Eid Eats 2016: Zesty Spice Roasted Chicken

Eid Eats 2016 is officially here! This “party” is one that I look forward to all year 🙂  With Ramadan coming to an end, it’s fun to get together with other bloggers and enjoy the festive atmosphere.  Do you want to come to the party but worried that it’s too late?  Fret not my friend, there’s still time! You’ve got until Wednesday, July 6, to submit a recipe.  Just follow the guidelines found here, and you’re in!  I, along with my co-hosts Asiya of Chocolate and Chillies (check out what she’s sharing here), and Sarah of Flour and Spice (and the yummies that she’s sharing here) would love for you to join us!

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Click on this graphic to submit your addition to #EidEats2016. You can also click here to check out all of the yummies everyone has brought.


This year, Eid Eats falls on my father’s birthday.  I had decided beforehand that I wanted to make something that would make him proud.  My father was a huge fan of roasted poultry (chicken and turkey). He was the honoree turkey-carver at every Thanksgiving gathering. He used to enjoy revving the electric knife and getting down to business on the bird. Friends (and their children) would stand around and watch him, and he would hand feed little pieces to those standing closest to him.

I decided to make a zesty spice rubbed roasted chicken (adapted from here) because I knew it would be something that he would have enjoyed.  Prior to this attempt, I had never roasted a chicken before. I don’t know about you, but I had so much fear going into it! Afterwards however, I wondered why the heck I took this long to attempt something so simple! Please, don’t be a scaredycat like me. It’s a simple dish to prepare, and it really adds a classy touch to any spread.

 

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Zesty Spice Roasted Chicken

Yield: 4 to 6 Servings

Ingredients:

  • 1 (3 – 3 ½ pound) whole chicken, skin removed
  • 1 tablespoon + 3 tablespoons unsalted butter, melted, divided
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red chili powder
  • 6 cloves garlic, peeled
  • ½ lemon
  • Potatoes, as needed, diced into 2-inch chunks (or baby potatoes cut in half)
  • Chopped cilantro, for garnish

Directions:

In a small bowl, combine 1-tablespoon butter, salt, paprika, basil, oregano, black pepper, and red chili powder.

Place chicken in a large container and rub with spice mix, making sure to coat evenly. Cover and refrigerate, allowing the meat to marinate for several hours (overnight is best).

Remove chicken from the refrigerator and preheat oven to 450°F. In a baking pan, place potatoes in an even layer. Place chicken on top and stuff the cavity with garlic and lemon. Tie the chicken legs together with baking twine. Brush chicken with remaining 3 tablespoons butter, making sure to pour a few spoonfuls into the cavity as well.

Roast chicken in preheated oven for 20 minutes. Reduce temperature to 400°F and cook for an additional 40 minutes, until the internal temperature has reached a minimum of 165°F. Remove from oven, cover lightly with foil, and allow it to rest for 10 to 15 minutes.

Serve garnished with cilantro.

Chicken Over Rice (Halal Cart Inspired)

We visited New York two years ago, and while there I was able to try a plate of Chicken over Rice from the famous Halal Carts (didn’t get a chance to visit the OG of halal carts, the Halal Guys on 53rd and 6th. Boo!). You guys, that’s some good stuff! There is a local restaurant that sells New York Style Gyros, which truly aren’t gyros, but actually a personal take on Chicken over Rice. Whenever we visit this restaurant, we always get an order of it. To say it is delicious is an understatement.

This recipe, courtesy of Flour and Spice, is a homemade take on the yumminess that is Chicken over Rice. The marinade on the chicken is fabulous and so versatile, that I imagine it would be great in anything (sandwiches, pizza, salad!). The original recipe also includes a recipe for homemade harissa (!), which I didn’t include because I had a jar stored in the refrigerator that needed to be used up.

