Saturday, October 09, 2004

Spice Rubbed Chicken with Apples

I based this off a recipe on epicurious.

One 3-4 lb roasting chicken

Rub:
1 tbsp cumin
1/2 tbsp cinnamon
1/2 tbsp allspice
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1 tsp sea salt

2 tbsp olive oil or Canola spray
2 large sour apples (Granny Smith) chopped into 1 inch pieces
1 large shallot cut into eighths
1/2 medium onion cut into eights
1 tsp malt vinegar
1 tbsp honey
salt
pepper

Wash and pat chicken dry. Mix the rub spices. Cover the chicken with the oil or spray with the canola oil spray. Rub the chicken thouroghly with the spices inside and out. Stuff the cavity of the chicken until packed with the chopped apple, shallot and onion.

Bake the chicken in a 350 F degree oven for 50-60 minutes on a rack over a baking pan. Baste occasionally with the drippings. Remove chicken and slice all the way through to the bone in between the breast bone and the wing to insure that the chicken is cooked.

Remove the apples, shallots and onions from the cavity. In a thick pan pour 2 tbsp of the chicken drippings and add the stuffing with 1 additional cup of chopped apples. Cook over low-medium heat until apples are cooked. Add malt vinegar, honey and salt and pepper to taste.

Serve the cooked apple as a relish with the chicken.


Rest of menu:

  • Spinach salad with honey & basalmic vinegrette
  • Roasted Garlic Mashed Potatoes
  • Steamed Sliced Beets sauted with carmellized onions
  • French Vanilla Ice Cream with Morello Cherries and Cinnamon Shortbread Cookie

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