02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Special Occasions
    Advanced Recipe Search


    from "One Spice, Two Spice" by Floyd Cardoz and Jane Daniels Lear

    In this Goan dish, chickens are rubbed with a garlicky cilantro paste and left to marinate for at least six hours. I add a little water to the pan before roasting the birds so that the paste makes its own sauce. (The marinated chickens are also wonderful on the grill; the only downside is that you won't have the sauce.) The end result is incredibly succulent and aromatic, delicious with some rice or crusty bread to soak up the sauce. It makes a great filling for a wrap and gives chicken salad a fresh twist. Try this with Cornish hens as well.

    Serves 6

    Two 2 1/2- to 3-pound chickens or 5 to 6 pounds chicken pieces, rinsed, drained, and patted dry
    1/2 cup fresh lime juice
    1/2 pound cilantro (including stems with roots), coarsely chopped*
    10 whole garlic cloves, peeled
    1/4 cup thinly sliced peeled ginger
    1 mild to moderately hot, fresh green chile, cut crosswise into pieces
    1 tablespoon cumin seeds
    1 1/2 teaspoons black peppercorns
    4 cloves
    1/2 cinnamon stick
    1 tablespoon kosher salt

    FreshDirect Note: Our cilantro generally arrives without roots.

    Print recipe

    Cut the backbones out of the chickens with a large, heavy knife. (Freeze the backbones for making stock.) Crack the keel bone, in the center of each breast, so that the chickens lie flat. Lightly pierce the chickens all over with a kitchen fork.
    Put the lime juice, cilantro, garlic, ginger, and chile in a blender or food processor and purée until smooth.
    Finely grind the cumin seeds, peppercorns, cloves, and cinnamon in an electric coffee/spice grinder.
    Put the cilantro puree in a large bowl and stir in the ground spices and salt. Put each chicken in the bowl and rub all over with the marinade. Refrigerate any left-over marinade.
    Put each chicken in a large resealable plastic bag and refrigerate. Marinate the chickens in the refrigerator for at least 6 and up to 24 hours.
    Preheat the oven to 400°F. Put a tiny amount of water (about 1/8 inch) in a 13x9-inch roasting pan and fit the chickens into the pan. Lightly pat any remaining marinade on top of the birds.
    Roast the chickens in the middle of the oven until done, about 1 hour and 15 minutes. Cut the chickens into serving pieces and serve the sauce from the pan juices on the side.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Whole Chicken, Fresh, Grade A - $1.99/lb
     Grade A
      Limes - $0.99/ea
     Farm Fresh
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      Garlic - $3.99/lb
     Farm Fresh, Med
      Ginger Root - $2.99/ea

    Jalapeño Pepper - $2.99/lb
     Farm Fresh
      FreshDirect Cumin Seed - $3.69/ea
      FreshDirect Whole French Cloves - $3.79/ea
      FreshDirect Cinnamon Sticks - $3.69/ea
    You May Already Have
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users