Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

The perfect weekend family dinner with and Southern and Persian twist.

Yield/Serving: 4
Prep Time: 24 hours prior
Cook Time: 60 min. plus
Difficulty level is: Medium

Buttermilk chicken from: Salt, Fat, Acid, Heat

Buttermilk Chicken

Ingredients
• 3 ½ – 4 pound chicken
• Salt
• 2 cups buttermilk

Assembly
1. The day before you want to cook the chicken remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife.
2. Reserve for stock.
3. Season chicken generously with salt and let sit for 30 minutes.
4. Stir 2 tablespoons of kosher salt or 4 teaspoons of fine sea salt into the buttermilk to dissolve.
5. Place the chicken in a re-sealable plastic bag and pour buttermilk in.
6. If the chicken won’t fit double up two plastic grocery bags to prevent leakage and tie the bag with a piece of butcher’s twine.
7. Seal it and squish the buttermilk all around the chicken, place on a rimmed plate and refrigerate.
8. If you’re so inclined, over the next 24 hours turn the bag so every part of the chicken gets marinated, but that’s not essential.
9. Pull the chicken from the fridge an hour before you plan to cook it.
10. Preheat the oven to 425°F with a rack set in the center position.
11. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without obsessing.
12. Tightly tie together the legs of the chicken with butcher’s twine.
13. Place chicken in a 10” cast iron skillet or shallow roasting pan.
14. Slide the pan to the back of the oven with the legs facing the back.
15. After 20 minutes reduce heat to 400°F and continue roasting for 10 minutes and move the pan allowing another side to brown.
16. Continue rotating so that all sides can brown and continue to roast for 30 minutes or so until juices run clear.
17. Let rest for 10 minutes before carving and serving.

Tips
• Know your salt and how much to add.
• Use yoghurt if you can’t find buttermilk

Chelo or Tadig (Persian Steamed Rice)

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Medium

Ingredients
• 1 cup basmati rice
• 1 1/4cup water
• ¼ cup canola oil
• 1 tbsp salt
• Turmeric, to taste
• Saffron, to taste
• 3 pats of butter

Assembly
1. Rinse rice a few times until water runs clear.
2. Add water to pot and over medium-high heat boil.
3. Once water has boiled bring temperature down and simmer for 20 minutes.
4. In a small bowl mix, turmeric, saffron, a little water and canola oil and set aside.
5. As rice is steaming bore holes into the rice with the end of a spatula.
6. Pour turmeric saffron mixture over rice.
7. Wipe pats of butter around the edges on the pot and continue to cook.
8. Continue to cook until the bottom on the pan forms a crust.
9. Flip unto a plate and serve.
10. Optional – just flavour the rice with the turmeric and saffron mixture and serve in a bowl.

Tips
• I have never been a fan of burnt rice and as a West-Indian child, I have come across this many a time, so I opted for jus t flavoured rice.

Persian inspired Cauliflower

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 6 min.
Difficulty level is: Easy

Ingredients
• Cauliflower, cut into florets
• 2 tbsp lemon oil
• Sumac, to taste
• Cumin, to taste
• Thyme, to taste
• ¼ pomegranate seeds
• Handful of cilantro, removed from stems
• Pistachios, shelled and chopped
• Pomegranate molasses

Assembly
1. Using a medium sized saucepan, steam cauliflower until just tender as set aside in a bowl.
2. Pour lemon oil, sumac, cumin, thyme into bowl and coat using hands.
3. Sprinkle pomegranate seeds, cilantro, pistachios and drizzle with pomegranate molasses.
4. Serve.

Please Enjoy

My thoughts
The chicken was salty and briny and the buttermilk marinated chicken made the chicken so succulent and simple. This was my first time using buttermilk in any of my cooking or baking as I have never understood the concept of sour milk. The Chelo almost Tadig rice was a bright and flavourful and complemented the chicken perfectly. The veggies was a nice addition; but I really hate cauliflower and am still trying to find a way to love it. I could tolerate it in this dish; but I will swap it out next time for broccoli or Romanesco. The pomegranates added a tartness, while the cilantro and pistachios added a lemony and crunchy texture. This is a wonderful complete meal that received comments like “wow look at this feast” and “look so yummy” with those compliments all that time in the kitchen and prepping was very much worth it.

Buttermilk Chicken – Candy Coated Culinista

Chelo – Candy Coated Culinista

Persian-Inspired Cauliflower – Candy Coated Culinista

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

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