Friday, April 13, 2012
Chicken with Honey and Cumin
So I made the Passover chicken this year.
Most years we buy rotisserie chicken from Fairway Market - perfectly cooked every time it takes a lot of the stress and hassle from throwing a dinner party for 8, 10 or twelve guests if the chicken is already done. But this year I was determined to try my own version.
As a vegetarian for 17 years until 2005, cooking meat still feels new and novel and I don't regularly cook meat at home for myself. However of January 2012, I’ve been hosting monthly Shabbat dinner parties with a meat dish as the main (often with vegetarian options). But not chicken, not yet.
To create the Passover chicken masterpieces, I combined two recipes: simply recipes technique for coking chicken parts (and with the help of my trusty meat thermometer) and then another recipe for an added flavor: honey and cumin. Here's that recipe in a jpeg from a book whose title I cannot recall (I eliminated the vinegar as I didn't have any on hand):
Everyone was fainting over the chicken-y goodness, the breast was tender and flavorful, the thighs fully cooked and tender.
I will so be making this again.