My friend Tamir (you'll see him below) returned from an overseas posting and moved into a new apartment, so of course I had to go over and test out his pristine kitchen! As I told Tamir, the point here is to learn the method - you can mix together whatever flavors you like and have a go-to cooking method.
Spiced Roasted Chicken
Serves: 2 (but just cut in half for 1) Time: About an hour Difficulty: Easy after the 1st try
- 1 onion, sliced
- 2 chicken leg quarters (you'l probably end up with some leftover)
- 1 heaping T. of paprika
- pinch saffron threads
- 2 garlic cloves, minced
- 1 c. chicken stock
- salt, pepper, olive oil
Preheat the oven to 350 degrees.
Whisk together 2 T. of oil, the garlic, paprika, and saffron.
Season lightly with salt and pepper. Use your finger to loosen the skin on the chicken and smear the mixture under the skin.
Heat 1 T. of olive oil in a cast iron or oven-safe pan. Season the outside of the chicken with salt and pepper.
Put them in the skillet skin-side down and let them brown for 4-5 minutes. Turn the chicken and scatter the onions in the skillet. Season the onions lightly with salt.
Add the chicken stock to the pan and transfer to the oven. Roast for 35-40 minutes.
Let the chicken rest for a few minutes before diving in. Serving recommendation: a bright salad with an acidic vinaigrette.