So 2010 finally came to an end and not soon enough as far as I'm concerned. We decided not to give it the usual blaze of glory goodbye and just spend some nice quiet time at home which of course requires cooking and eating and cooking and eating and cooking and eating...well you get my drift. Lots of cooking and eating.
Breakfast 12/31/10- Homemade English Muffins, yes homemade, with butter and homemade pear jam!
January 1, 2011! Yay, it's a new day and typically our laziest day of the year (we say, ha) which means we do nothing much for most of the day, mainly cause everywhere we wanted to go was closed. Time for dinner, what to do, what to do. I have a chicken, hmmm, don't feel like roasting it especially since the way I roast it is from the Zuni Cafe cookbook and I should have started yesterday; Frank suggests something Moroccan and stewy which sounds good to me and I figure a Tagine of some sort which I really don't need a recipe for but I decide to bring out Paula Wolfert's Slow Mediterranean Kitchen book
4 garlic cloves, smashed
1 tablespoon coarsely chopped flat leaf parsley
1/8 teaspoon saffron threads, crushed
1 1/4 teaspoon coarse salt
2 tablespoons butter, melted
1 whole chicken, backbone removed and cut in pieces
1 1/2 tablespoons sweet paprika, preferably Spanish
1 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
Pinch of ground ginger
1 small onion, grated
1. In a mini food processor, mash the garlic with the parsley saffron and 1 teaspoon of salt. Transfer to a bowl and stir in the melted butter.
2. Re-form the chicken by tying it up with kitchen string and rub the garlic paste all over. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
5. Discard the backbones. Skim off the fat from the sauce, reserving 3 tablespoons. Boil the sauce until it is reduced to 1 cup, abut 15 minutes.
6. Preheat the broiler. Stir the remaining 1/2 tablespoon of paprika and 1/2 teaspoon of cumin into the reserved fat, add a pinch of cayenne and 1/4 teaspoon of salt. Put chicken in a roasting pan breast side up and rub with the spiced fat. Broil until browned, about 10 minutes. Carve the chicken, passing the warm sauce.