Tuesday, October 5, 2010

"Can you feel the Heat?" Chicken & Potatoes


In celebration of the Miami Heat's pre-season opening game, Mr. & Mrs. P made Heat guard Dwyane Wade's favorite dish: chicken and potatoes! He's a simple guy when it comes to food, so we decided to turn it up a notch with our spin on Aarti Sequeira's (winner of the next Food Network Star Season 6) juicy and flavorful Indian chicken recipe. Unfortunately, Wade strained his hamstring less than four minutes into the game. We're sure that one bite of this delicious meal will get him back on his feet in no time!

NOTE: This chicken dish cooks at 500 degrees...you will feel the heat (and see the smoke!) If you are expecting company, make sure you open the windows or turn the heat down to 400 degrees and cook for an additional 10-15 minutes.

Ingredients for potatoes:
1 pound small red new potatoes
Olive oil
1 tablespoon of chopped fresh thyme
Salt

Pepper

Ingredients for chicken:
1/4 cup butter

1 teaspoon ground cardamom
1 large orange, zested
3 teaspoons grated ginger

2 cloves of grated garlic
Salt
Pepper
4 chicken breasts with skin and bones still on


Kitchen Essentials:
Oven
Measuring cups and spoons
Baking dish
Cookie sheet tray
Small bowl
Large bowl
Parchment paper
Grater
Zester
Knife
Cutting board
Spoon
Paper towels

Prep:
About an hour before cooking, take butter out of the refrigerator and place in a small bowl.

Preheat the oven to 500 degrees. Grate the garlic and ginger.

Directions:
In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment paper. In a small bowl, combine the butter, ground cardamom, orange zest, ginger, garlic, salt and pepper, to taste. Stir together with a spoon until well mixed.

Pat the chicken dry with paper towels and place in baking dish. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Wash your hands thoroughly.

Drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes.


The chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.

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