It’s hard to do new variation on chicken, but at a dinner the other night my good friend Joel served a roast chicken coated in smoked Spanish paprika and ground Aleppo peppers from Turkey, surrounded by roasted red peppers and kalamata olives. The flavor was incredible – and the deep red color was quite the show stopped for a self-proclaimed casual dinner. I immediately started thinking of how to adapt into a more formalized recipe, since he is one of those cooks that swears he never follows a recipe. Some of us need more formalized guidance. I’ll experiment and “play with it” (as Chef Adrien at Project Open Hand always says) then serve to the Spicey Spouse and post the results.
A Different Way to Prepare Chicken
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