Spiced Roast Chicken with Orange- Cilantro Chimichurri

Hands-on time: Total time: Makes:

Roast chicken is so reliable and satisfying that it keeps making its way onto our tables night after night. This spiced version, served with a citrusy, herbaceous chimichurri, is an update on the classic. Make the chimichurri the day before, if you wish, and add any leftovers to potato salad, grilled meats or fish.

Spiced Roast Chicken:

1 2 tsp ½ tsp ½ tsp ¼ tsp

quarter quarter

Orange- Cilantro Chimichurri:

½ cup 1 ½ cup

15 minutes 1¼ hours 4 to 6 servings

⅓ cup

½ tsp 3 tbsp 2 tbsp ¼ tsp ¼ tsp

Spiced Roast Chicken: Pat chicken dry with paper towel. Brush all over with oil; sprinkle with salt. Stir together pepper, turmeric, allspice and cloves; rub all over chicken. Place orange and lemon in cavity. Place chicken, breast side up, on greased rack in roasting pan. Roast in 400°F (200°C) oven, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 1 hour. Let rest for 10 minutes; discard orange and lemon. Carve chicken into portions. Orange- Cilantro Chimichurri: While chicken is resting, in bowl, stir oil with garlic. Stir in cilantro, oregano, parsley, orange zest, orange juice, lime juice, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with chicken.

Spiced Cranberry Chutney:

1 tbsp half 2 tsp 1 1½ tsp 2 2 ¼ tsp 1 cup ⅓ cup ¼ cup ¼ tsp

Curry- Dusted Lamb Chops:

1 tsp ¾ tsp ½ tsp 8 1 tbsp

Spiced Cranberry Chutney: In saucepan, heat oil over medium heat; cook onion, ginger and garlic, stirring, until onion is softened, about 4 minutes. Add mustard seeds, star anise, cardamom pods and cloves; cook, stirring, until fragrant, about 1 minute. Stir in frozen cranberries, dried cranberries, sugar, salt and ⅓ cup water; bring to boil. Reduce heat and simmer, stirring, until cranberries have broken down, liquid is thickened and mixture reaches jam-like consistency, about 5 minutes. Scrape into heatproof dish; refrigerate until cool, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 5 days; let stand at room temperature for 30 minutes before serving.) Curry- Dusted Lamb Chops: Stir together curry powder, cumin seeds, salt and turmeric; rub all over lamb. In large nonstick skillet, heat oil over mediumhigh heat; cook lamb, turning occasionally, until desired doneness, 5 to 6 minutes for mediumrare. Let stand for 3 minutes. Serve with chutney.