TasteFood

Sriracha Marinated Roast Chicken with Root Vegetables

 
Why is it that when it's super hot outside, spicy food is the best antidote? The theory lies in the chile peppers. Their heat winds up our endorphins, radiating heat to our skin and causing us to sweat, which, in turn, cools us down. And, despite the calendar date, this is just what I need. The Bay area is presently in the midst of a record breaking heat wave. Triple digit temperatures are making up for the summer that did not happen this year. It's hot hot hot, and I am craving spicy food. 

This recipe attempts to remedy that. Consider it an Ode to an Autumn Heat Wave. Sriracha Marinated Roast Chicken with Root Vegetables takes a quintessential fall dish and ramps up the heat with a douse of sriracha. It's homey, rustic and firing on all pistons. So, if you will excuse me, I need to go and sweat a little.
 

Sriracha Marinated Roast Chicken with Root Vegetables

Spicy, fragrant and grounded with seasonal root vegetables, this is best served with couscous to soak up the juices.

For the marinade:
1/4 cup soy sauce
1/4 cup sriracha
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
Juice of one lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the roast:
1 3-4 pound free range organic chicken
6 baby sweet peppers, or 2 bell peppers, cut in 2 inch pieces
4 garlic cloves, smashed
2 large yellow onions, quartered
2 medium sweet potatoes, cut in 2 inch chunks
1 medium cauliflower, broken in 2 inch florets
1 large fennel bulb with fronds, ends trimmed, cut in 1 inch chunks
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Whisk all of the marinade ingredients together in a small bowl and set aside. 
Preheat oven to 400 F. (200 C.) Rinse the chicken and pat dry, including inside of the cavity, with paper towels; place in a large bowl. Pour the marinade over the chicken. Coat all over the chicken, including inside the cavity and between the skin and breast meat. Transfer chicken to roasting pan, breast-side up. Add vegetables to the same bowl along with olive oil, salt and pepper. Toss to coat. Scatter the vegetables around the chicken in the roasting pan. Bake in oven 30 minutes. Remove pan and with tongs, carefully turn chicken over in pan, breast-side down. Continue roasting 20 minutes. Remove pan and turn chicken over once again, breast-side up. Continue roasting until thoroughly cooked, about 20 minutes. Remove from oven and transfer chicken to cutting board. Tent loosely with foil and let rest 10 minutes before carving. Stir vegetables in the pan with the juices and keep warm. Serve chicken with vegetables and couscous with reserved juices.
 

If you like this, you might enjoy these TasteFood recipes:

Roasted Lemon Cilantro Chicken

 Cider-Brined Pork Shoulder with Caramelized Onion and Apple Confit

 

 

Skillet Chicken with Rice and Vegetables

 

and these recipes with sriracha from the foodblogs:
Stuffed Calamari in Sriracha Sauce from She Simmers
Sriracha Mayo French Fries from White on Rice Couple
Apricot Glazed Sriracha Chicken Wings from Eat Boutique
Beef Shortribs with Sriracha Marinade from Chez Us

  

Roasted Lemon Cilantro Chicken

The grill is on. Every day. And at least once a week this involves a whole chicken for a family dinner. In the winter we do it in the oven, and in the summer we do it on the grill. Both methods are similar, while grilling adds a smokier flavor to the chicken meat, especially when using a charcoal grill. Cilantro is also a family favorite, and the marinade for the chicken is chock-a-block full of it. For those who are faint of heart when it comes to cilantro, you can substitute rosemary or thyme with great results (be sure to omit the saffron from the paste). 

Roasted Lemon Cilantro Chicken 
Serves 4-5

1 whole 3-4 pound chicken
2 large garlic cloves

1/2 cup chopped fresh cilantro sprigs
2 tablespoons freshly squeezed lemon juice

3 teaspoons sea salt, divided 
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads

3 tablespoons extra-virgin olive oil, divided 
1 teaspoon freshly ground black pepper 


Make the Paste:

Combine garlic, cilantro, lemon juice, 2 teaspoons salt, lemon zest and saffron in a mortar with pestle or bowl of a food processor.  Smash or grind to a paste.  Stir or pulse in 2 tablespoons olive oil.  Rub chicken between skin and breast meat and inside cavity with the paste. Rub the outside of the skin with one tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Place on tray or platter, breast-side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours.  Remove from refrigerator 30 minutes before roasting.



