Back during the winter I confessed to you my obsession with The Food Network.
This summer, Quid and I sat in front of our respective TVs each Sunday evening, texting back and forth as the Next Food Network Star was decided. We both were pleased with the results and agreed to watch Aarti Sequeira's new show "Aarti Party" and to try some of her recipes. You can click here to find Quid's first review, for "Sloppy Bombay Joes".
Tonight I tried the "I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom". While searching the Food Network site for the recipe, I was surprised to find a slightly different version of the recipe as well as the one linked above. If you are interested, you can compare the two before deciding which to try.
This summer, Quid and I sat in front of our respective TVs each Sunday evening, texting back and forth as the Next Food Network Star was decided. We both were pleased with the results and agreed to watch Aarti Sequeira's new show "Aarti Party" and to try some of her recipes. You can click here to find Quid's first review, for "Sloppy Bombay Joes".
Tonight I tried the "I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom". While searching the Food Network site for the recipe, I was surprised to find a slightly different version of the recipe as well as the one linked above. If you are interested, you can compare the two before deciding which to try.
The things I liked about the recipe were the way the skin crisped up, how moist the chicken was, and the delicious flavor.
What I didn't like was the high temperature at which the recipe cooked causing the oven to smoke.
Will I make this again? Probably not, but it was certainly enjoyable this one time.
Will I make this again? Probably not, but it was certainly enjoyable this one time.
6 comments:
My problem with roasting breast of Chicken is that to make certain it's cooked it tends to be dry. There really is only a min or two in it between under-done and brick.
Lately what I'm doing is to buy whole chicken and roast it at 180 but in a roaster raised on a trivet. It requires an extra 20/30 mins with the lid off and the last 10 with a blast of 210 which will crisp up the skin nicely.
Well the potatoes look nice, done just how I like them - I don't suppose there was a recipe for these as well.
I always remove the skin from my chicken. I wonder how this would turn out without it?
Vince - My concern with this recipe was making sure it was properly done. I must have hit that sweet spot since it was perfect! Done, yet totally moist.
Tracy - The recipe I followed (the first one I listed) was for both the chicken AND the potatoes. Believe me, the potato part is simple enough you can do it! Just make sure you convert your temperatures.
Jen - I don't normally use chicken with the skin on, but this recipe pretty much requires it. It forms a "pocket" that you put the butter mixture in which bastes the breasts while they cook. You could certainly remove the skin after cooking.
Looks and sounds interesting but no one around here would touch it, sad to say.
Wow, even if you wouldn't go back again, I think I gotta try this. I had an aunt that made sweet baked goods with cardamom. Having it in the house again is great. I forgot how subtle the taste is.
Thanks for linking to me... and we did have a good texting party every week. This way I avoid twitter.
quid
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