Wednesday, June 18, 2008

Spice Rubbed Chicken

Baking chicken breasts with their bones and skin intact produces juicy, flavorful white meat every time. You can amp up the flavor, and crisp up the skin, by browning them first. Here, I used three different spices for a spice tasting of sorts. On the right is a spice mixture called Hawaj; in the middle, Aleppo pepper; on the left, smoked Turkish pepper. After stuffing whatever seasoning you choose under the skin, brown on the stove, and then bake at 375 degrees for about 20 minutes.

1 comment:

Katie said...

my favorite was the aleppo pepper. and can we have a guest post by trang for those amazing tarragon and garlic glazed carrots?

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