Prepare Chicken:
Prepare grill or preheat oven to 450 F. (225 C.)
 Place chicken, breast-side up on the grill with a pan below to catch it's juices. If roasting in the oven, place chicken in a roasting pan. Roast for 20 minutes. Carefully turn chicken over with tongs. Roast another 20 minutes. Turn chicken over once more, breast-side up. Continue roasting 20 minutes. Check to see if chicken is done by carefully cutting skin between breast and thigh. If meat is pink, continue roasting additional 10 – 15 minutes. Chicken is cooked when meat is no longer pink, and clear juices run from the thigh when pierced with a knife. Remove from heat, cover loosely with foil and let rest 15 minutes before carving.

If you like this, you might enjoy these recipes from TasteFood:

Grilled Ribeye with Arugula, Rosemary and Parmesan

 Marinated Chicken and Pearl Couscous Salad









Dry Rubbed Barbequed Pork Spareribs  

Black Bean, Corn and Red Pepper Salsa

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It's delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa
 
For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups 

2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs
 

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. 
Serve as a salad or accompaniment to grilled fish, chicken, meat.
 

Serve this salsa with these recipes from TasteFood:

 Pork Carnitas Soft Tacos

Moroccan Spiced Chicken under a Brick

Dry Rubbed Barbequed Pork Spareribs 

   

 
and try these delicious salsa recipes from the foodblogs:
Cantalope Salsa from Smitten Kitchen
Roasted Yellow Tomato Salsa from Gluten-Free Goddess
Mango Salsa with Red Pepper from Kalyn's Kitchen
Fresh Apple Salsa from 101 Cookbooks
 
 

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

One of the best things about the colder weather is cooking and eating comfort food.  Comfort food warms us, feeding our soul and palate.  It's rich, rustic and innately appealing, reminding us of home, lit fires, baking bread and beloved recipes we grew up eating.  It also reflects the season, taking fresh, economical ingredients and slow-cooking them with rich satisfying results.  

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit is a perfect fall season dish that lands squarely in the comfort food category in my book.  Pork shoulder slowly braises in apple cider and a confit of onions and apples until it is falling-apart tender.  The cider and natural juices from the meat create a sweet and savory sauce which is fortified with Calvados brandy and finished with Dijon mustard, adding depth and sharpness to this hearty dish. As with most one-pot meals, it's meant to be eaten family-style and is easily doubled to feed a crowd.  Prepare yourself: the pork will cook in the oven for several hours and fill your home with its delicious aroma.  In the meantime, you can light a fire in the fireplace, grab that book you've been meaning to read and curl up on the sofa with a cup of tea. Enjoy the moment - this is what comfort food is all about.

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Serves 4

2 1/2 lb. (1.25 kg.) tied pork shoulder
Salt and freshly ground black pepper
2 tablespoons olive oil
4 large yellow onions, halved, thinly sliced
1/4 cup (60 ml.) Calvados brandy
1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes
2 garlic cloves, chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup (240 ml.) apple cider
1 cup (240 ml.) chicken stock
1 tablespoon Dijon mustard

Preheat oven to 400 F. (200 C.)

Pat the pork dry and season with salt and pepper.  Heat oil in a large ovenproof pot or Dutch oven with a lid.  Brown pork on all sides, turning with tongs, 6-8 minutes per side.  Transfer pork to plate.
Pour off excess fat from pot.  Add onion and 1 teaspoon salt.  Sauté over medium heat, stirring occasionally, until onions are very soft and deep golden brown, 18-20 minutes.  Add Calvados and stir to deglaze pan.  Add apple, garlic and thyme, and cook, stirring, 30 seconds.  Return pork to pot, nestling it down in the onions.  Add cider and chicken stock.  Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 - 3 hours. Transfer pork to a cutting board and remove kitchen strings.  Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.  Stir in mustard.  Season to taste with salt and freshly ground black pepper.  Cut pork into serving pieces and arrange on platter or individual serving plates. Spoon onion and apple confit over and around the meat. 

