In Spain, the traditional earthenware casserole dish or cazuela is used to prepare rice dishes and stews and to braise and roast meats because of its even heating. A baking dish works just as well in the recipe for cumin-roasted chicken topped with fragrant sofrito gremolata.
- For the Chicken:Mix seasonings in small bowl. Reserve 1/6 of the seasoning. Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.
- For the Vegetables:Toss vegetables with oil and reserved seasoning in large clay pot or appropriate sized roasting pan. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil. Bake in preheated 400°F (200°C Gas Mark 6) oven 45 minutes. Remove foil. Increase oven temperature to 450°F (230°C Gas Mark 8). Bake 15-20 minutes longer or until chicken is cooked through and internal temperature has reached 165°F (74°C) by the bone.
- For the Sofrito Gremolata: Heat oil in medium sautéed pan on medium heat. Add bell pepper onion tomato garlic coriander and cumin; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice.Plating Instructions:Serve chicken and vegetables sprinkled with Gremolata.
Instead of using cut chicken parts, use a whole chicken for a great rustic or family style presentation.