This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Spice-Rubbed Roasted Chicken with Green-Herb Chutney
Our starting point for this recipe was Nik Sharma's Hot Green Chutney–Roasted Chicken from his book, “Season.” We loved the idea of an Indian-inflected spin on roasted chicken, but we aimed to simplify by serving the green chutney—a simple puree of herbs and aromatics—on the side instead of applying it under the chicken skin before roasting. Like Sharma, we use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer, use a 4-pound chicken and season it with only half of the spice rub (the remainder can be reserved for another use); reduce the roasting time to 60 to 70 minutes.
01Heat the oven to 425°F with a rack in the lower-middle position. Place a V-rack inside a large roasting pan. In a small bowl, stir together 2 tablespoons of coriander, 1 tablespoon of cumin, the paprika, garam masala, cayenne and 2 teaspoons salt. Working over a large plate, rub all of the spice mixture evenly over the chicken, using all of the rub and any that has fallen onto the plate, then tie the legs together with kitchen twine. Transfer the chicken breast side up to the rack in the roasting pan. Roast until well browned, the thickest part of the breast reaches 160°F and the thickest part of the thigh reaches 175°F, 70 to 80 minutes.
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