SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
MOROCCAN-SPICED CHICKEN
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
- Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
More about "spice route chicken recipes"
19 SPICY CHICKEN RECIPES TO BRING THE HEAT TO YOUR MEAT
From bhg.com
Occupation Associate Food Editor, BHGPublished Sep 3, 2020Estimated Reading Time 5 mins
- Buffalo Chicken Sliders. When it comes to spicy chicken, you might automatically think buffalo chicken. Instead of wings, we've infused the tangy hot sauce into a spicy chicken sandwich recipe.
- Spicy Sriracha Fried Chicken. A staple comfort food, the number of fried chicken recipes out there is seemingly endless. In our spicy fried chicken take, a day-long marinade in sriracha sauce will seriously set those taste buds on fire.
- Nashville Hot Chicken. This Southern comfort food spread beyond its Tennessee origins due to its spicy sauce and crispy-crunchy fried chicken exterior.
- Harissa-Spiced Chicken. Cookbook author Ayesha Curry really knows how to bring the heat in her cooking. This spicy baked chicken dish features harissa paste, a chile-infused ingredient commonly used in Mediterranean recipes.
- Pressure Cooker Chicken Salsa Tortas. This quick take on a classic Mexican dish will have a spicy chicken sandwich ready for you in no time. Our pressure cooker chicken requires a jar of salsa, so feel free to go as hot or mild with the spice level as you please.
- Korean Fried Chicken. Known as chikin in Korea, this fried chicken recipe achieves its satisfying crunch with the help of potato starch. The sticky sweet-and-spicy sauce has a delicious combination of gochujang (Korean hot pepper paste), oyster sauce, mirin, ginger, and garlic.
- Spice-Rubbed Chicken and Poblano Tacos. Juicy chicken thighs get smothered in a spicy rub mixture before getting a quick broil. To really amp up the heat, more than a pound of poblano peppers get roasted in garlic and added to the mix.
- Spicy Chinese Chicken and Noodles. It will only take around 30 minutes to get these spicy chicken noodles on the table. Bonus: it's a one-pot meal for easy cleanup, too.
- Pickled-Jalapeño Fried Chicken. Marinating your fried chicken in pickled jalapeño juice allows your chicken to get super moist and tender. To make this spicy chicken really special, be sure to whip up the quick pan gravy recipe included to go on top.
- Hot Honey Chicken and Waffles. Hot honey gained a lot of traction in the food trends world over the past few years. Here it’s used to glaze fried chicken as well as infuse a cream cheese topper.
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