Serve with Garlicky Mashed Potatoes. 

You might enjoy these other one-pot dishes from TasteFood:

Beef Bourguignon







Chicken, Leek and Mushroom Fricassée

Braised Chicken with Porcini Mushrooms












Or try these delicious pork recipes from the Foodblogs:
Cranberry Apple Stuffed Pork Loin from Simply Recipes
Japanese Braised Pork Belly from Just Hungry
Slow Cooker Pulled Pork with Chipotle BBQ Sauce from Andrea's Recipes
Pork Roast with Mushrooms and Apricot Sauce from Karina's Kitchen

 

Holiday Timeout: Turkey Vegetable Soup with Swiss Chard

I posted this recipe last year between Christmas and New Year when I suffered a food hangover and needed a gastronomic time-out.  This soup was the perfect antidote:  simple, healthy and fortifying.  It handily uses the leftovers from a holiday turkey dinner, adding a satisfying economy to the pleasure of this meal. The broth is clean and light and packed with chunky vegetables.  Swiss chard is added at the end for extra depth.  During the ever-so-festive excesses of the holiday season, we all need a comforting and restorative dish like this in our repertoire.  Consider this recipe an early holiday gift from me to you. Happy Thanksgiving!

Turkey Vegetable Soup with Swiss Chard
Serves 4-6

Try using red Swiss chard - it adds a lovely red hue to the stock as it cooks.

1 tablespoon olive oil
1 large yellow onion, halved lengthwise, cut in thick slices
3 large carrots, sliced 1/2" thick
4 celery stalks, sliced 1/2" thick on the diagonal
8 cups turkey stock (see below)
1 bay leaf
1 tablespoon fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
4 cups thickly shredded Swiss chard leaves
2 cups cooked turkey meat, in large chunks

Heat olive oil over medium heat in a large pot.  Add onion, carrots and celery. Sauté over medium heat until the vegetables brighten and begin to soften, about 3 minutes.  Add turkey stock, bay leaf and thyme.  Bring to a boil and simmer, partially covered, until vegetables are tender, about 20 minutes.  Add salt and pepper to taste.  Stir in Swiss chard and turkey meat.  Simmer until chard is wilted.  Discard bay leaf.  Serve immediately.  

Easy turkey stock:

Bones from turkey carcass
1 large yellow onion, quartered
3 garlic cloves, smashed
3 celery stalks, cut in 1" pieces
2 large carrots, cut in 1" pieces
2 bay leaves
2-3 thyme sprigs
1 small handful parsley sprigs
1 teaspoon whole black peppercorns

Place all of the ingredients in a large stockpot.  Cover with water.  Bring to a boil, and simmer, partially covered, 2-3 hours, occasionally skimming any fat. Remove from heat.  Carefully drain in a colander placed over a large bowl or saucepan.  Strain again through a fine meshed sieve.  Cool.  Stock can be refrigerated up to 3 days or frozen up to 6 months.

 

Chicken, Leek and Mushroom Fricassée

 
Now that it's officially fall and the weather is behaving accordingly, one-pot dinners are favorite meals in our home.  Easy to prepare, comforting to eat, they please the entire family.  This week I made a Chicken, Leek and Mushroom Fricassée.  Mushrooms are abundant now, so take advantage of the varieties appearing in the market and use a combination in this fricassée.

Chicken, Leek and Mushroom Fricassée
Serves 4

2 tablespoons olive oil
4 chicken breast halves, with skin
Salt and freshly ground black pepper

1/2 lb. (250 g.) assorted mushrooms (such as white, cremini, shitake) stems trimmed, halved
3 leeks, white and pale green parts, cleaned, sliced in 1/4" pieces
1 teaspoon dried thyme or 1 tablespoon fresh
1/4 cup (60 ml.) dry white wine
1/2 cup (120 ml.) chicken stock
1/2 cup heavy cream

