Ali Baba Chicken


Hi Monday! Check out my beautiful chicken! I might be doing a thing on Mondays other than the usual weekend recap and that’s posting recipes. The weekend is when I do most of my fun cooking and reader Bailey did ask for more directions along with the pics. Although I’m still not sure if it was just the tantalizing cookie pics or food pics in general but whatever. I’m more than happy to share.

I had Friday off to prep for the Bru-ha-ha (which was this past Saturday) and contrary to my nature, I got up with TheMan and started my day work-early. Blergh. I commandeered the car for shopping thus I was chauffeur to LunarGeography and TheMan as they started their Friday work day. I just hoped Sam’s club opened at 8 because that’s when I was going to show up in their parking lot.

They do in fact open at 8, but only for business members. Which I am. Mr. Paul wroxxors ten fold because business members get to shop from 8-10 and my single time experience is that they aren’t stooped shopping morons. Best! Sam’s club! Shopping experience! EVER! Plus I got a smack-load of brats for a pittance and a really good deal on ground turkey. I love Sam’s club finds like that.

Then it was back to the house to unload (I was NOT going to hit Meijers, which I needed to do for items I did not want a metric shit ton of, directly after Sam’s because construction was entirely the wrong direction) and then off to the BadGardens for to go out to breakfast. Mmmm…The Bomber Restaurant. Then to Meijers, back home, a bit of cleaning, a small nap, some reading, and out again to pick up the working folk. Back home for cleaning and then to bed.

Note to self: While the living room should wait until the last minute for a scrubbing soas to clean as much of the cat off of the surfaces without having to lock said cats up for too long, the kitchen can be done a day or two beforehand. It’s rarely that we get cat on the stove or in the fridge. If I can remember that for next year I’ll not have to be so cleanery the day of the parTAY. Whooo. However, my kitchen, upstairs and living room sparkle like they haven’t for ages! TheMan and I wrock.

The Bru-ha-ha happened, we all had fun. I wrote about it yesterday.

Sunday TheMan was illin from over sunning while he was grillin so I went out and about doing Sunday things. Afterwards we fired up the chicken recipe and made us some Ali Baba Chicken which is what I’ve been calling

Chicken with Forty Cloves of Garlic (Clay-pot) Recipe

Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. This classic recipe includes vegetables for a meal in one pot. If you do not have a clay cooker, you can use a large covered Dutch oven and reduce the oven temperature to about 375 F.

Prep Time: 10 minutes
Cook Time: 1 hours, 15 minutes

Ingredients:

    • 2 Tbsp olive oil
    • 1/2 tsp dried rosemary leaves, crumbled
    • 1/2 tsp dried thyme leaves
    • 1/4 tsp crumbled sage leaves
    • 2 Tbsp lemon juice
    • 40 cloves garlic, whole, peeled (about 2 heads)
    • 3 carrots, cut into 4-inch lengths, large ends halved lengthwise
    • 6 baby new potatoes, scrubbed, skins on
    • 1/2 pound pearl onions, blanched and peeled
    • 1 whole large frying chicken (4 to 4-1/2 pounds)
    • Salt and freshly ground black pepper

Preparation:

Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper.

Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.

Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and pepper. Cover.

Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.

Carve chicken and drizzle with pot gravy. Serve with the whole garlic cloves, vegetables, and French bread.

Yield: 5 to 6 servings

Note: We subbed Chervil for Sage because I didn’t have any Sage but needed to use up my Chervil. We also didn’t’ have any lemon juice but did have an excess of key limes so there was that as well. Key limes are a bit tart I think, TheMan will tell you that I’m on crack. We used regular onions and potatoes cut sort of pearl-y onion and new potato sized.


2007: JSFR: Nude Pepero

2006: It was about 4 million percent humidity outside and at least 200 degrees (Oooo! I could have made steamed dumplings!).

2005: We managed to miss it by my sheer reflex driving and I have one question about that whole incident: Who plops a traffic island in the middle of an intersection without any warning?

2004: Oh, and everything hurt yesterday. Even my fat. How can fat hurt? That’s just not right.

2003: Unfortunately I missed the transition so I was still on ‘OK, he’s all appreciative to be here etc.’ mode when the bodies, mass grave and starving five year old came zinging out of no where.

2 Responses to “Ali Baba Chicken”

  1. Bailey Says:

    :@ :Nom nom nom:

  2. Boo Says:

    Very much the nom! And they are right, you can’t really taste all 40 thieves of garlic.

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