Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune) |
Roast chicken with kumquats
Prep: 30 minutes
Rest: 30 minutes
Cook: 43 minutes
Servings: 4
Kumquats, the oblong citrus many of us admire but blithely pass on by at the grocer, do a yeoman's job in this roasted chicken dish, contributing big flavor beyond expectations for their diminutive size. Food writer Jennifer Day, now editor of the Tribune's Printer's Row Journal, wrote about the recipe from "Poulet," by Cree LeFavour. If you don't have homemade chicken stock, LeFavour suggests using water instead of store-bought stock.
1 chicken, 2 to 4 1/2 pounds
1 tablespoon peanut oil, plus more for the chicken
1/2 teaspoon kosher salt
2 bay leaves
12 kumquats
1 Vidalia onion, thinly sliced
1/2 teaspoon ancho chili powder
1/2 teaspoon cumin seeds
1/2 cup fresh orange juice
2 cups chicken stock or water
1 orange, cut crosswise into rounds, 1/2 inch thick
1. Heat oven to 450 degrees. Rub the chicken with peanut oil; sprinkle with salt. Let stand on the countertop, 30 minutes. Gently slide a bay leaf under the skin on each side of the breast. Cut 4 kumquats lengthwise into thin slices; push them under the skin next to the bay leaves.
2. Heat 1 teaspoon oil in a large cast-iron skillet or Dutch oven over medium heat. Add the onion, chili powder, cumin seeds and salt to taste; cook until onion is soft and just beginning to brown on the edges, 3-5 minutes. Transfer to a plate. Brown the chicken in the hot skillet, 8 to 10 minutes. Return the onion-spice mixture to the skillet; pour in the orange juice and stock. Tuck remaining kumquats around chicken.
3. Roast in the oven 30 minutes; insert an instant-read thermometer into the thickest part of the thigh. (It should register 175 degrees.) If the chicken isn't done, roast 5-10 minutes longer; check it again.
Prep: 30 minutes
Rest: 30 minutes
Cook: 43 minutes
Servings: 4
Kumquats, the oblong citrus many of us admire but blithely pass on by at the grocer, do a yeoman's job in this roasted chicken dish, contributing big flavor beyond expectations for their diminutive size. Food writer Jennifer Day, now editor of the Tribune's Printer's Row Journal, wrote about the recipe from "Poulet," by Cree LeFavour. If you don't have homemade chicken stock, LeFavour suggests using water instead of store-bought stock.
1 chicken, 2 to 4 1/2 pounds
1 tablespoon peanut oil, plus more for the chicken
1/2 teaspoon kosher salt
2 bay leaves
12 kumquats
1 Vidalia onion, thinly sliced
1/2 teaspoon ancho chili powder
1/2 teaspoon cumin seeds
1/2 cup fresh orange juice
2 cups chicken stock or water
1 orange, cut crosswise into rounds, 1/2 inch thick
1. Heat oven to 450 degrees. Rub the chicken with peanut oil; sprinkle with salt. Let stand on the countertop, 30 minutes. Gently slide a bay leaf under the skin on each side of the breast. Cut 4 kumquats lengthwise into thin slices; push them under the skin next to the bay leaves.
2. Heat 1 teaspoon oil in a large cast-iron skillet or Dutch oven over medium heat. Add the onion, chili powder, cumin seeds and salt to taste; cook until onion is soft and just beginning to brown on the edges, 3-5 minutes. Transfer to a plate. Brown the chicken in the hot skillet, 8 to 10 minutes. Return the onion-spice mixture to the skillet; pour in the orange juice and stock. Tuck remaining kumquats around chicken.
3. Roast in the oven 30 minutes; insert an instant-read thermometer into the thickest part of the thigh. (It should register 175 degrees.) If the chicken isn't done, roast 5-10 minutes longer; check it again.
