RECIPE
© Quentin Bacon
Garam Masala-Crusted Chicken with Fig Jus
- Contributed by Sai Viswanath
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
-
SERVINGS:
4
At DeWolf Tavern in Bristol, Rhode Island, Sai Viswanath prepares everything from cauliflower to lobster in his wood-fired tandoor oven, which imparts a slightly smoky flavor. In contrast, for the American home cook, Viswanath developed this crispy cumin-and-coriander-spiced chicken, roasted in a Western-style oven. In another departure from Indian tradition, Viswanath cooks the bird whole instead of in pieces.
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
-
SERVINGS:
4
Ingredients
-
Ingredients
- 1/4 cup plus 1 tablespoon garam masala (see Note)
- 3 tablespoons vegetable oil
- Two 3 1/2-pound chickens
- Salt
- 2 cups chicken stock or low-sodium broth
- 8 garlic cloves
- 1 teaspoon tamarind paste (see Note)
- 4 dried Black Mission figs, stemmed and quartered
- 1/4 cup honey
- Freshly ground pepper
Directions
- Preheat the oven to 450°. In a small bowl, mix the garam masala with the oil. In a roasting pan, rub the chickens all over with the garam masala oil and season with salt. Roast the chickens for 15 minutes. Reduce the oven temperature to 350° and continue roasting for 1 hour and 15 minutes, basting twice. Return the oven temperature to 450° and crisp. Transfer the chickens to a carving board and let them rest for about 10 minutes.
- Meanwhile, in a medium saucepan, combine the chicken stock with the garlic and tamarind paste and bring to a boil over high heat. Reduce the heat to low and simmer until the garlic is very soft, about 40 minutes. Strain the stock through a coarse sieve and press the garlic through. Stir in the figs and honey, cover and let steep until the figs are tender, about 10 minutes.
- Carve the chicken. Reheat the fig jus, season with salt and pepper and serve with the chicken.