Flavours Galore

Who says Monday has to be humdrum? Why can’t we start the week with a bang?

I needed to shake myself out of the doldrums and so when I saw a robin this morning, I was spurred on. I grabbed a recipe I had set aside in my pile of “meals to be made soon” and set to work.

When in doubt, roast chicken is always a good go-to meal. You can do an indefinite number of things to it, and serve it with just about anything. Almost everyone loves roast chicken. Just make sure it’s cooked (160F internal temperature) and voilà!

If you are a regular reader, you know that I am an adventurous amateur cook. The recipe I am featuring tonight is full of aromatic flavours, with an exotic combination of ingredients. A number of items do not hold usual spots on many grocery store shelves, but if like me you don’t have a local specialty food store, I can recommend a place to help you out. They are often an inspiration for me, and the recipe I used tonight is from their wonderful website, with just a few adaptations.

World Spice Merchants in Seattle is a treasure trove full of spices, herbs, blends and teas from around the world. The staff in the store is knowledgeable and the website is a virtual encyclopedia of information on spices and their uses. Even if you have no need to shop, I recommend you peek at their beautiful website and blog set-up.

Daylight Saving Time started this week, and so the days are longer now. However, I didn’t want to be cooking late. My plan was to have a meal that could be organized easily; while the chicken roasted I could prepare the other parts of the dinner. I even had time to walk the dog.


I also wanted to start the week with a recipe that gave us some leftovers. Roast chicken for two means at least a few sandwiches or meat for a salad. The original recipe was for roast quail, but that was too fussy for an everyday meal. (Besides, I’ve always thought quail has too many bones for the meat you get to eat – it’s more work than enjoyment.)

Sometimes I stick with old-time favourites to accompany a new item, but tonight I wanted to keep to a theme. I cooked farro, an ancient grain, and sautéed some veggies with smoked salt. The grain has a wonderfully nutty texture and the smokiness from the salt provided a perfect foil to the complexity of the flavours in the chicken. I even splurged with a local wine from our cellar; after all, creative effort deserves reward and recognition.

So, there you have it: Aromatic Deluxe Roasted Chicken. If I do say so myself, it turned out rather nicely.

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​Happy Monday. Here’s to a great week!

 

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Posted on March 13, 2017, in food, recipe, spices and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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