Heat one tablespoon olive oil in large skillet over medium-high heat.  Salt and pepper chicken all over.  Add chicken to skillet, skin-side down.  Cook, turning once, until golden brown on both sides, about 4 minutes.  Remove chicken from skillet.
Reduce heat to medium and add one tablespoon olive oil to skillet.  Add mushrooms and leeks and cook, stirring, over medium heat until leeks are vibrant and vegetables are tender but not too soft, 3-4 minutes.  Add thyme and sauté one minute.  Add white wine and simmer until most of the wine is evaporated.  Add chicken stock and return chicken to pan.  Cover and simmer over medium-low heat until chicken is cooked through, 5-8 minutes.  Remove chicken from pan and tent with foil to keep warm. 
Add cream to vegetables and simmer until cream and stock reduce by a third and begin to thicken.  Arrange chicken on serving plates or platter.  Spoon sauce over chicken.  Serve with rice.

Try these other one-pot chicken recipes from TasteFood:

Braised Chicken with Porcini Mushrooms

Skillet Chicken with Rice and Vegetables







Hunter's Stew, Mediterranean-Style









And more from the Foodblogs:
Mediterranean Chicken and Spinach Rice Bake from Karina's Kitchen
Chicken, Garlic and Soy Stew from Bitten Blog
Tomatillo Chicken Stew from Simply Recipes
Chicken and Okra Stew from Foodblogga

Skillet Chicken with Rice and Vegetables

"This tastes like chicken soup without the soup," declared my daughter as she tucked into a weeknight dinner of Chicken with Rice and Vegetables.  It was cool and cloudy outside, an unusual event in Northern California, where any rain in September warrants breaking news on the television.  As many of you know, I am a New England girl at heart.  Even when I was living in Europe for nearly 2 decades, I managed to end up in countries and regions where fog, rain, and cold weather featured prominently in the weather report, and I didn't mind at all.  I married a Dane whose country prides itself on its dismal weather 9 months of the year.  Autumn weather brings out the best in my mood.  The finicky, blustery, invigorating climate sends me outdoors for cool fresh air and the spray of rain and then back inside for cozy clothes, warm fires and comfort food.  Inclement weather, to me, is like the proverbial other shoe to drop.  It balances out the sunshine and warmth of summer, and shows off the other side of Mother Nature.

So, now that I find myself living in California, otherwise known as the land of eternally blue skies and incessantly bright sunshine, I must seize my fall moments when I can.  This brings me to Chicken with Rice and Vegetables.  Due to the wild and unexpected display of crazy weather and freakish nature last week in Marin County (a.k.a. sprinkles and clouds) I embraced that other shoe, so to speak.  After taking a brisk run outside in the forest, I lit a fire in our fireplace, donned fluffy houseshoes and a fleece pullover, and proceeded to make a cozy one pot dish for a family dinner.  The result was what I would consider a compliment in the comfort food category by my daughter and an apt description of this homey skillet chicken and rice dish.  The other result was the hot flashes I experienced due to overdressing in fleece and fluff for the 10 F.  temperature drop in the air outside.

Chicken with Rice and Vegetables
Mild and comforting, this is food that will please children and adults alike.  The results will be more dry like a paella, not a stew.

Serves 4-6

4 large chicken breasts, with skin
Salt and freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 carrots, cut in 1/4" slices
2 celery ribs, cut in 1/2" slices
1 poblano pepper, or green bell pepper, stemmed, seeded, cut in 1/2" pieces
2 vine ripe tomatoes, halved, stem and seeds removed, cut in chunks
1 teaspoon dried thyme, or 1 tablespoon fresh thyme
1/2 teaspoon dried oregano
1 turkish bay leaf
1 1/2 cups long grain rice
3 cups chicken stock
1 cup shelled peas or frozen peas
Thyme sprigs for garnish

Season chicken breasts with salt and pepper.  Heat 2 tablespoons olive oil in a large skillet over medium-high heat.  Add chicken skin-side down.  Cook until golden brown, about 4 minutes.  Turn and cook 2 more minutes.  Remove from skillet and set aside on plate.
Add 1 tablespoon olive oil to skillet.  Add onion and sauté until tender over medium heat, 2 minutes.  Add garlic and sauté one minute.  Add carrots, celery, pepper.  Sauté until colors brighten and vegetables begin to soften slightly, 2 minutes.  Stir in tomatoes, thyme, oregano, bay leaf, 1 teaspoon salt and 1 teaspoon freshly ground black pepper.  Add rice and cook, stirring, one minute.  Add stock.  Return chicken to pot and arrange in one layer over rice and vegetables.  Cover, reduce to simmer, and cook until chicken is cooked through, 12-15 minutes.  Remove chicken from skillet.  Place on plate and tent with foil to keep warm. 
Add peas to rice, cover and continue to cook until rice is tender, approximately 5-8 more minutes.  Add additional salt and pepper, to taste.  Fluff rice and vegetables with a fork and return chicken to skillet.  Garnish with fresh thyme sprigs and serve.
 

