I’ve long been a fan of Saveur’s magazine and website and its practical, yet special recipes. So when their new Saveur: The New Classics Cookbook (Expanded Edition) came out, I had to take a look. It includes doable recipes covering every food group you can imagine, plus modern elements on plant-based, veggie-forward, and fermented foods. And, best of all, there are recipes from around the world – hello, culinary travel! I suggest heading straight to page 639, the index for Recipes by Origin for things like Kalimotxo from the Basque Region; Rack of Lamb with Pomegranate Glaze from Armenia; Poutine from Canada; Roast Beef with Yorkshire Pudding from England; Haitian Poached Snapper and so much more. We were so impressed, we added it to our list of Editor’s Pick Gifts for Food and Travel Lovers! We were so glad, too, when the publishers offered us this Iraqi Yellow Spice-Rubbed Chicken recipe, straight from their new book (page 156), to share with Real Food Traveler readers.
Note that the chicken has to marinate overnight. So plan ahead for this dish. Most of the ingredients can be found in a good international foods market.
Save this recipe for spice-rubbed chicken from Saveur: The New Classics Cookbook (expanded edition). Book cover and Chicken image courtesy of Saveur. Graphic designed by Real Food Traveler.
Hungry for more? See what else made our list of Editor’s Pick Gifts for Food & Travel Lovers.
Iraqi Yellow Spice-Rubbed Chicken
Recipe courtesy: Saveur: The New Classics Cookbook (Expanded Edition)*
Note, my only pet peeve with this and many other cookbooks is the use of “tsp” and “tbs” both in lower case. To me, it’s easy to confuse the two and there’s a big difference between teaspoons of something and tablespoons of something. So, in keeping with Real Food Traveler’s recipe-writing style, we’ll be using “tsp” to mean “teaspoon” and “TBS” to mean “tablespoon.”
Djaj Bil-Bahar il-Asfar
Serves 2-4
This fragrant spice-rubbed grilled chicken was a favorite of author Felicia Campbell when she was deployed as a soldier in Iraq.
Ingredients:
2 tsp. coriander seeds
2 tsp. cumin seeds
2 tsp. black peppercorns
6 cardamom pods
4 dried chiles de arbol, stemmed
4 whole allspice
4 whole cloves
4 dried rose hips
1 TBS. curry powder
1 TBS. ground cinnamon
1 TBS ground sumac
2 tsp. ground ginger
1 1/2 tsp. freshly grated nutmeg
1 tsp. ground fenugreek
8 cloves garlic, mashed into a paste
Kosher salt and freshly ground black pepper, to taste
1 3-lb chicken, halved
Flatbread, such as Naan, for serving
Method for the Iraqi Yellow Spice-Rubbed Chicken:
1. Heat coriander, cumin, peppercorns, cardamom, chiles, allspice, and cloves in a 10″ skillet over medium heat until seeds pop, 1-2 minutes; let cool. Transfer to a spice grinder with rose hips; grind and transfer to a bowl. Stir in curry, cinnamon, sumac, ginger, nutmeg, fenugreek, garlic, salt, and pepper; add chicken and toss to coat. Cover and refrigerate overnight.
2. Build a hot fire in a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side for indirect grilling. Grill chicken on hottest part of grill, flipping once until slightly charred and cooked through, about 45 minutes or until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees. If outside starts to burn before chicken is cooked, move to cooler side of grill until done. Let rest for 10 minutes. Serve with flatbread.
Hungry for more? This Olive Salad recipe would go nicely with this meal.
Image from p. 231 of Saveur’s new cookbook, showing Iraqi Yellow Spice-Rubbed Chicken (left) and Rosemary-Rubbed Beef Tenderloin, left. Photos courtesy Saveur.
Hungry for more? Here’s a rice pilaf side dish to go with it.
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