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• Clove & Green Apple
• Thyme & Tangerine
• Tellicherry Black Pepper & Berry
• Sea Salt & Smoked Tea
• Lavender & Honey
• Crystallized Ginger & Salted Pistachio
• Cumin & Apricot
• Toasted Mustard & Fennel Seeds
• Wasabi & Maple
• Caramelized Garlic & Riesling Vinegar
"This year, we're seeing a greater variety of flavor offerings, specifically within individual ingredients," said Chef Adam Walker of McCormick. "Even staples once considered basic--ike salt-now come in a diverse palette of flavor, color and texture."
This easy recipe, from Chef Walker, is a great way to try one of the year's top pairings: lavender--a key ingredient in Herbes de Provence--and honey. "Try wildflower, raw or buckwheat honey to change the flavor of this recipe," Chef Walker said.
Roasted Chicken with Olives & Provençal Herbs
Prep Time: 15 minutes
Cook Time: 40 minutes
3 pounds chicken parts
1 cup peeled small white onions, cut into halves or quarters
1/2 cup pitted Kalamata olives
1/3 cup tangerine or orange juice
4 cloves garlic, minced
2 tablespoons honey
2 tablespoons olive oil
4 teaspoons McCormick® Gourmet Collection® Herbes de Provence
1 teaspoon tangerine or orange peel
1/2 teaspoon McCormick® Gourmet Collection® Tellicherry Black Peppercorns, crushed
1/2 teaspoon coarse sea salt
1. Place chicken, onions and olives in 13x9-inch baking dish.
2. Mix remaining ingredients in small bowl. Pour evenly over chicken. Roast in preheated 425°F oven 40 minutes or until chicken is cooked through. Serve chicken with olives, onions and pan juices.
Makes 6 servings.
For more information and recipes featuring the top 10 flavor pairings of
2007, visit www. mccormick.com or call 1-800- MEAL-TIP (1-800-632-5847)
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