This is a one-dish meal that comes together super fast and is mostly hands-off. It cooks itself in the oven without additional intervention. Sometimes we lose the essence of certain spices by combining them with others. Cumin is a common such example. By featuring cumin as the sole spice (salt and pepper), it really shines in an unexpected way here.
Roast chicken is always a good idea. Cooking the chicken over a bed of flavorsome potato makes for an entire meal. The bed of potato, onion, garlic, chili, and spiced broth flavor the chicken meat through and through as it bakes. By butterflying the chicken you not only cut down on cooking time but also ensure an amazing crispy skin all over. This is one of those instant favorites you just know will be made time and again.
Ingredients:
2 potatoes sliced into circles
1 large onion, cut into wings
5 cloves garlic, sliced
2 whole chili peppers, poked
1 chicken, butterflied
For the sauce:
2 flat tsp salt
1 tsp black pepper
1 1/2 tsp cumin
1/4 cup olive oil
2 lemons, juice
3/4 cup water
Method:
Preheat oven to 400F.
Lay the potato slices (no need to peel, just make sure potatoes are scrubbed and clean) in concentric circles in a 9-10 inch pie plate that is deep.
Embed the peeled and winged onion between the potato slices. Sprinkle the sliced garlic all over. Place the poked chili peppers on the side of the dish.
Mix all the sauce ingredients together and pour some over the vegetables. Place the butterflied chicken over the vegetables skin side up and pour over it all the rest of the sauce.
Roast in preheated oven for 1 hour and 15 minutes to 1 hour and a half depending on how large the chicken is.
Serve hot with a side of salad.
صحة و عافية
No comments:
Post a Comment