 

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Chicken Over Rice

(Halal Cart Inspired)

Yield: 4 to 6 Servings

Ingredients:

For White Sauce:

  • 1 cup Greek yogurt
  • ½ cup mayonnaise
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water, cold
  • 1 teaspoon dried dill
  • ¼ teaspoon garlic powder
  • Salt, to taste

For Chicken:

  • 1 ½ – 2 pounds boneless skinless chicken breast
  • ¼ cup olive oil
  • 2 tablespoons yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon coriander powder
  • ¼ teaspoon garlic powder
  • Salt, to taste
  • Ground black pepper, to taste

For Rice:

  • 3 ½ cups vegetable broth
  • 2 cups basmati rice, washed and soaked in cold water for 2 hours
  • 2 tablespoons unsalted butter
  • ½ teaspoon turmeric
  • ½ teaspoon cumin powder
  • Salt, to taste
  • Ground black pepper, to taste

For Toppings:

  • Shredded lettuce
  • Pocketless pita bread, buttered or oiled and toasted, cut into 1-inch chunks
  • Harissa or hot sauce

Directions:

Make White Sauce:

Combine all ingredients in a bowl and whisk until smooth. Taste and season accordingly.

Note: White sauce can be made in advance and kept refrigerated.

Make Chicken:

Combine all ingredients except chicken in a bowl. Whisk until smooth. Add chicken and marinate for several hours (overnight is best).

Heat a lightly greased fry pan over medium heat. Add chicken, along with marinade, and cook until completely cooked through, about 10 to 15 minutes on each side. Transfer chicken and cooked marinade to a plate to cool slightly. Once cool enough to handle, dice the chicken into bite size pieces and toss with the cooked marinade/juices. Set aside.

Make Rice:

Melt butter in a large vessel over medium-high heat. Add turmeric and cumin powder, and cook until fragrant, about 1 minute. Add drained rice and stir to coat. Toast for a few minutes, stirring constantly. Add broth, salt, and pepper, and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat, and allow the rice to sit undisturbed (do not remove lid) for an additional 15 minutes. Fluff with a fork.

Assemble:

Place rice in a plate, top with diced chicken, shredded lettuce, diced pita, and white sauce and harissa as needed.

Pumpkin Chocolate Chip Bread

I fell in love with the flavor of pumpkin a few years ago (here are just a few of the goodies I like to make with the flavorsome squash). I’ve been experimenting with it a bit more this season, and this delicious, moist, and autumn-centric Pumpkin Chocolate Chip Bread was a result of said testing. It pairs well on its own, or alongside a mug of steaming tea or coffee, and it is Zuni-approved 😉

(Recipe adapted from King Arthur Flour.)

 

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Pumpkin Chocolate Chip Bread

Yield: 1 Loaf

Ingredients:

  • 1 1/3 cups sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • 1/3 cup water
  • 2 eggs
  • 1 ½ cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • ¼ teaspoon ground all-spice
  • ¾ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a large bowl, beat together sugar, pumpkin puree, oil, water, and eggs until smooth.

Add all-purpose flour, baking soda, salt, baking powder, vanilla, cinnamon, and all-spice. Stir to combine. Fold in chocolate chips.

Pour batter into loaf pan and bake for 60 to 80 minutes, until an inserted toothpick comes out clean.

Allow bread to rest for 15 minutes, then transfer to a wire rack and cool completely.

Apple Cinnamon Rolls

We went apple picking with a group of friends a few weeks ago, and we came home with a 15-pound bag of apples. I had so many ideas of what I wanted to do with all of the apples (crisps, cobblers, pies, loaf cakes, bundt cakes, fritters, etc.), but alas we ate most of the apples as is, in all of their juicy, crisp, and sweet glory 🙂

While I’ve set aside a few apples for a pie (a must in Autumn!), I decided to make a batch of cinnamon rolls studded with diced apples. The combination of apples and cinnamon is one that I cannot resist, and it’s one of the reasons I look forward to the harvest of the fall season.

(Recipe adapted from Mel’s Kitchen Cafe.)

