Hussar Roast Pieczen Hurzarksa Recipes

Steps:

• Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
• When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
• In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
• To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

Steps:

• Pre heat oven to 350 degrees.
• Cream butter and sugar, beat well then add yolk and 1 egg; mix just until flour is blende.
• Cover dough with plastic wrap, chill for 45 minutes.
• Pinch off walnut-size pieces of dought and shape into balls with floured hands. Put on ungreased cookie sheet, with a clean pencil or finger make a deep depression in the center of each ball. Beat remaining egga nd brush cookies with it, sprinkle with nuts.
• Bake for 15 minutes or until golden, cool then fill depression with jam.

Steps:

• Bring garlic, sugar, coriander seeds, 1 cup kosher salt, and 8 cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Transfer to a large bowl and add 1 cup ice. Let cool. (You can also refrigerate or freeze brine if you want to speed things up.)
• While brine is cooling, bone chicken breasts, leaving leg and thigh quarters intact. Start by cutting off wing tips; discard. Place chicken, skin side down, on a cutting board. Working with 1 chicken half at a time, angle the blade of a thin, sharp knife flush against breast bone and cut along bone to separate the rib cage from flesh. The only bones remaining should be in the wing, thigh, and drumstick. Repeat on the other side (save bones for making your next pot of stock).
• Place chicken halves in cooled brine. Cover tightly and chill 12 hours.
• Transfer chicken to a rimmed baking sheet or baking pan and pick off coriander seeds. Spread harissa all over chicken. Cover tightly and chill at least 1 hour and up to 12 hours.
• Preheat oven to 400°F (if you have a convection oven, turn the convection fan on). Heat schmaltz in a large cast-iron pan over medium. Carefully place chicken halves, skin sides down, in pan, making sure all the skin is in the fat. Cook until skin darkens and starts to crisp, about 5 minutes. Transfer skillet to oven and roast chicken until skin is very dark and meat is more than halfway cooked through, 20-25 minutes.
• Remove skillet from oven and carefully turn chicken. Return to oven and roast, skin side up, until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 8-12 minutes.
• Transfer chicken to a large platter, placing skin side up. Drizzle some of the schmaltz over chicken and serve remaining schmaltz alongside.