Tag Archives: how do i roast a chicken

Another Indian-Spiced Sunday Roast Chicken

11 Mar

I know I bang on about toasting your own spices all the time. And I’m not apologizing, because if you don’t, you miss out on a fantastic range of flavors. I was very happy to see a fellow blogger find this out on her own recently (Violets and Cardamom) when she went to a Peruvian cooking course. Her own recipes look amazing, and I can’t wait to try a few.

But I digress. The other weekend I was a bit lazy and decided to grab the panch phoron, or “Bengali five-spice”, instead of coming up with my own spice mix. I did still toast those spices to maximize their flavor, but because of the fenugreek I used the coffee grinder (which has now become the dedicated spice grinder).

It was a lovely lazy option, because soon the house filled with a delicious smell as I mixed the spices Continue reading

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¡Viva Pollo Mexicana!

13 Nov

Perfectly roasted, perfectly seasoned. Really, this is a must try.

Okay, pretty soon this blog will need to be called “Tiny Chicken Stories” instead of “Kitchen” if I keep getting a chicken at the farmers market every week. But I must admit, I really did outdo myself this time, and it wasn’t even on the time-consuming pepita-cilantro sauce that accompanied the chicken. Sadly, we didn’t even need it, even though it was delicious. I will have to make some (chicken) enchiladas soon and use the sauce then.

So what did I do that was so amazing? I’m not sure if it was the spice mixture or the butter. Since I have been responding well to the sheep and goat milk products recently, I found some goat-milk butter at Whole Foods and decided to try it. It has a delicious flavor, not sour at all, as I expected. It also melts quicker too. But it tastes like the smooth, unsalted butter of Europe, and I’m hooked.

Last night as I’m cooking the sauce, I decide to take about half a stick of the goat butter and mix in some ground cumin. I went to toast some cumin seeds up to grind them, then found a mixture that I’d already made that had ground cumin, coriander and brown mustard seeds. What the heck? I thought, and mixed in about a teaspoon of it into the butter. Continue reading