What to Drink? 
White Wine:  Full bodied white such as Chardonnay
Rosé: Medium-bodied Provençal such as Bandol, Côtes de Provence
Red Wine:  Medium-bodied such as Pinot Noir

Healthy BBQ's for Labor Day

OK, so it's not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer's The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet! 

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it's very social and interactive.  During the summer, it's the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That's right - those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat. 

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad.

 

Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis.  The eggplant is the star of the show and adds a creamy, charred flavor to the "sandwiches."

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

 
 And what about meat?  Grilling doesn't just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. 

 

FIsh is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers. 
 

The bottom line? Grilling is delicious and inspiring.  It's communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

 

Moroccan Spiced Chicken under a Brick

In the mood for a crispy, spicy, succulent chicken?  Look no further.  This recipe combines the aromatic spices of North Africa with a, er, brick. Chicken under a Brick is an easy way to get a crispy grilled chicken on the stovetop. Or, in my case, chicken under a Dutch oven, but I'll get to that in a moment.  

Every week we roast a chicken in our house for dinner.  It's easy, flavorful, and resourceful; one chicken feeds a family and then some.  Stock is made from the carcass, and any left over meat can be used later for lunches, a light dinner, salad or soup.  This week, I bought a chicken, but decided not to roast it the way I usually do.  I was craving something a little different - something crispy and spicy to launch us into a new rainy week.  I asked my butcher to butterfly the chicken, which entails removing the backbone, and flattening out the chicken so it can cook evenly.  This is where the brick comes in.  The brick will weigh down the chicken, keeping it flat while it cooks, ensuring that more surface area will be in direct contact with the cooking element (grill) or pan.  Why a brick?  Because it's heavy and can withstand the heat.  In my case, I don't have a brick, but I do have a heavy Le Creuset Dutch oven, that I placed directly on the chicken, which did the trick.

As for the spicing, I realize I am having a bout of wanderlust, because lately I have been dreaming of the far-flung destination of Morocco and its cuisine.  While I don't foresee a trip to North Africa in my immediate future, I can at least bring its flavors and spices to my kitchen table.  Using lots of garlic, fresh coriander leaves, saffron, lemon zest and olive oil, I made a paste that I smeared all over the chicken and under the skin.  Then I made a dry rub of paprika, dried cumin, cayenne, and freshly ground black pepper and sprinkled it all over the chicken.  The spices and flavors cooked into the skin and meat lending a subtly exotic flavor and heat to the meat and a vibrant color to the crisp-cooked skin. 

Serve this dish with couscous or rice.  Accompany with a green salad, or a Middle Eastern Salad consisting of chopped tomatoes, onion, cucumber, mint, parsley, lemon juice, olive oil, salt and pepper.  No, we are not in Morocco, but close your eyes and picture yourself far away while you smell the aroma and enjoy the flavors of this delightful chicken.

   

Moroccan Spiced Chicken under a Brick
Serves 4

1 whole chicken (3-4 lb.), backbone removed, butterflied

4 garlic cloves
1/4 cup chopped fresh coriander/cilantro leaves
2 teaspoons sea salt
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads
4 tablespoons extra-virgin olive oil

2 tablespoons paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne or to taste


Make the Paste:
Combine garlic, coriander, one teaspoon salt, lemon zest and saffron in a mortar with pestle.  Smash to a paste.  Add 3 tablespoons olive oil and stir to combine.  (To read more about using a mortar and pestle read here.)  Alternatively, mince garlic and add to a small bowl with coriander, one teaspoon salt, lemon zest, saffron and 3 tablespoons olive oil.  Mix together with a fork.  Rub chicken all over with paste, including between skin and breast meat.  Place on tray or platter, skin side up and cover loosely with plastic wrap.  Refrigerate at least 2 hours and up to 6 hours.  Remove from refrigerator 30 minutes before roasting.

