Text 16806, 112 rader
Skriven 2014-09-09 07:32:36 av Dave Drum (1:261/38)
Ärende: BH+G 1215
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spanish Honey-Cumin Roast Chicken w/Apricots & Olives
 Categories: Poultry, Fruits, Citrus, Vegetables
      Yield: 4 servings

      5 lg Cloves garlic; peeled
    1/3 c  Sherry vinegar
    1/3 c  Fresh orange juice
    1/4 c  Honey
      3 tb Olive oil
      1 tb + 1 ts ground cumin
  1 1/2 ts Paprika

MMMMM--------------------------CHICKEN-------------------------------
      2    Bone-in, skin-on chicken
           - breast halves
      4    Bone-in, skin-on chicken
           - thighs
  1 1/2 ts Kosher salt
      4 oz Dried apricots
     24    Green and black assorted
           - olives; whole or pitted
      4    Sprigs fresh flat-leaf
           Parsley or cilantro; garnish
           - (opt)

  Make the marinade: Crush the garlic cloves and sprinkle
  with a little salt. Mince the garlic finely into a paste;
  you should have 1-1/2 to 2 tablespoons. Set aside. In a
  small bowl, combine the vinegar, orange juice, honey,
  olive oil, cumin and paprika, and whisk until thoroughly
  combined.

  Marinate the chicken: Wash and dry the chicken pieces
  thoroughly. Press down on the chicken breasts with the
  palm of your hand to flatten slightly (allowing rib
  cartilage to pop away or break in half). With a sharp
  knife, poke three or four slits in both sides of each
  piece of chicken to help the marinade penetrate. Put the
  chicken in a large nonreactive bowl and toss with the
  kosher salt. Add the garlic paste to the bowl and toss to
  coat the chicken. Add the marinade to the bowl and toss to
  coat, using your hands to distribute evenly. Add the
  apricots and olives and toss to combine. Wrap the bowl
  well with plastic and refrigerate for at least 6 hours and
  up to 24 hours.

  Take the chicken out of the refrigerator and pour the
  chicken and marinade (scraping the bowl) into one
  10x15-inch or two 7x11-inch Pyrex baking dishes. Adjust
  the chicken so it's skin side up and the pieces are evenly
  spaced. Tuck the apricots and olives under and around the
  chicken pieces. Sprinkle each piece of chicken with a
  pinch of salt. Let the chicken sit for at least 20 minutes
  or up to an hour to warm up a bit so it will cook more
  evenly. Meanwhile, heat the oven to 400 degrees F.

  Put the chicken in the oven to roast. As it cooks, the
  marinade will bubble and begin to reduce. After 30
  minutes, baste occasionally with the pan juices to help
  brown the skin and keep the chicken moist. The chicken is
  done when it turns deep brown and the pan juices have
  reduced (the sides of the pan will be very dark brown and
  look almost burned, and a paring knife will slide easily
  into a thigh), about 1 hour. The pan juices may separate,
  meaning the fat will be floating on top of the juices,
  which will be very thick.

  Make the pan sauce: Transfer the chicken pieces to a
  cutting board and tent with foil. Transfer the apricots
  and olives to a small bowl and reserve. Hold one end of
  the pan with a potholder and gently tilt the pan to let
  the juices run into one corner. With a large, shallow
  spoon, spoon off as much fat as possible but leave any
  savory juices and pan drippings behind (they may look
  clumpy). Add 2 tablespoons water to the pan (or 1
  tablespoon to each of the two pans) and use a wooden spoon
  to scrape off enough of the baked-on pan drippings from
  the sides and bottom of the pan to form a slightly
  thickened, deeply colored, rich-looking sauce (you won't
  need to scrape the whole pan). Taste the sauce -- if it's
  too intense, add a little more water; if it isn't
  flavorful enough, keep scraping and stirring.

  Cut each chicken breast in half by centering a large
  chef's knife over it and then pushing down and slicing at
  the same time (the knife will cut right through the
  cartilage). Serve a thigh and half of a breast per
  portion, with a few spoonfuls of sauce and the reserved
  apricots and olives. Garnish with a sprig of flat-leaf
  parsley or cilantro if you like.

  Tip: Make the pan sauce while the pan is still hot; if you
  get delayed, use hot water to make the sauce, or put the
  pan back in the oven briefly to warm it.

  Serving Suggestions: Serve with a Spanish-style rice
  pilaf, scented with saffron and studded with pine nuts.

  Fine Cooking | March 2012

  MM Format by Dave Drum - 05 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Ask your child what he wants for dinner only if he's buying - Fran Lebowitz

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