Food Friday from somewhere along the Silk Road

This morning as I began to mix up the spices for my chicken I decided to pretend that I was a Grandma who came from somewhere in the Middle East. A couple of summers ago my sister took me to an Iraqi restaurant in Lowell, MA and I understood in my mouth the connection between the food of India and the food of the Middle East. So, perhaps I wasn’t exactly a grandma from Iraq but I was playing with that blend of flavors.

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So there was lots of turmeric, cinnamon, black pepper and sumac and cumin mixed together. There may have been some other spices in the bowl but I can’t for sure swear to what I added to the bowl.

 

I massaged the spices into the chicken, and a few hours later we ended up with this.

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Two beautiful fragrant chickens. They are now cut up and sitting in the fridge waiting to be warmed up for dinner.

I also made potatoes. the fruit and vegetable pushcart guys are selling beautiful tomatoes so I bought some and roughly chopped them up, and added them to the potatoes along with a box of mushrooms and lots of black pepper and some olive oil.

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I put the pan in the oven along with the chicken and let it cook along with the chicken.

After a while the top layer was all dried out.So I stirred it all up.

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Stirring is actually the big secret for keeping oven roasting stuff juicy.

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We are also eating a vaguely Asian cabbage salad.

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It is dressed with sesame oil, rice vinegar and a bit of honey.I will add some chopped nuts before serving. This too is improved by an occasional stir.

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