Tag: chicken recipes

FUN

Simply Satisfying – Really good Roast Chicken

PAPRIKA-RUBBED CHICKEN with ROASTED GARLIC

 roastchicken1This is a truly comforting dish for this time of season. Sweet, smoky paprika meets the mellow richness of roasted garlic in this perfectly spiced bird. Roasting the chicken at a lower temperature than most achieves a crisp skin without burning the paprika.

  • 2 tablespoons smoked paprika
  • 1 teaspoon dried oregano
  • Coarse sea salt
  • 1 whole (3-4 lb.) chicken
  • 1/8 cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup chicken stock (made from bouillon – I recommend organic “better than”)
  • 8 heads garlic, halved horizontally
  • fresh squeezed lemon juice from ½ lemon

DIRECTIONS

STEP 1

Preheat oven to 450 degrees. Mix together smoked paprika, oregano, and 1 tablespoon of salt. Place chicken, breast side up, on a rimmed baking sheet or dutch oven, and tuck wings under. Tie legs of each bird together with kitchen twine. Pat dry with paper towels. Rub skin with 1 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into each cavity.

STEP 2

Reduce oven temperature to 400 degrees. Roast chicken for 20 minutes. Remove from oven, and baste with pan juices. Scatter remaining garlic-head halves around chicken; add small potatoes cut in half, carrots, chopped leeks (white part only) and onion cut into quarters. Drizzle garlic and veggies with remaining 1/8 cup olive oil and ¼ cup ready-made chicken stock, then turn cut side down on sheet. Squeeze lemon over top. Roast for 10 minutes. Tent bird loosely with foil. Turn oven to 375 degrees. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of thigh reaches 165 degrees, about 45 minutes more. Remove chicken to platter and let rest for 10 minutes before serving.  Remove garlic and veggies but keep warm. In the meantime you can make gravy (optional) by putting dutch oven over high heat on stovetop (or if using a baking sheet, pour liquid into a pot) and whisk in more stock if needed and to thicken add flour or an instant gravy thickener (like Savoie’s Instant Roux).  Add spices if needed.

SOURCE

Recipe adapted from Martha Stewart Living

FUN

Simply Satisfying – Dry Rub Drumsticks

Just don’t rub me the wrong way!chicken in dry rub

This first time I made this Tex-Mex spice rub I used it on chicken drumsticks which were barbequed but it would be good on pork as well.  It tasted delicious and not overly spicy.  At first I didn’t know exactly what to expect but the mix of cocoa powder and ground coffee beans together in one recipe was enough to make me want to try it out.  After all what is better than coffee & chocolate with chicken?

But seriously I think you should try it.  Makes 2 cups of spice blend mix.

½ cup chili powder

¼ cup paprika

1 Tbsp. ground cumin

1 tsp. garlic powder

1 tsp. red pepper flakes

2 tsp. salt

2 tsp. dried oregano

½ cup Cocoa powder (Try Trader Joe’s unsweetened or Fry’s)

1 Tbsp. ground coffee beans

Combine all ingredients in medium bowl; blend well.  Place in airtight container which can be stored in a cool dry place for up to 4 months.

Don’t forget to let me know how you like it

 

My food board on Pinterest:

http://pinterest.com/intrigueimports/gusto-taste-flavor-relish-palate-enjoyment/