Name: Roast chicken with olive and vanilla sauce
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Ingredients: ½ cup kosher salt (or ¼ cup regular salt), plus more to taste; 1 cup pitted black olives, such as Kalamata or Niçoise, finely chopped or pureed; 1 head garlic, cut in half; 3 vanilla beans; 1 teaspoon cumin; One 3-pound chicken; ½ cup mint leaves; 1 cup plain yogurt; ¼ cup sugar; 1 teaspoon cardamom; 4 tablespoons butter; 2 tablespoons extra-virgin olive oil; Freshly ground black pepper; 5 sprigs thyme; ½ cup any stock, or a little more; 1 teaspoon coriander

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This olive and vanilla sauce is dense, rich, and exotic. The yogurt-cucumber sauce, which takes just a couple of minutes to make, coolly offsets it in flavor, color, and temperature. A winning combination—and the vanilla-roasted chicken is pretty special too.

Ingredients

½ cup kosher salt (or ¼ cup regular salt), plus more to taste
¼ cup

Method

Combine the ½ cup salt and the sugar in a large container with 4 cups cold water and stir to dissolve. Add the chicken and soak for 1 to 2 hours at room temperature (if the weather is hot,

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Roast chicken with olive and vanilla sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of