i blogged a while ago about a chicken dinner with geoff, sandy and cheryl where I made three spice crusts or marinades for the chickens that we then barbecued on the Weber. I made up a spice mix on the day and recorded the ingredients without any amounts.
today I tried one of them again, and as far as I'm concerned it was fantastic. the family gobbled it up in their own polite ways. i apologise for not measuring the ingredients.
I was roasting two smaller chickens. one of our local shops sells a twin pack, and I always find that these smaller ones cook much juicier than the big ones. I kind of split the earlier ingredients so it went like this:
I rubbed the chickens with mixture of sumac, cinnamon, orange zest, olive oil, indian chilli powder and pepper.
they went into the oven, while I simmered the juice of 3 oranges (really dry, so make it two), freshly ground cardamom seeds (at least 1 tsp), about 1/4 cup sugar, and then later about 4 tbspns honey). simmered it down until it was pretty thick, then cooled.
I poured the orange syrup over the chicken twice during the last half hour of its cooking.
the veg were a tray of baked shallots (you know, french onions, not spring onions), sweet potato and red capsicum, with dates (softened in water) added towards the end and honey drizzled over the top. the kids said they loved the veg the most... I call it sugar...
served with coucsous, pan juice from the chooks sprinkled over the meal.
this was so good that I have to work out an actual recipe. with better orange flavour this could be a winner.