Cinnamon Cumin Corriander Chicken Recipes

COCHIN CORIANDER-CUMIN CHICKEN FOR PASSOVER

Steps:

• If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
• In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
• In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

ROASTED CHICKEN WITH SPICES

Steps:

• Preheat your oven to 400 degrees F.
• Rinse chicken with cool water, inside and out - then pat dry with paper towels.
• Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
• In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
• Massage the chicken skin with the spice rub, making sure you don't miss any spots.
• Season the inside of the chicken with salt and pepper.
• Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
• Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
• Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
• Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
• Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
• Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.