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Chicken with Cumin and Garlic

1 Free Range Chicken
2 tablespoons Cumin Seeds
2 plump cloves Garlic
Salt and Black Pepper
Olive Oil
2 tablespoons Crème Fraiche

Using a dry pan fry the cumin seeds on a low heat until they start to brown and yield a lot of their perfume.
Toss these into a strong bowl or a mortar and crush roughly with a wooden spoon or a pestle.
Chop or crush the garlic and mix with the cumin, season with salt and black pepper then make into a paste with a little olive oil.

Joint the chicken into two wings, four breast pieces, two drumsticks and two thighs.
Rub this Cumin mixture well into the chicken pieces and leave them to absorb the flavours for an hour or so.

Set the oven to 200C,Gas 6, 400 F.

When the oven has reached temperature put the chicken with the spices into a small roasting tin and put into the oven.
Cook at this temperature for 30 to 45 mts or so or until the pieces are cooked through to the middle.
Take the chickens out of the pan and put somewhere warm.
Discard any oil from the roasting tin and put it on a gentle heat.
Add the Crème fraiche and three or more tablespoons or water to the pan and de glaze it by scraping any bits which may have stuck to the bottom of the pan. Let this liquid come to the boil and simmer until you have a sparse but lightly thickened sauce.
Pour this over the chicken joints and serve.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef