Cumin-Spiced Roast Chicken with Currant-Fegato Sauce, Toasted Almonds and Chives

By Master Chef on September 20th, 2019 · In Dinner, Fruits, Garnishes, Herbs and Spices, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Techniques, Vegetables

Cumin-Spiced Roast Chicken with Currant-Fegato Sauce, Toasted Almonds and Chives is one glorious dish of incomparable flavor. The creation of Chef Scott Conant, it is a spectacular way to serve Roast Chicken. Perfect for an intimate dinner for two.

Cumin-Spiced Roast Chicken with Currant-Fegato Sauce, Toasted Almonds and Chives

Prep time

65 mins

Cook time

30 mins

Total time

1 hour 35 mins

Though an American creation, this dish has roots in Sicilian and Moroccan cuisines.

Author: Scott Conant

Recipe type: Main Course

Cuisine: American

Serves: 2 to 4

Ingredients

1 1/2 teaspoons freshly grated nutmeg
1 teaspoon whole cloves
1 teaspoon whole cumin seeds
2 Tablespoon plus 2 teaspoons olive oil
1 whole chicken, split, boned
Kosher salt, as needed
1 Tablespoon dried currants
1/4 Cup fresh chicken livers, finely chopped
1 Tablespoon sliced almonds, toasted
3/4 Cup chicken stock reduction
1 teaspoon fresh chives, snipped
Creamy Polenta (recipe follows)

Creamy Polenta

1 Cup whipping cream
1 Cup whole milk
4 ounces polenta
salt, to taste
2 Tablespoons Parmigiano-Reggiano cheese
1 Tablespoon unsalted butter

Instructions

In small sauté pan, heat star anise, nutmeg, cloves and cumin, cooking and stirring over medium-low heat until fragrant, about 8 minutes. Cool slightly; grind in spice grinder.
Rub each chicken half with 1 teaspoon each oil and spice mixture and salt to taste.
Heat 2 Tablespoons oil in large skillet; add chicken halves, skin-side down and brown them well. Transfer pan to a preheated 450 degrees F oven and cook until juices run clear, about 15 minutes.
Ten minutes before chicken is done, prepare sauce. Heat chicken reduction in medium saucepan; add currants and cook several minutes. Add livers; heat to boil, stirring constantly. Reduce to a gentle simmer as chicken continues cooking.
Remove chicken from oven; let rest a minute or two. Separate breast from leg and slice breast into several pieces. Spoon polenta onto two plates; place leg and breast atop; spoon sauce over and around. Garnish with chives.

Creamy Polenta