On the table: Roast Chicken
Amelia Saltsman's Roast Chicken with tangerines, green olives, and cilantro.
Recipe from her book "The Seasonal Jewish Kitchen."
Roast Chicken with tangerines, green olives, and silantro.
1 chicken, 4 pounds.
4 tablespoons extra virgin olive oil.
2 tablespoons Silan (date syrup)
2 to 3 teaspoons Harissa spice
mix, Harissa paste, or 1⁄2 teaspoon each cayenne pepper, smoked paprika, coriander, and cumin
Kosher or sea salt
A pound of shallots (about 4 large or 8 small)
6 tangerines or other sweet mandarins
1 cup (lightly-brined green olives, such as Castelvetrano
1 to 2 cups white wine, stock, or water