Sweet & Spicy Beer Can Chicken

Ingredients:

• 1 whole Browder's chicken
• olive oil
• 1 can of beer
• 2 tablespoons barbecue sauce
• 1 fresh red chili pepper, deseeded
• 1 bunch of spring onions, trimmed
• ½ a bunch of fresh coriander         
  
  For the rub:
• 1 heaped tablespoon smoked paprika
• 1 heaped teaspoon cayenne pepper
• 1 heaped tablespoon fennel seeds
• 1 heaped tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1-2 dried red chillies
• 1 heaped teaspoon sea salt
• 1 heaped tablespoon freshly ground black pepper
• 1 heaped tablespoon soft dark brown sugar

Preheat the oven to 400ºF. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.

Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.

Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Lamb Stew with Lemons and Green Olives

This flavorful lamb stew is brightened with lemon, green olives, and yogurt sauce.  Recipe courtesy of the Beekman Boys. 

Prep time: 30 Min
Cook time: 2 Hours30 Min
Total time: 3 Hours

3 lbs lamb shoulder, cut into 1 inch pieces
3 tablespoons vegetable oil
3 garlic cloves, sliced thin
2 medium onions, thinly sliced
3 teaspoons minced fresh ginger
2 teaspoons smoked paprika
2 teaspoons coriander seeds
1 teaspoon cumin
5 whole cardamom seed pods
1 teaspoon black pepper
1/4 teaspoon ground cloves
1 3-inch cinnamon stick
1 teaspoon red pepper flakes
2 teaspoons balsamic vinegar
2 bay leaves
1 tablespoon salt
4 large carrots, sliced thin
1 small lemon with ends cut off, sliced in half, then again ¼ slices. **If using large lemon, use half.
1 cup white wine
1  qt jar of diced tomatoes
3 cups chicken stock
1 ½ cups pitted fresh green olives
½ cup chopped cilantro leaves
For Sauce:
1 cup  chopped flat leaf parsley
1 ½ cups plain yogurt (not greek)
Zest of one lemon

Heat oil over medium high heat in heavy, large covered dutch oven. When oil begins to “ripple” add half of the lamb cubes. Brown thoroughly, stirring occasionally. Approximately five minutes. Once browned, transfer to paper towel lined plate with slotted spoon. Add second half of lamb cubes. Repeat.

Once all meat is browned and removed from pot, pour off any excess fat/oil if necessary, leaving about 3 tablespoons behind. Saute garlic and onions in the oil until soft. Add carrots and ginger. Sautee for an additional 2 minutes. Add lemon and white wine. Scrape up bits of burned meat from bottom of pot. Add spices. Add tomatoes and stock. Transfer meat back to pot, bring to boil. Reduce to very low simmer.

Simmer uncovered for approximately 2 hours, or until meat is very tender. If liquid level seems to drop far below meat, add more stock or water. Allow sauce to reduce and thicken during the last 30 minutes.

Add olives during the last 10 minutes of simmering.

Remove from heat. Stir in chopped fresh cilantro.

Make yogurt sauce: combine yogurt, chopped parsley and lemon zest. Stir.

Serve stew hot either in bowl or over couscous. Pour ¼ cup yogurt sauce over individual servings.

TANDOORI-ISH CHICKEN

This recipe is courtesy of Marlow and Sons in Brooklyn.

3-4# chicken, breast and thigh bone removed, cut into eighths
3 cups of yogurt
1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4-1/2 tsp cayenne
1/2 - 1 tsp turmeric
4 scallions, cut thinly on the bias
1/2 cup of dill, rough chopped

Place the chicken in a shallow dish to marinate. Mix 2 cups of yogurt with the juice of the lemon, cumin, coriander, paprika, cayenne and turmeric along with a good pinch of salt and some fresh black pepper. Pour marinade over chicken and let sit overnight in fridge, turning a few times.

You can cook the chicken two ways - either grill it or pan fry it. Either way pull the chicken from the marinade and season well with salt and pepper. To grill, drizzle chicken with olive oil and grill. If you are frying, dredge in flour and shake off excess. Heat a large cast iron skillet and add enough oil to cover the entire bottom of the pan with oil. Place the chicken in the pan and cook on medium heat until brown on both sides. If chicken browns too fast, finish cooking in the oven.

Meanwhile, place the remaining cup of yogurt into a bowl and add scallions and dill. Season with salt, pepper and a splash of olive oil. Spoon yogurt sauce on top of cooked chicken.