Naga Roast Chicken

Naga chicken adapted to an American kitchen.

5 lbs. chicken pieces
5 scallions
5 mild chile peppers
1-inch thumb of ginger
10-15 cloves of garlic
Canola oil
1 teaspoon salt
½ teaspoon black pepper.

Cut off the tops of the chiles and put the chiles in blender, seeds and all.
Rub skin off ginger with spoon and add ginger to blender.
Pop garlic cloves from their paper sleeves and add cloves to blender.
Remove scallion roots and any wilted leaves; add scallion white and green to blender.
Add enough canola oil to more or less cover garlic-ginger mix ( or cover it halfway).
Blitz in blender.
Place chicken in one or two large bowl.
Add salt & pepper to blender chile-garlic-ginger paste & pour over chicken.
Allow to marinade for at least 30 minutes and up to overnight.
Preheat oven to 400’.
Arrange chicken on two parchment lined baking trays.
Bake for 90 minutes, but start checking for doneness after 60 minutes.

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Published by

terimuso

Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

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