Prepare Chicken:
Preheat oven to 450 F. (225 C.)
Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together.  Sprinkle over both sides of chicken. Heat one tablespoon olive oil in oven-proof skillet over medium-high heat.  Place chicken, skin-side down, in skillet.  Place brick wrapped in foil (or cast iron pan or Dutch-oven over chicken.)  Cook chicken over medium-high heat without moving brick until nicely browned, 10-15 minutes, occasionally rotating skillet to ensure even cooking. Remove from heat and remove brick. Carefully turn chicken over in the pan with a large heavy weight spatula or thong without piercing the skin. Transfer chicken to the oven without the brick, skin side up. Bake until done, about 20-30 minutes, depending on size of chicken. Let rest, covered with foil, 10 minutes before carving.

 

What to Drink?
Red Wine:  Full-bodied fruity red wine, such as Pinot Noir, Burgundy, Shiraz/Syrah.
White Wine:  Medium-bodied acidic white wine, such as Sauvignon Blanc.

Simple Curry

 

Perhaps inspired by the Oscar winning film Slumdog Millionaire, or perhaps because a little exotic flare and spice is befitting a rainy Monday evening, I am making a curry for dinner tonight.   A curry  is essentially a stew that begins as a base of simmered spices, oil and vegetables to which meat, fish or more vegetables are added. Some curries are thick and served with bread, while others are thin and served with rice.  Geography, climate and regional foods influence curries which are found throughout India and parts of Asia. 

The following recipe is a simple base to which you can add chicken, lamb, fish or vegetables.  I prepared a vegetable curry, so I doubled up on the zucchini and added cauliflower.  If you are adding protein, you can omit the cauliflower.  Feel free to improvise. 

Vegetable Curry
This is a basic recipe without too much heat.  Add additional spices to taste.  For more body, substitute one cup chicken stock with one cup coconut milk.

Serves 4

For the Curry Sauce:

3 tablespoons vegetable oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons grated fresh ginger including juice
2 teaspoons ground coriander
2 teaspoons ground paprika
1 stick cinnamon
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
3 tomatoes, chopped
salt to taste, about 2 teaspoons

For the vegetables:

2 small zucchini (courgettes), sliced in 1/4" rounds
1 large carrot, peeled, sliced in 1/4" rounds
1 large yellow onion, peeled, halved horizontally, cut in wedges
1 small head cauliflower, ends trimmed, cut in 1" pieces
2 cups (500 ml.) chicken stock or water

Fresh coriander/cilantro leaves for garnish

Prepare the sauce:
Heat the oil in a deep skillet or pan.  Add the onions and sauté over medium heat until deep golden brown, about 20 minutes.  Add the garlic and ginger and sauté until fragrant, one minute.  Add coriander, paprika, cinnamon, turmeric, garam masala and cumin.  Cook, stirring, one minute.  Add one cup water and tomatoes; cook at a simmer 20 minutes.  Add salt to taste.

Once the sauce is ready add the chicken stock and vegetables.  Bring to a boil, and cook over medium heat until vegetables are cooked to desired consistency.  Serve in a bowl with basmati rice.  Garnish with fresh coriander/cilantro leaves.

Note:
I prefer my vegetables chunky and more firm to the bite.  Traditional curries often use vegetables cut in smaller dice.  Adapt this recipe to your desired consistency. 

For Chicken Curry: Add a combination of 2 breasts, 2 drumsticks and 2 thighs to the sauce.
For Lamb Curry: Add 1 lb. (500 grams) stew meat to the sauce. 
For Shrimp Curry:  Add 1 lb. (500 grams) shelled (tails intact) and deveined shrimp to the sauce. 

When the stock and vegetables are added to the sauce, include the chicken or lamb.  Cook until done.
If you are adding shrimp, add the stock and vegetables, cook until vegetables are done, then add shrimp and cook until shrimp are cooked through, about 3 minutes.