 

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Apple Cinnamon Rolls

Yield: 16 Rolls

Ingredients:

For Filling:

  • 3 tablespoons unsalted butter
  • 4 apples, peeled, cored, and diced into ½-inch chunks
  • Pinch of salt
  • 1 cup lightly packed brown sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon ground cinnamon

For Dough:

  • 2 cups milk
  • ½ cup unsalted butter
  • ½ cup sugar
  • 1 ¼ teaspoons salt
  • 1 tablespoon yeast
  • 2 eggs
  • 5 ½ – 6 ½ cups all-purpose flour

For Glaze:

  • ¾ cup powdered sugar
  • 2 tablespoons milk or heavy whipping cream
  • ¼ teaspoon vanilla

Directions:

Make Filling:

In a large nonstick skillet over medium heat, melt butter. Add apples and salt and cook until slightly softened, 3 to 5 minutes. Add brown sugar, all-purpose flour, and cinnamon, and stir to thoroughly combine. Continue cooking, stirring often, until the apples are cooked through and the mixture is thick, about 5 minutes. Remove apple mixture from the heat and transfer to a bowl. Set aside and cool completely before using.

(Note: Filling can be made beforehand and kept in the refrigerator.)

Make Dough:

Scald milk in a saucepan over medium heat (when milk is warm and small bubbles appear around the edges of the pan. Do not boil.). Pour milk into a large bowl, and add butter, sugar, and salt. Mix until thoroughly combined. Allow milk mixture to cool until lukewarm.

Add eggs and yeast, and mix until combined.

Add 5 ½ cups all-purpose flour, and knead on low speed for several minutes. Add additional flour, up to 1 cup, in increments, until the dough begins to clear the sides of the bowl. The dough should be soft and slightly sticky. Knead for an addition 2 minutes.

Transfer dough to a large oiled bowl, cover, and set aside until doubled, 1 to 2 hours.

Line two 9-inch baking pans with parchment paper and set aside.

Punch dough down and divide into two portions. Roll each portion out, on a lightly floured surface, into a large rectangle, about 12” x 15”. Spread apple filling evenly over each rectangle, leaving a 1-inch border along the edges. Begin rolling at the long end, trying to keep as much of the filling inside the roll. Once rolled, the edges can be pinched together to form a seal.

Using a sharp knife, cut off and dispose of the ends of the roll. Divide each log into 8 portions, and slice.   Place the rolls in the pans, spaced no more than 1-inch apart, cut side up. Any leaked filling can be spooned over the tops of the rolls. Cover lightly, and set aside to rise until doubled, about 45 to 60 minutes.

Preheat oven to 350°F.

Once rolls have risen, uncover and bake until golden around the edges, 20 to 25 minutes.

Make Glaze:

In a small bowl, whisk together powdered sugar, milk or cream, and vanilla, until smooth. Drizzle over slightly cooled rolls.

Homemade Garam Masala

Garam Masala is a quintessential spice blend that is unique to South Asian cooking.  It can easily be found at any store carrying Pakistani or Indian groceries, and sometimes it can even be found in the spice and baking aisle at regular grocery stores.

Garam Masala is composed of a blend of spices including, but not limited to, cinnamon, cumin seeds, black pepper, cloves, cardamom, bay leaves, nutmeg, and coriander seeds.  No one Garam Masala blend is the same as another, as each person/family uses a different variety of spices and various quantities.

Growing up, I always watched my mom buy prepackaged Garam Masala, but after getting married, I found out that my husband’s side of the family uses their own unique blend.  The recipe I’m sharing today is special to my husband’s side of the family, is really easy to whip up, and also keeps well for long periods of time.  You just combine the spices, and grind them to a fine powder.  A coffee grinder is a good investment if you’re into grinding your spices 🙂

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Garam Masala

Yield:  ¾ to 1 cup

Ingredients:

  • 12 black cardamoms
  • ½ cup cumin seeds
  • 2 tablespoons cinnamon pieces
  • 2 tablespoons cloves
  • 2 tablespoons black peppers

Directions:

Combine all spices together and grind into a fine powder.  Store in an airtight container.