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Sunday, October 05, 2008

Turkish Baharat Roast Chicken and Persian Carrots

Turkish Baharat Roast Chicken

It is very easy to roast a chicken to moist perfection. A simple rule that I follow is to roast the meat for 20 minutes a pound at 350ºF. Each oven is different but the drumsticks should wiggle freely and the internal temperature can reach 180ºF.

VERY IMPORTANT! Always, always, always let meat rest after cooking. If you cut into the meat too soon, the juices run out leaving a dry and tough product.

Turkish Baharat Roast Chicken

1 roasting chicken
1 large onion, chopped
2-3 ribs celery, roughly chopped
4 medium carrots, roughly chopped
2 rounded tablespoons Turkish Baharat
2 small heads garlic, sliced in half horizontally
1 tsp sea salt
1 small lemon, sliced open in half
1-2 tbs good olive oil

Place onion, celery, carrots, garlic and lemon in roasting pan. Sprinkle Turkish Baharat over the chicken and inside the chicken cavity. Sprinkle salt and drizzle olive oil over chicken. Place in preheated 350ºF oven for 20 minutes/pound (eg. 6 pound chicken = 2 hours). When chicken is done, remove from oven and let rest at least 10 minutes prior to carving.


Persian Carrots

4-5 medium carrots, sliced on the diagonal
1 medium onion, chopped
2 tbs butter
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup chopped dates
1 inch grated fresh ginger
salt and pepper to taste
1 tbs brown sugar

In a sauté pan on medium high heat, sauté onions in butter until beginning to soften. Add sliced carrots and stir. After a few minutes, add the raisins, almonds, dates, ginger and salt and pepper. Continue cooking for several minutes until the carrots begin to soften. Add brown sugar and reduce heat until ready to serve.



Elatia Harris said...

Sounds heavenly. When I roast a chicken that does not have to be "presented" I get very good effects by roasting it upside down. I'll try this one your way, however. I'm suddenly without the will to do otherwise...

Cathy K said...

Just made these Persian carrots - fantastic! We LOVED them.