When it comes to cooking, I love the idea of borrowing and mixing different spices and flavors. So, I was quite excited to explore and swing with my native Caribbean and Mediterranean worlds.
I needed bold, colorful and exotic flavors to bring my chicken (half) to a spectacular level. Thus, all roads led me to a favorite of mine, curry powder. I selected a spicy specimen that sent my roasted curried chicken and garbanzo beans over the top. Yes, I’ve often consumed curried chicken in a stewed form; but, never roasted.
I didn’t hold back on taste. The other ingredients added were:
- Cumin
- Grated onion
- Crushed pimento (all spice)
- Crushed garlic
- Paprika
- Salt and black pepper
- Fresh thyme and rosemary
- Olive oil and butter
- Soy sauce
- Ketchup
- Sugar
CHICKEN IN MARINADE
After combining all ingredients, chicken was placed in marinade overnight. This allowed ingredients to greatly absorb in same. Chicken was removed from marinade brought to room temperature. Reserved marinade from chicken was placed in a stockpot with a squeeze of ketchup, sugar, vinegar and simmered to a sauce-like consistency.
Chicken roasted at 360 degrees fahrenheit for 30 minutes. Then, another 30 minutes at 400 degrees fahrenheit (basting with simmered sauce) with skin-side up so as to gain a crispy skin. (N.B – Beforehand, herb butter was placed under skin. And, a few pats on skin for added crispness.
Beans were seasoned with a pinch of salt and curry powder, black pepper, paprika, crushed garlic and a drizzle of olive oil. These were then placed simultaneously in oven with chicken and roasted at 360 degrees fahrenheit for approximately 15 to 20 minutes until crispy.