RAPID ROTISSERIE WITH CREAMY CUMIN GRAVY
Whether it’s a weeknight or the weekend, bringing a roasted chicken dinner to the table requires little effort thanks in part to store-bought rotisserie. Doused in this rich but delicate, earthy, aromatic sauce—using drippings from the bird—and the rest, as they say, is gravy.
PREP/COOK TIME: About 25 Minutes
Makes 4 Servings
INGREDIENTS
1 Whole – Store Bought Rotisserie Chicken
2 Tb – Extra Virgin Olive Oil
5 – 6 Cloves of Garlic, Halved
2 Tb – Ground Cumin
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
½ Cup – Drippings from Rotisserie Chicken, or Chicken Broth
1 Cup – Heavy Cream
1 – 2 Stalks – Scallions, Chopped (Just Stems)
3/8 Cup (¼ Cup and 2 Tbs) – Cilantro, Roughly Chopped
1 Tb – Fresh Lime Juice
THE NITTY GRITTY
In a medium saucepan, warm oil at medium high heat. Add garlic, reduce heat to medium and let simmer till golden; turning the pan about occasionally throughout to avoid garlic from burning. Add cumin and cook for about a minute to get the rawness out. Add salt, pepper and chicken broth; whisk to combine. Return heat to medium high and cook for about a minute before adding scallions. Whisk in heavy cream and simmer to reduce slightly (about a minute or so). Add ¼ cup of cilantro and lime juice to sauce and stir. Spoon generously over portioned parts or quarters of chicken; garnish with remaining cilantro. Serve alongside rice pilaf or (as pictured) pan-roasted potato gnocchi à la Nigella Lawson and her ‘Rapid Roastini.’
NOVEMBER 2, 2018
