Chef Scott Conant
L’Impero, New York City
Cumin-Spiced Roast Chicken
Yield: 2 servings
Freshly grated nutmeg 1 1/2 tsp.
Whole cloves 1 tsp.
Whole cumin seeds 1 tsp.
Olive oil 2 Tbsp. plus 2 tsp.
Whole chicken, split, boned 1
Kosher salt as needed
Dried currants 1 Tbsp.
Fresh chicken livers, finely chopped 1/4 cup
Sliced almonds, toasted 1 Tbsp.
Chicken stock reduction 3/4 cup
Fresh chives, snipped 1 tsp.
Creamy polenta (recipe follows)
In small saute pan, heat star anise, nutmeg, cloves and cumin, cooking and stirring over medium-low heat until fragrant, about 8 minutes. Cool slightly; grind in spice grinder.
Rub each chicken half with 1 tsp. each oil and spice mixture and salt to taste. Heat 2 Tbsp. oil in large skillet; add chicken halves, skin-side down and browned well. Transfer pan to heated 450F oven and cook until juices run clear, about 15 minutes.
Ten minutes before chicken is done, prepare sauce. Heat chicken reduction in medium saucepan; add currants and cook several minutes. Add livers; heat to boil, stirring constantly. Reduce to a gentle simmer as chicken continues cooking.
Remove chicken from oven; let rest a minute or two. Separate breast from leg and slice breast into several pieces. Spoon polenta onto two plates; place leg and breast atop; spoon sauce over and around. Garnish with chives.
Creamy Polenta
Yield: 4 servings
Whipping cream 1 cup
Milk 1 cup
Polenta 4 oz.
Salt to taste
Parmigiano-Reggiano cheese 2 Tbsp.
Unsalted butter 1 Tbsp.
Bring cream and milk to boil. Off heat, slowly whisk in polenta and salt. Return to low flame; cook, stirring regularly, 50 to 60 minutes. Add cheese and butter.