Garam Masala Roasted Chicken With Bread And Butter Cabbage | Tasting Table Recipe

Ingredients

• Garam Masala
• 2 whole star anise
• 1 Guajillo chile
• 1 cinnamon stick
• 1 teaspoon mustard seeds
• 1 teaspoon anise seeds
• ½ teaspoon pink peppercorns
• ½ teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon coriander
• ½ teaspoon cloves
• 2 teaspoons kosher salt
• 1 teaspoon brown sugar
• Chicken and Cabbage
• 1 (3- to 4-pound) chicken, cut into 10 pieces
• 3 slices bacon (or pancetta), cut into ½-inch wide pieces
• 1 yellow onion, finely diced
• 1 head red cabbage, thinly sliced
• 1 tablespoon mustard seeds
• 1 cinnamon stick
• 2 whole cloves
• ½ cup granulated sugar
• 2 cups dry white wine
• 1 cup red wine vinegar

Directions

1. Make the Garam Masala: Add the star anise, Guajillo chile, cinnamon stick, mustard seeds, anise, pink peppercorns, black peppercorns, cumin, coriander and cloves to a sauté pan over medium heat. Toast until the spices turn fragrant, about 2 minutes. Remove from the heat and let cool. Using a coffee grinder or mortar and pestle, grind the spices into a powder. Mix the garam masala with the salt and sugar.
2. Make the chicken and cabbage: Preheat the oven to 375degrees. Massage ¼ cup of the garam masala (reserve any remaining for another use) onto the chicken pieces. Arrange on a baking sheet and roast until well browned and crispy and an instant-read thermometer inserted into the thigh registers 175°, 30-40 minutes.
3. Meanwhile, add the bacon to a large skillet over medium-high heat and cook, stirring occasionally, until fat is rendered out and the bacon is crispy , about 5 minutes. Add the onion and cook until lightly browned, about 6 minutes. Add the cabbage, mustard seeds, cinnamon stick, cloves, sugar, white wine and red wine vinegar along with 1 cup of water to the pot. Lower the heat to medium-low and cook, covered, until tender, about 45 minutes. Serve the chicken with the cabbage.