5 Spiced Chicken Dishes that Are Ready for Winter
There are some spices that make winter dishes, well, wintery. They’re in our eggnog, gingerbread lattes, and pumpkin pies — but we thought that was the end of the story. Then last week we tested a Spiced Buttermilk Roast Chicken for a recipe contest and realized — after we’d eaten the entire chicken quickly, hungrily—that these spices are too good to reserve for desserts and sugar-spiked coffees.
As we started digging through our chicken recipes, we realized that this is something we’ve known for quite some time—cloves, allspice, cinnamon, and nutmeg are the hidden something in some of our favorite chicken recipes. Here are 5 of our favorite winter-spiced chicken dinners.
Spiced Buttermilk Roast Chicken
Hint: the longer this marinates, the better it gets. Find the recipe for Spiced Buttermilk Roast Chicken below. (Photo: James Ransom/Food52)
Jamie Oliver’s Chicken in Milk
A one-pot technique for the most tender roast chicken, with the most strangely appealing sauce. Try the Jamie Oliver’s Chicken in Milk. (Photo: Bobbi Lin/Food52)
Jerk Chicken Kebabs
A little sweet, a little hot, and oh so flavorful! Try the Jerk Chicken Kebabs.(Photo: James Ransom/Food52)
Kevin Gillespie’s Barbecue Chicken with Alabama White Barbecue Sauce
This barbecued chicken strikes the perfect balance between getting it to cook through without going dry or burnt first. Try Kevin Gillespie’s Barbecue Chicken with Alabama White Barbecue Sauce. (Photo: James Ransom/Food52)
Chicken with Caramelized Sumac Onions, Preserved Lemon, and Israeli Couscous
This is a simple-to-assemble one-pot chicken dish that fills the kitchen with a warming aroma. Try the Chicken with Caramelized Sumac Onions, Preserved Lemon, and Israeli Couscous. (Photo: James Ransom/Food52)
Spiced Buttermilk Roast Chicken
Serves 4 to 6
One 3-pound whole chicken, cut into 8 pieces OR 2 ½ to 3 pounds bone-in, skin-on chicken parts
2 cups buttermilk
5 to 6 garlic cloves, lightly crushed with the back of a knife
1 tablespoon salt, plus more to taste
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon ground or freshly grated nutmeg
½ teaspoon freshly ground black pepper, plus more to taste
Olive oil (not extra-virgin) for drizzling
Place the whole chicken or chicken parts in a gallon zip-top freezer bag. Pour the buttermilk over the chicken, then add garlic, salt, honey, cinnamon, cloves, nutmeg, and pepper. Seal the bag, pressing out as much air as possible, then use your hands to squish the chicken around until the marinade ingredients are thoroughly mixed and everything is evenly coated. Place the bag in a bowl or other large rimmed container (just in case there are leaks), and refrigerate for at least 2 hours, and up to 2 days—the longer this sits, the better it’ll be.
Remove the chicken from the marinade and rinse off any lingering buttermilk. Pat the pieces as dry as you can with paper towels. If you have time, lay the chicken pieces out on a baking sheet and refrigerate it, uncovered, for a few hours—this will help dry out the skin and make it crisp in the oven.
Preheat the oven to 425° F and position a rack in the middle of the oven. Line a rimmed baking sheet or roasting pan with aluminum foil, and lightly grease the foil. Lay the chicken pieces out in the foil-lined pan skin side up, leaving a little space between each piece.
Drizzle the chicken with olive oil and use your hands to rub it over till the chicken is evenly coated. Season the chicken with salt and pepper. Roast skin-side up for 30 to 40 minutes (depending on the size of the chicken or parts), or until the juices run clear and the skin is browned.
Remove the pan from the oven and let the chicken rest for 5 to 10 minutes before serving.
By Leslie Stephens.
