North Africa: Bringing a bit of Ramadan to the Western U.S.

A few weeks ago, my friend Mike stopped for a visit last minute, and I suddenly had a group to feed for dinner. I had my eye on some of the recipes from the New York Times series on cooking for Ramadan (which has long since passed), and decided to try out their Roast Chicken with Couscous recipe to feed him, my boyfriend, and my sister.

Mise en Place
Mise en Place

There’s something about a roast chicken that seems to suggest that it’s a special occasion. They are also insanely easy to make.

The almonds getting toasty in some butter.
The almonds getting toasty in some butter.

I was intrigued by this recipe because of the mixture of flavors. The spices called for in the recipe suggested that the chicken would be a little sweeter. I’ve never had a roast chicken that wasn’t more savory.

Pouring honey onto the halfway-roasted chicken.
Pouring honey onto the halfway-roasted chicken.

Sure enough, the result was a cinnamon-y, sweetened with honey treat. My friend Mike said it tasted “like fall.”

Perfectly browned skin.
Perfectly browned skin.

In my house, there’s always a fight for the skin, and this recipe didn’t disappoint. While a few of the commenters to the NY Times article complained about having issues getting the skin to brown, I had no problems.

Everything mixed together.
Everything mixed together.

This would be a deeply satisfying dish to break one’s fast, although I will admit that my western tongue wanted a bit more savory. Nevertheless, this was a very simple recipe that looks like a fancy feast.

Share

About Laura

One comment

  1. Rajan
    October 8, 2015 at 12:42 am

    Mmmmm…. skin….

Leave a Reply