, then blast-roasted in a sauce of fresh cream, homemade garam masala, onions, ginger, toasted cumin and mint. Served with stock-simmered brown rice with bits of garden vegetables..
Adapted from recipes by Madhur Jaffrey
For the Garam Masala
1 tablespoon cardamom seeds
2-inch stick of Ceylon cinnamon
1/3 of a whole nutmeg
1 teaspoon black Tellicherry peppercorns
1 teaspoon black cumin seeds
1 teaspoon whole cloves
Grind all ingredients together into a fine powder. Store in an airtight container up to 2 months.
For Marinating the Chicken
1 pound skinned, bone-in chicken pieces (I prefer thighs)
1 teaspoon sea salt
2 tablespoons freshly-squeezed lemon juice
1/3 cup fresh heavy cream
1/2 teaspoon garam masala
1 teaspoon half-sharp paprika
1/2 teaspoon cumin seeds, toasted and ground
1 clove garlic, crushed
1 teaspoon freshly-grated ginger
2 tablespoons fresh mint, chopped
Pierce each piece of chicken several times with the tip of a small knife, then rub all over with sea salt and lemon juice and let stand 10 minutes. Combine cream, garam masala, mint, paprika, cumin, garlic and ginger in a bowl. Coat each piece of chicken with the mixture and allow to stand 10 minutes.
To Prepare the Chicken
freshly-ground Tellicherry pepper
a couple of pinches of garam masala
a couple of pinches of toasted, ground cumin
a pinch of cayenne
1/4 cup diced yellow onion
1/2 of a fresh lemon for squeezing
Line a high-sided cast iron pan with foil and arrange chicken pieces so that they are not touching the sides or each other. Sprinkle each piece with a little of the dry spices then squeeze lemon over the top. Roast in a 500 degree oven until the juices run clear, about 25 minutes for breasts or about 40 minutes for thighs.
Serve hot from the oven with stock-simmered brown rice, pouring a little of the pan juices over the top. Garnish with a little extra mint.
You wouldn’t be wrong to describe this as just some good old roasted chicken, but that would partly miss the point.
This is chicken that spent it’s entire life outdoors on grass, breathing fresh air and pecking at bugs and dirt. These birds were processed on the same farm that raised them, just about an hour’s drive from here. Jane and Terry want nothing to do with chemicals or cages, and their healthy, happy birds are evidence of that stewardship.
This is God’s food, delicious, nourishing and sustaining. And that is the larger point..
1 very fresh, whole chicken
2 tablespoons pastured butter, melted
1 teaspoon olive oil
1/2 tablespoon sweet or smoked paprika
2 cloves garlic, peeled
1/4 cup assorted fresh herbs such as sage, thyme and rosemary, coarsely chopped
coarse sea salt and freshly-ground black pepper
a squeeze of fresh lemon
Cut the chicken into 8 pieces, rinse with plenty of cold, filtered water and pat dry. Sprinkle liberally with coarse salt, then wrap loosely in butcher paper and refrigerate overnight.
Remove chicken from the refrigerator, wipe away any remaining salt, blot dry and allow to stand 30 minutes. Meanwhile, heat oil and butter in a small saucepan over medium-low heat. Add garlic, herbs and paprika, reduce heat to low and steep for 20 minutes. Remove from heat and allow to cool enough to handle. Toss the chicken pieces in the herb butter and arrange skin side-up in a heavy skillet (use multiple pans if necessary to prevent crowding). Season lightly with salt and pepper and roast in a 385 degree oven for 20 minutes. Turn chicken pieces over and roast 15 minutes. Turn chicken once more and roast until skin is crisp and juices run clear, about 10 minutes. Allow to rest 5 minutes, then brighten with a squeeze of fresh lemon. Serve with seasonal vegetables, perhaps.
This post is part of Real Food Wednesdays!