To try another recipe from the book, check out: Roasted cauliflower with date-parsley gremolata, and cracked freekeh with pomegranate, walnuts and mint.
tap here to see other videos from our team.
A virtual or pared-down Thanksgiving celebration calls for a more modestly sized bird. No matter whether you’re serving chicken, capon or turkey this year, it would benefit from Eden Grinshpan’s baharat-lathered, whole-roasted treatment.
Typically used as a marinade or finishing touch, baharat is Arabic for “spice.” The recipe varies by region, and Grinshpan’s version incorporates cardamom, cinnamon, cloves, coriander and cumin.
“I love baharat — I think it’s a beautiful spice blend,” says Grinshpan. “I actually used it in one of my chicken dishes at DEZ (her now-closed NYC restaurant) and it was incredibly popular. But I used it on a thigh and would grill it, so I thought to myself, ‘Wouldn’t this be just magical on an entire chicken roasted.’”