When it comes to Easter traditions, Aaron and I are lacking. In years past, the only thing resembling a tradition was heading to the grocery store after church, realizing the grocery store is closed because it’s Easter, then driving around in frustration looking for a place that’s open. This year, we planned ahead and went to the store on Saturday. That may just be the start of something, we’ll see.
Additionally, when it comes to dinner, we pretty much treat it like any other night. (Unless, that is, we fail to find a place to get groceries, then it’s clean out the fridge night.) This Easter, I knew I couldn’t go wrong with roast chicken and potatoes, but I wanted to make it a little more special. I came across a recipe for Indian-spiced chicken, and I thought it sounded perfect. Add some roasted curry potatoes, and we have a meal!
Indian Spiced Roasted Chicken
from Week of Menus
2 bone-in, skin on chicken breasts (or whatever parts you like)
1 tbsp. coriander
½ tbsp. cardamom
½ tbsp. cumin
1 tsp. salt
½ tsp. cayenne
½ tsp. turmeric
¼ tsp. cinnamon
1-2 tbsp. olive oil (more if necessary to get the paste to spread easily on the chicken)
4 cloves of garlic
½ inch knob of ginger
1 jalapeno (optional)
3 sprigs cilantro, stems and leaves
In a large bowl, mix all the dry spices together.
With a food processor, puree the garlic, ginger, jalapeno, and cilantro until everything is finely chopped. Add it to the spice mixture in the bowl. Add in the olive oil and mix to form a paste.
Add the chicken pieces to the bowl, and thoroughly coat each piece with the spice rub. (You may need to add more oil at this point.) Cover with plastic wrap, and refrigerate for at least two hours, up to overnight.
Preheat oven to 475. Before cooking, set the chicken out for about 15 minutes so it comes to room temperature.
Place chicken on a foil-lined baking sheet. Make sure the pieces aren’t too close together. Cook the chicken for 40 minutes, or until chicken is done and the juices are clear (well, technically they’ll be yellow because of the spices). The skin should be golden and crispy. Serve with Roasted Curry Potatoes.
Roasted Curry Potatoes
adapted from The Kitchn
1 lb baby Yukon Gold or red potatoes
1 tbsp. olive oil
1 tsp. curry powder
Preheat the oven to 475.
Clean potatoes and cut them into large dice. Place them in a saucepan, cover them with cold water. Bring them to a boil, add salt, and then reduce the heat to a simmer. Cook 4-5 minutes, until the edges are softened but the centers are still hard.
Drain the potatoes and put them in a large mixing bowl. Add olive oil, a couple pinches of salt, and the curry powder. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges.
Spread the potatoes in a single layer over a baking sheet. Bake for 30 minutes, giving the potatoes a good shake every 10-15 minutes until they’re evenly browned and crispy.