ROASTED SPICED CHICKEN AND APPLES
Steps:
- Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
- Preheat the oven to 450 degrees F.
- Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
- Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
- In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
CAROLINA-STYLE BARBECUE CHICKEN
The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
- Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams
CAROLINA ROTISSERIE OR ROASTED APPLE CHICKEN
This is a flavorful and moist chicken that is super easy to prepare. The sweet flavor of the subtly apple-scented chicken is marvelous, and the crispy sweet skin has a wonderful tang. I made the chicken in a Rotisserie oven but it can easily be made in a shallow roasting pan in the oven. If you are using a larger roasting chicken, adjust the oven time per pound.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the chicken and pat dry. Sprinkle salt and pepper in the cavity. Stuff the onion, apple and celery in the cavity and tie legs (and wings if using a rotisserie) with cooking string.
- Mix all glaze ingredients in small bowl (warm in microwave if your honey does not blend).
- Pour a small amount of glaze on chicken while holding over sink and rub the chicken all over. Make sure it is covered. Reserve remaining glaze.
- Place in rotisserie oven and pour the remaining glaze in the oven's catch pan. Set timer to 75 minutes and periodically baste the chicken with the juices in the pan (you can pull the pan out a little bit and tip it to fill the baster). Check your oven's manual for correct size/time as each rotisserie oven is different.
- For oven: Place chicken on rack in roasting pan and roast about 2 hours at 325 degrees until golden and fragrant, basting every twenty or thirty minutes with glaze and any juices in the pan.
- Chicken is fully cooked when the juices run clear and the meat is white, with no pink remaining. The temperature in the dark meat should be 180 degrees on the meat thermometer. If the chicken is not fully cooked, reset the timer for an additional 10 minutes and test again.
- If you are not serving immediately, tent chicken with foil and let it rest for about 10-15 minutes before carving.
Nutrition Facts : Calories 944.3, Fat 63.3, SaturatedFat 17.6, Cholesterol 297.9, Sodium 431.9, Carbohydrate 15.8, Fiber 1.3, Sugar 12.8, Protein 74.4
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