ROASTED BUTTERFLIED CHICKEN WITH CARDAMOM AND YOGURT

✠ Ingredients :

• 1 teaspoon black peppercorns
• 2 teaspoons sea salt
• 1 teaspoon freshly ground coriander
• 1 teaspoon freshly ground cumin
• 3 garlic cloves
• 1 tablespoon olive oil
• ½ cup whole milk yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon fresh lemon juice
• One 3- to 4-pound chicken, butterflied
• Fresh cilantro leaves for garnish

✠ Preparation Steps :

1. Grind the cardamom seeds and peppercorns to a fine powder in a mortar and pestle or a spice/coffee grinder. Stir in the salt, coriander, and cumin, then add the garlic and smash it. Add the olive oil and work everything together to form a paste. Transfer to a small bowl and stir in the yogurt, ginger, and lemon juice.

2. Place the chicken in a large bowl or a baking dish. Rub about half the yogurt mixture between the skin and the meat over the breasts and thighs. Then smear the remaining yogurt all over the chicken, front and back. Refrigerate for at least 3 hours, and up to 24 hours.

3. Thirty minutes before roasting, remove the chicken from the refrigerator and let it sit at room temperature. Heat the oven to 425°F.

4. Place the chicken breast side up in a cast iron skillet or baking pan. Roast for 45 minutes to 1 hour, until the internal temperature of the thickest part of the thigh registers 165°F. Let the chicken rest for 15 minutes before carving.

5. Serve the chicken garnished with cilantro leaves.

❤ Good news !

TANGERINE AND ALMOND SHORTBREAD TART

TANGERINE AND ALMOND SHORTBREAD TART

♦ Ingredients :

➽ Tart

• 2 tangerines
• 1¾ cups all-purpose flour
• 1/3 cup confectioners’ sugar
• 1 teaspoon kosher salt
• 12 tablespoons (1½ sticks) chilled unsalted butter, diced
• ½ cup superfine sugar
• ¼ cup packed dark brown sugar
• ¼ cup orange blossom honey
• 1 cup heavy cream
• 3 cups sliced almonds, toasted

➽ Optional Garnish

• 1 cup heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon superfine sugar
• Small fresh mint sprigs

♦ Preparation Steps :

1. Zest the tangerines and juice them. Chill the juice.

2. Pulse the flour, confectioners’ sugar, salt, butter, and tangerine zest in the bowl of a food processor until combined and the butter pieces are pea-size. Add tangerine juice by the tablespoon, pulsing, until the dough looks like wet sand (reserve the remaining juice). Pulse just until the dough starts to form a ball.

3. Line the bottom of a 10-inch tart pan with a removable base with buttered parchment paper. Pat the dough into the tart pan, being careful to press it up and into the sides. Chill the crust for at least 1 hour, and up to 4.

4. Heat the oven to 375°F.

5. In a heavy saucepan, mix together the superfine sugar, brown sugar, honey, and 2 teaspoons of the reserved tangerine juice and cook over medium-low heat, swirling the pan gently, until the sugars and honey dissolve, then cook for 5 to 7 minutes, until the mixture darkens and caramelizes. (Tip: You can use the leftover tangerine juice mixed with some warm water to brush down the sides of the pan to remove any sugar crystals.)

6. Add the cream, increase the heat to medium, and cook the mixture at a low boil for 8 to 10 minutes, until it is richly caramelized and thick, making sure it doesn’t boil over. Stir in the almonds and spread the mixture in the chilled tart crust.

7. Bake the tart for 30 minutes, then lower the temperature to 350°F and bake for another 15 minutes, or until the crust is richly browned. Cool the tart completely on a rack.

8. To make the optional whipped cream: Whip the cream, vanilla, and sugar together.

9. To serve, remove the sides of the pan and, using a long-bladed spatula, slide the tart off the pan bottom and onto a cake stand or platter. Serve with sweetened whipped cream and a mint garnish.

❤ That's Not All, Read Also :

LAMB MERGUEZ