Far from an every day roast chicken, this one is slathered with spices and allowed to sit and become infused with flavour before roasted up to perfection. If turkey isn't on your menu, make this with some roasted potatoes and a green salad for a stress free dinner. You could also roast up a few chickens and then strip off all the meat to tuck into flour tortillas or crusty buns.
Ingredients:
1/4 cup ground cumin
1/4 cup brown sugar
2 tbsp paprika
2 tbsp black pepper
2 tbsp red wine vinegar
2 tbsp Dijon mustard
2 tbsp vegetable oil (I used olive)
2 tsp cayenne pepper (I used maybe 1/8 tsp. It was enough)
2 tsp curry powder
2 tsp salt
1 tsp five spice powder
4 cloves garlic, minced
2-4 tbsp coconut milk (optional-I used it, and it was delish!)
two 3 pound whole frying chickens
Mix all ingredients together in a bowl. With your hands, smear all over chicken that has been rinsed and patted dry. Add the coconut milk for a saucier dish (this tends to bake up in a fairly dry sort of rub). Leave the skin on the chicken to keep the meat moist, but then also smear some under the skin as well for flavor. You can even let this sit for about 24 hours Roast the chicken, uncovered, at 350 F for about 2 hours or until a meat thermometer registers 160 F in the thickest part of the breast meat. I occasionally added a tiny bit of water or wine to the bottom of the pan, but keep an eye on the chicken so that if it releases a lot of juices you can pour them off so that the chicken doesn't poach instead of roast. The outside will get really nice and crispy. Makes two roasted chickens, serving about 5-6 people
Adapted from Cook Once a Week-Eat Well Every Day
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