Indian-slant Roasted Chicken

I made a "variation" of this recipe tonight. I didn't have any oranges for zest so I used a splash of OJ instead. I also didn't have any fresh ginger (which is unusual) and well, I guess that's all. The rest, as in: the chicken, the butter and that cardomom, I did have on hand. I probably should have waited to make this when I actually had all the ingredients but...I had already convinced myself that this was what I was making for dinner.

It was pretty good. The flavor wasn't as intense as I had hoped-- I'm guessing that had something to do with the fact that I didn't use fresh ginger nor did I use orange zest, plus I don't eat chicken skin. I'm guessing the skin would make it that much better since you'd get that salty, crisp. I might also add a bit of fresh garlic next time, just because.

Oh, I also made this recipe with a whole chicken not just pieces. I'll definitely make it again...the right way!

# 1/4 cup butter, softened but not melted
# 1/2 teaspoon ground cardamom
# 1 large orange, zested
# 2 teaspoons grated ginger
# 4 airline chicken breasts, on the bone, skin intact

In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.

Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.

Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.

If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the chicken into the oven, and roast, turning the pan once halfway through the cooking time- about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!

Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes.

This recipe is from Aarti Party on Food Network. I'm a huge fan of Indian food and love her take on infusing Indian flavors in American style cuisine.

http://www.foodnetwork.com/recipes/aarti-sequeira/i-aint-chicken-chicken-crispy-roasted-chicken-breasts-with-orange-and-cardamom-recipe/index.html