Garam Masala Roasted Chicken With Bread And Butter Cabbage | Tasting Table Recipe
To learn more, read "Garam Masala Y'all" in our National edition.
Recipe adapted from Matthew McClure, The Hive, Bentonville, AK
Garam Masala Roasted Chicken With Bread And Butter Cabbage
Matt McClure, the chef at The Hive in Bentonville, AR, raids the Indian spice pantry for his inspired take on roast chicken. Read more!
Prep Time
15
minutes
Cook Time
45
minutes
Servings
4
servings
Total time: 1 hour
Ingredients
- Garam Masala
- 2 whole star anise
- 1 Guajillo chile
- 1 cinnamon stick
- 1 teaspoon mustard seeds
- 1 teaspoon anise seeds
- ½ teaspoon pink peppercorns
- ½ teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander
- ½ teaspoon cloves
- 2 teaspoons kosher salt
- 1 teaspoon brown sugar
- Chicken and Cabbage
- 1 (3- to 4-pound) chicken, cut into 10 pieces
- 3 slices bacon (or pancetta), cut into ½-inch wide pieces
- 1 yellow onion, finely diced
- 1 head red cabbage, thinly sliced
- 1 tablespoon mustard seeds
- 1 cinnamon stick
- 2 whole cloves
- ½ cup granulated sugar
- 2 cups dry white wine
- 1 cup red wine vinegar
Directions
- Make the Garam Masala: Add the star anise, Guajillo chile, cinnamon stick, mustard seeds, anise, pink peppercorns, black peppercorns, cumin, coriander and cloves to a sauté pan over medium heat. Toast until the spices turn fragrant, about 2 minutes. Remove from the heat and let cool. Using a coffee grinder or mortar and pestle, grind the spices into a powder. Mix the garam masala with the salt and sugar.
- Make the chicken and cabbage: Preheat the oven to 375degrees. Massage ¼ cup of the garam masala (reserve any remaining for another use) onto the chicken pieces. Arrange on a baking sheet and roast until well browned and crispy and an instant-read thermometer inserted into the thigh registers 175°, 30-40 minutes.
- Meanwhile, add the bacon to a large skillet over medium-high heat and cook, stirring occasionally, until fat is rendered out and the bacon is crispy , about 5 minutes. Add the onion and cook until lightly browned, about 6 minutes. Add the cabbage, mustard seeds, cinnamon stick, cloves, sugar, white wine and red wine vinegar along with 1 cup of water to the pot. Lower the heat to medium-low and cook, covered, until tender, about 45 minutes. Serve the chicken with the cabbage.