MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Maple Roasted Chicken w/Sweet Potato Oven Fries
Categories: Poultry, Herbs, Chilies, Potatoes
Yield: 5 servings

MMMMM--------------------------CHICKEN-------------------------------
4 cl Garlic
2 tb Maple syrup
2 tb Extra-virgin olive oil
1 1/2 ts Cumin seeds
1 ts Fresh ground black pepper
1 ts Coriander seeds
1 ts Crushed red chile flakes
1 ts Fennel seeds
1 ts Ground ginger
1 ts Turmeric
1 ts Flaky salt
1/2 ts Ground cinnamon
3 1/2 lb Whole chicken

MMMMM-------------------------OVEN FRIES------------------------------
3 md Sweet potatoes (1 1/2 lb)
2 tb Extra-virgin olive oil
1 ts Cornstarch or rice flour
1 ts Fresh ground black pepper
1 ts Granulated garlic
1/2 ts Flaky salt
1/2 ts Turmeric
Mixed salad greens, washed
- and dried

In a blender or food processor, pulse the garlic, maple
syrup, oil, cumin, black pepper, coriander, chile
flakes, fennel, ginger, turmeric, salt, and cinnamon
together to make a thick paste. To a medium bowl, add
the chicken, then rub the spice paste all over the bird.
Cover tightly and refrigerate for at least 4 hours, and
up to 12 hours.

30 minutes before you plan to cook the chicken, remove
it from the fridge, uncover, and set aside to warm up to
room temperature. Place one rack in the bottom third of
the oven and another in the top third, then set @
350+|F/175+|C.

Place the chicken on a large, rimmed baking sheet and
cover tightly with aluminum foil. Transfer to the bottom
oven rack and cook until the chicken juices run clear,
and a meat thermometer inserted into one of the thighs
reads 155+|F, about 1 hour 30 minutes.

Meanwhile, make the oven fries: Slice the sweet potatoes
into 1/2" batons. Transfer to a large bowl, add enough
cold water to submerge, then set aside to soak at room
temperature for 10 minutes.

Line a second large baking sheet with parchment paper.
Drain the potatoes well, pat dry with paper towels, then
spread them out in a single layer on the lined baking
sheet. Drizzle the sweet potatoes evenly with the oil,
then sprinkle over the cornstarch, black pepper, garlic,
salt, and turmeric and toss to coat. Bake, gently
stirring the fries with a spoon halfway through cooking,
until the potatoes are crispy on the outside and tender
on the inside, 25-30 minutes.

On a large serving platter, arrange the oven fries in an
even layer. Carve the roast chicken into pieces and
place atop the fries. Serve warm, with fresh salad
greens on the side.

By: Romy Gill

Serves 4 - 6

RECIPE FROM: https://www.saveur.com

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