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A World in Flames

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Spit-Roasted Greek-StyleCumin-Rubbed Chicken
TODD ENGLISH
MIRAMAR, WESTPORT, CONN.

Serves six.
5 egg whites, lightly beaten
2 tablespoons honey
1 lemon, juiced
1/2 cup ground cumin
3 tablespoons whole cumin seed
1 teaspoon cayenne pepper
1 teaspoon ground ginger
11/2 teaspoons ground white pepper
1 teaspoon ground cinnamon
1 teaspoon allspice
3 tablespoons kosher or sea salt
3 tablespoons chopped fresh cilantro leaves
2 3-pound roasting chickens, trussed
Light the grill or preheat the rotisserie.

Mix the egg white, honey, and lemon juice in a bowl until thoroughly incorporated. In a separate bowl, mix the dry spices (cumin, cumin seed, cayenne pepper, ginger, white pepper, cinnamon, and allspice) with the salt and cilantro. Roll the chickens in the egg-white mixture; then generously rub the spice mixture all over them until chickens are coated and the spice mixture is completely used up. It should form a crust.

Put the birds on the spit and roast over a medium-hot fire until the internal temperature of the chickens reaches 165 degrees. (If you cover the grill, it will slow down the cooking and add a smoky flavor.) Keep an eye on the birds, making sure that the spices do not burn -- if they do, push the coals to the side of the grill. Allow meat to rest for at least 10 to 15 minutes before carving.

Grilled-Eggplant-and-Feta Salad
BOBBY FLAY
BOY MEETS GRILL

Serves eight.
1 eggplant (about 1 pound), cut into 1/2-inch-thick disks
1/4 cup olive oil, plus extra for brushing the eggplant
Kosher salt and freshly ground pepper
4 cloves garlic, minced
2 teaspoons ancho-chili powder (available at Kitchen Market, 218 Eighth Avenue, near 21st Street; 243-4433)
2 teaspoons finely chopped fresh oregano
3 tablespoons red-wine vinegar
1 red onion, sliced thin
8 ounces feta cheese, crumbled

Preheat a gas or charcoal grill to high. Brush the eggplant with olive oil, season with salt and pepper, and grill until soft with visible grill marks, about 4 minutes per side.

Whisk together the remaining oil, garlic, chili powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble the feta over the top.


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