Anyone who has tried Iraqi chicken tashreeb has loved it. While I count myself as one of them, I do have a great dislike for the searing process... the odors from the combination of cooking onions and chicken grease make it a seldom affair reserved for special guests or intense cravings, unfortunately.
This is how my Tashreeb-Flavored Roast Chicken was born: all the flavors of a tashreeb without any of the hands-on intensive involvement. I took all the classic flavors of the tashreeb (onion, curry, powdered dry lime) and rubbed them over a raw chicken. This is popped in the oven to roast, and voila. Never underestimate the value of efficiency that does not compromise quality.
Ingredients:
1 whole chicken
2 tsp Madras powder
1 tsp turmeric
1 tsp dried lime powder
1 tsp onion powder
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 Tbsp oil
1 cup water
Method:
Preheat oven to 400F.
Place your chicken in the roasting dish. Sprinkle all the seasonings and spices over the chicken. Add the oil and rub the chicken inside and out with the spices. Place chicken breast side up in your dish.
Carefully add a cup of water to the bottom of the dish.
Bake the chicken for 90 minutes uncovered. Allow to sit for 5-10 minutes before serving.
صحة و عافية
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