¼ teaspoon cayenne pepper. Kosher salt and ground black pepper. 5½- to 6-pound whole chicken, patted dry. 4 cups lightly packed baby arugula (3 ounces) ...

Mango chutney originated in India over 2,500 years ago. ... Pickled Mango. Makes 4 quarts. 8 cups green mango slices. 2 cups sugar. 2 cup rice vinegar. 1/4 cup Hawaiian salt. 10 li hing mui.

The richly browned skin is balanced by the lighter flavors of the lime and herbs in the chutney, with just a bit of heat. For the holiday meal, use a large bird (5½ to 6 pounds) so the dish ...

Savory green chutney brings bright, fresh flavor to a simple roasted chicken for Passover Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a ...

2. While the chicken cooks, in a food processor, combine the arugula, cilantro, garlic, serranos, the remaining 1 tablespoon coriander, the remaining 1 tablespoon cumin and ½ teaspoon salt.

Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a variety of seasonings and sauces, like bold and savory chutney. Though the selection ...

Start to finish: 2 hours Servings: 6 3 tablespoons ground coriander, divided 2 tablespoons ground cumin, divided 1 tablespoon sweet paprika 1 tablespoon garam masala ¼ teaspoon cayenne pepper ...

Drizzle with about 3 tablespoons of the chutney, then serve with lime wedges and the remaining chutney on the side. EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at ...