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CHICKEN - Garam Masala Roasted Chicken with Bread and Butter Cabbage
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| Garam Masala Roasted Chicken with Bread and Butter Cabbage Recipe adapted from Matthew McClure, The Hive, Bentonville, AK INGREDIENTS Garam Masala | |
| 2 | whole star anise |
| 1 Guajillo chile | |
| 1 | cinnamon stick |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | anise seeds |
| ½ teaspoon | pink peppercorns |
| ½ teaspoon | black peppercorns |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander |
| ½ teaspoon | cloves |
| 2 teaspoons | kosher salt |
| 1 teaspoon | brown sugar |
| Chicken | |
| Cabbage | |
| 1 (3- to 4-pound) | chicken, cut into 10 pieces |
| 3 slices | bacon,, (or pancetta), cut into ½-inch wide pieces |
| 1 | yellow onion, finely diced |
| 1 head | red cabbage, thinly sliced |
| 1 tablespoon | mustard seeds |
| 1 | cinnamon stick |
| 2 | whole cloves |
| ½ cup | granulated sugar |
| 2 cups | dry white wine |
| 1 cup | red wine vinegar |
DIRECTIONS 1. Make the Garam Masala: Add the star anise, Guajillo chile, cinnamon stick, mustard seeds, anise, pink peppercorns, black peppercorns, cumin, coriander and cloves to a sauté pan over medium heat. Toast until the spices turn fragrant, about 2 minutes. Remove from the heat and let cool. Using a coffee grinder or mortar and pestle, grind the spices into a powder. Mix the garam masala with the salt and sugar.2. Make the chicken and cabbage: Preheat the oven to 375degrees. Massage ¼ cup of the garam masala (reserve any remaining for another use) onto each piece of chicken. Arrange on a baking sheet and roast until well browned and crispy and an instant-read thermometer inserted into the thigh registers 175°, 30-40 minutes.3. Meanwhile, add the bacon to a large skillet over medium-high heat and cook, stirring occasionally, until fat is rendered out and the bacon is crispy , about 5 minutes. Add the onion and cook until lightly browned, about 6 minutes. Add the cabbage, mustard seeds, cinnamon stick, cloves, sugar, white wine and red wine vinegar along with 1 cup of water to the pot. Lower the heat to medium-low and cook, covered, until tender, about 45 minutes. Serve the chicken with the cabbage.
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/15669//Garam_Masala_Roasted_Chicken_with_Bread_and_Butter_Cabbage.htm#ixzz2lHvGGlRu
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