Some friendships might not happen if we weren’t living in today’s internet age.
I remember the feeling of my very first post on Instagram – not knowing how to use hashtags, nor if people would like my posts, not sure of what to say… (btw, the last one is still the case even 100 posts later. :))
I quickly realized that this was a community full of energetic, friendly, and fun loving people who communicate with the world through 1x1 size pics, documenting our life and work.
I met Teri @nocrumbsleft just like that.
We both share a passion for cooking, developing recipes and, in my case, scratching my head daily to figure out how to transcribe dishes into words so others can duplicate them at home.
Teri is so generous that a few weeks ago I had the pleasure of receiving some of her homemade and favorite spices from her very own pantry.
People say books make you humble, make you realize how little you know the world. In my world, spices are the element that make me realize how little I know cooking and how much more is out there waiting for me to discover.
This is a recipe adopted from Teri’s famous heroin chicken. Although sumac – a middle eastern deep red berry spice – is an optional ingredient in her original recipe, I personally think that it’s a must as it is the ingredient that makes heroin chicken so addictive and so good.
I encourage you to check out her original post and try out this simple yet addictive recipe that’s bound to become your family favorite !
- 1 large roasting butterflied chicken
- 3 tbsp black peppercorns, crushed
- 4 tbsp good olive oil
- 6 Garlic cloves, peeled and crushed
- 2 tbsp of sumac(or more if you like)
- About 2 cups of fresh flat leaf parsley, chopped
- 1 fresh lemon juice (or more if you like)
- 2-3 tbsp sea salt
- Marinate the chicken for at least 24 hours (Best: 48 hrs) with black pepper, olive oil, garlic, parsley, lemon juice, sumac, and sprinkle liberally with salt.
- Make sure the marinade and spices are rubbed in and cover the chicken evenly. Breast side down and cover with plastic wrap. Store it in fridge until you roast it.
- (If you marinate the chicken for 2 days, flip it over once until you roast it.)
- Pre-heat the oven to 420F. Roast the chicken skin-side up for 25 minutes.
- When it starts to brown, turn it down to 400F for another 20-25 minutes.
- Turn the oven temperature up to 420F for the last 5 minutes until the meat is cooked through and the juice runs clean.
- Serve with baked root vegetables, squash, or potatoes.