On the Plate

Roasted Chicken with Caribbean Rub

chickenslaw

Photo by Mary Oswald

Yield: 6 servings

¼ cup fresh onion, minced
2 cloves fresh garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup unsalted butter, softened
3 to 4 pound whole chicken

Preheat oven to 350°.

Mix onion, garlic, herbs, cumin, salt and pepper in a small bowl, add 2 tablespoons softened butter and stir to combine. Pull skin up from the chicken and rub the mixture onto the meat before placing skin back over the rub. Smear remaining butter onto the outside skin of the chicken. Roast for 20 minutes per pound and until a meat thermometer reads 180°. Remove from oven, cover with foil and let rest for 15 minutes before serving. Goes great with Warm Cabbage and Fennel Slaw.

­Recipe developed for Edible Omaha
by Julie Kolpin and Mary Oswald

Warm Cabbage and Fennel Slaw

Yield: 4 servings

¼ cup extra-virgin olive oil
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 medium fennel bulbs, washed, cored and thinly sliced
1 medium white onion, thinly sliced
Salt and pepper to taste
3 tablespoons apple cider vinegar

Add olive oil to large skillet over medium heat. Once hot, add cabbage, fennel and onion and sauté until softened, approximately 8 to 10 minutes, stirring occasionally. Add salt and pepper and cook for an additional 3 minutes. Add apple cider vinegar, stir to combine and remove from heat. Serve warm.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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