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Green Seasoning Roast Chicken
Green Seasoning Roast Chicken
This recipe is great in the oven or on the grill in the summertime. There are several options for what you can do to the chicken. You can roast it whole, cut it up into 8 pieces, or you can do what I’ve done and spatchcock the chicken. Say it again with me, “Spatchcock.” It is a lot more fun to say than butterfly, in my opinion. Spatchcock. Depending on how you want your chicken, you will have to adjust cooking times. If leaving It whole, cook for 75 minutes. If cutting into parts, roast for 50 minutes, turning the pieces half way through. If spatchcocking the chicken, roast for an hour. Now, 1 more time, Spatchcock.
Servings: 4
Ingredients
- 1 cup green seasoning
- 1 4lb roasting chicken
- 2 tsp creole seasoning
Instructions
Spatchcocking the Chicken
- Lay the chicken breast side down. You can either cut out the back bone completely or you can split it down the middle and leave it on the chicken like I did.
- I slightly split the breast bone on the chicken so it butterflies easier.
- The chicken should lay somewhat flat.
Green Seasoning Chicken
- Without completely removing the skin from the chicken, carefully pull it back from the meat so you can get some of the marinade on the meat itself.
- Add a dollop on the breast and on each chicken leg. Massage the meat under the skin with the green seasoning.
- Pull the skin back over the chicken. Any green seasoning that fall out of the chicken, rub over the skin. Marinate for 4 hours, or preferably overnight.
- Preheat oven to 350 degrees. When ready to cook, put on a back rack. Season the outside with the creole seasoning. Roast for 1 hour.
- Let rest for 10-15 minutes. Temperature in the thigh should read 180 degrees.
- Green Seasoning Chicken goes great with Caribbean rice and beans.
Bobotie
Bobotie
Bobotie is considered to be the national dish of South Africa. The ground beef/egg custard bake has a lot of complex flavors from the curry spice to the grated apple. Once you eat this, try not to get addicted and eat the entire pan. It happens.
Servings: 4
Ingredients
- 2 tbsp butter
- 1 medium onion diced
- 1 tbsp minced garlic
- 3 slices bread
- 1/2 cup milk
- 1 1/2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 2 lb 90% lean ground beef
- 1 large grated apple
- 1/2 lemon juice and zest
- 1 tbsp Worcestershire sauce
Egg Custard topping
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 tbsp fresh chopped parsley
- bay leaves
- salt and pepper
Instructions
Egg Custard Mixture
- Mix the eggs, cream, milk, parsley, and salt and pepper in a bowl. Set aside.
Bobotie
- Soak the slices of bread in milk. Set aside.
- In a large sauté pan over medium high heat, add the butter, onions, and garlic. Cook for 3-4 minutes.
- Add the curry powder, turmeric, cumin coriander, thyme, basil, and oregano. Cook for 1 minute.
- Add the ground beef. Cook until the beef is completely browned.
- In a large bowl, add the ground beef mixture, the milk soaked bread mixture, lemon juice and zest, grated apple, and the Worcestershire sauce. Mix together.
- Pre heat your oven to 350 degrees. In a 9″x13″ baking dish or a round 10″ baking dish, add the beef mixture. Press down tight into the baking dish. Cook for 35 minutes.
- ake out of the oven. The top should be slightly crispy.
- 8. Pour the egg custard mixture over the baked ground beef mixture. Place bay leafs ver the top. Bake for another 15 minutes.
- Let cool for 10 minutes before serving. This is a great time to pack a bowl for a pre-meal high.
- Bobotie is great with yellow rice or served on it’s own!
Berbere Spice
Berbere Spice
Berbere spice is a building block for all East African cuisine. It has a nice smokey and spicy taste. It is the main spice ingredient in Zigni, Doro Wat, and many other Ethiopian, Eritrean, and Somali dishes. Berbere spice is great on meat, fish, vegetables, and eggs.
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp paprika
- 1 tbsp ginger
- 1 tbsp granulated garlic
- 1 tbsp dried basil
- 1 tbsp cayenne pepper
- 1/2 tbsp cinnamon
- 1/2 tbsp fenugreek seeds
- 1/2 tbsp nutmeg
- 1 tsp white pepper
- 1 tsp cumin
- 1 tsp cardamom
Instructions
- If you have any whole spices, lightly dry toast them in a pan for a couple of minutes. Then grind them in a coffee grinder used for spices only, or grind them by hand in a mortar and pestle. Mix all the spices together.
