Oh, yum! After preparing this dish for the second time last night, we have officially declared it a member of our favorite recipes collection. I used this Indian-style rub once when roasting a whole chicken and once (last night) when roasting leg quarters. Both were fantastic. The chicken develops a wonderful smoky flavor that is hard to describe and even harder to resist! Though I haven’t tried it (yet), I suspect that this would also make an excellent rub for grilled chicken pieces.
I discovered this recipe in one of last year’s issues of Food & Wine. I tried to locate it on the Food & Wine website so that I could provide a link, but I came up empty-handed. Thus, I’ll re-print it here with a few very minor modifications that reflect my ingredient and preparation preferences. If you like highly-seasoned food, consider increasing this recipe by 50%. I doubled it last night for six leg quarters, and it was perfect for our taste.
Please note that this is not a spicy dish. Leave the seeds and membranes in the jalapeno if you want a little fire on your tongue.
2 tablespoons virgin, unrefined coconut oil (go here for one of the best brands at a great price)
2 large garlic cloves
2 teaspoons high-quality sea salt (Celtic Sea Salt or Real Salt are good choices)
2 tablespoons minced onion
1 tablespoon curry powder
1 jalapeno, seeded and minced
1 chicken or equivalent chicken pieces, preferably organic or hormone- and antibiotic-free
Mix all ingredients to a paste.
If using a whole chicken, loosen the skin and rub the paste under and over the skin. Then, roast at 350 for 90 minutes (for a 4 pound bird).
If using chicken leg quarters, cut 1 lengthwise slash in the drumstick and 1 crosswise slash in the thigh. Rub the paste into the slashes and underneath and over the skin. Roast, uncovered, at 425 for 45 minutes, or until juices run clear.