Roasted chicken with spice mix

Yield: 4 to 6 servings

  • 2 smaller sized chickens (two 3 pound chickens)

Preheat oven to 450 degrees.
Rub cavity and outside of the chickens with the spice mix.
Stuff birds with challah and apricot stuffing and truss the legs with butcher's twine or string.
Place birds in a roasting pan or on a rack in the oven and roast for about 30 minutes or until the skin is browned and crisp.
Lower the oven to 300 degrees and roast for another 20 minutes.
Remove from the oven when the juices flowing from the chicken are clear, and let rest for 10 minutes before serving.
Spice mix for roasted chicken
Yield: 4 to 6 servings

  • 1/3 cup soy sauce

  • 1 cup olive oil

  • 2 Tablespoons dried sage

  • 1 Tablespoon dried thyme

  • 6 large cloves of garlic, minced

  • Kosher salt and freshly cracked black pepper

Whisk all ingredients in a bowl to make a paste.

Braised Lamb in Pomegranate Sauce

Order the lamb from your butcher, and buy the pomegranate juice at a Middle Eastern market or at a natural foods store. Begin preparing this richly flavored main course one day ahead.

1/4 cup olive oil
1 pound lamb neck bones
1 7- to 7 1/2-pound lamb shoulder, boned (bones reserved), well trimmed, rolled, tied
All purpose flour

2 medium onions, chopped
10 large garlic cloves
2 cups chicken stock or canned broth
1 cup dry red wine
1 cup unsweetened pomegranate juice
2 tablespoons tomato paste
2 tablespoons firmly packed golden brown sugar
1 tablespoon dried oregano, crumbled
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1 1/2 tablespoons margarine
1 1/2 tablespoons all purpose flour

Chopped fresh parsley

Position rack in lowest third of oven and preheat to 325F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.

Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.

Preheat oven to 325F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.

Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices

and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.

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