Roasted Chicken
Description
This American appetizer features New Mexican chilies, Peppers, Negro peppers, Peppers, Cumin seed. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Break up the New Mexico, chipotle, and mulato chilies.
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Toast the chilies in small batches on an ungreased skillet, or comal over medium
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heat until they just begin to release their aroma.
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Do not let them darken or the may become bitter.
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Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low
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heat until they release their fragrance and become lightly roasted, about three minutes.
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Grind the toasted spices and celery seed (best to use a spice grinder).
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Grind the chilies in a spice grinder or food processor.
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Mix the ground chilies, spices, and ground cayenne.
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Since I never have the chilies called for in the recipe, I invariably "wing it." The spices seem to be the important factor so substituting different chilies doesn't
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make a major difference in the finished product
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 858.7kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 3.1g16%
- Cholesterol 6.0mg2%
- Sodium 74.3mg4%
- Total Carbohydrate 198.6g67%
- Dietary Fiber 82.2g329%
- Sugars 8.1g
- Protein 46.9g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, appetizer, blending, cayenne, celery, chicken, chilies, cloves, coriander, cumin, grilling, ground, mexican, negro, peppers, roasted, roasting, seed, title, vegan
