Given some of the disastrous (I mean, plain old burnt, or just plain bad, or just meh) cooking I have done of late. I am encouraged that I've made a couple of things lately that have been delightful. Sunday I read the newest issue of Food and Wine. The next day I texted Ernie and asked him if he would spatchcock the chicken we had in the refrigerator, and put the spice rub on it so it could sit for a few hours. Of course the recipe calls for lots of garlic (sigh) but to make it low fodmap he simmered a handful of garlic cloves in olive oil (we didn't have grapeseed oil) and used that (once it was drained). The seasoning is lots of turmeric and coriander seeds. The recipe calls for it to be grilled, which would of course be great, it's just not grilling weather here yet, so we roasted it at a high heat, on a bed of halved small yukon gold potatoes and carrots.We blanched some kale from Claybank Farms to put on the side.

Good God in Heaven…it was wonderful!

That great earthiness from the turmeric, and a bit of crunch from the coriander. It was really wonderful. I think part of the key was also that we had a nice small chicken. I swear to God, a three lb roast chicken is just going to be better than a 4 or 5 lb chicken. We've found that County Market/Harvest Market sometimes has smaller ones.

That's all my news for now. It was a busy weekend, working Saturday and a chunk of Sunday. I have an event Friday night but then hopefully a good weekend off. Work is incredibly busy these days but I can't complain….maybe the cherry blossoms will even bloom one of these days.

Turmeric and Coriander Roast Chicken

from Food and Wine May 2018
adapted from Maydan Restaurant
Gerald Addison and Chris Morgan


1/2 cup extra-virgin olive oil

1/2 cup grapeseed oil

1/4 cup garlic cloves (about 10 cloves)

1/4 cup coriander seeds
 2 tablespoons ground turmeric

1 (3- to 4-pound) whole chicken

1 1/2 tablespoons kosher salt

Place extra-virgin olive oil, grapeseed oil, garlic, coriander seeds, and turmeric in a blender. Process on high speed until smooth, about 35 seconds.

Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; discard backbone. Turn chicken breast side up, and press down on breastbone to flatten chicken. Season both sides with salt. Place chicken in a large roasting pan, and rub all over with marinade. Cover and chill at least 2 hours and up to 8 hours or overnight.

Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill. Gently blot chicken with paper towels to remove excess marinade. Place chicken, breast side up, on oiled grates over unlit side of grill. Grill, covered, over indirect heat until chicken is well browned and an instant-read thermometer inserted in thickest 
portion of chicken registers 160°F, about 20 minutes per side. Transfer chicken to a carving board, and let rest 15 minutes before carving

Note: I would probably halve the oil next time. The article calls for serving it with flatbreads and some dips, a yogurt based one, a chili and garlic one, and a cilantro and parsley one. Sounds perfect to me.