Wednesday, June 20, 2012

Singing in the Rain

I invited some friends over for an impromptu barbecue, you know: grill some chicken, drink some cerveza, and enjoy some fresh air with friends; but, with the heat of summer really rising, a pop-up thunderstorm threatened to ruin my plans. So, with company coming, I came up with a quick "Inside Bbq Menu":

With some pantry staples, like paprika, coriander, cumin, and chili pepper flakes, I was able to make Laura Calder's "Spicy Chicken with Avocado Sauce." This recipe is so simple and absolutely delicious! I truly make it all the time! The chicken has just the right amount of heat, and turns out beautifully browned and juicy! The cooling avocado sauce is the perfect counterpart, and can be made ahead without discoloring! So, rain or shine, this recipe is fantastic, perfect any day!

Spicy Chicken with Avocado Sauce

Serves 4-6

For the Chicken
1 chicken, about 3 pounds, cut into 8 pieces
Salt and black pepper
1 tablespoon olive oil
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon chili pepper flakes
About 1 tablespoon butter

For the Sauce
1 ripe avocado, pitted, peeled, and cut into chunks
1 garlic clove, chopped
1 tablespoon chopped fresh cilantro
1/4 cup plain yogurt
1/4 cup water
2 teaspoons lime juice
Salt, to taste


Preheat oven to 375 degrees. Season the chicken pieces with salt and pepper, place in a shallow roasting pan, and rub all over with the olive oil. Mix the dried spices and rub onto the chicken. Dot with the butter. Roast the chicken until the juices run clear and the skin is crisp, 45 minutes to an hour.

Meanwhile, in a food processor, whiz up the sauce ingredients and refrigerate until serving. Serve the chicken with the cooling sauce alongside.

Recipe adapted from Dinner Chez Moi: The Fine Art of Feeding Friends, by Laura Calder.

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