Life of Spice


Organic Chicken

With Red Chiles, Rosemary & Garlic 

Anita 1

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All chickens are not created equal!

Today’s conventional chickens reach 5-pound market weight in 50 days. Forty years ago, chicken required 10 weeks to achieve a 4-pound weight. Fattening them fast is the result of scientific research and the result has been turning chicken into a big mass of tasteless texture. 

By contrast, organic chickens, like in the olden days, are raised for10 weeks to weigh 4 pounds. The result is a tender, succulent and flavorful treat. They cost twice the price of a conventional chicken, but if you hesitate to go organic, there is a lot to consider.

Chickens are vegetarian by nature, but the law allows “conventional chickens” to be fed animal by-products, approved drugs and antibiotics.

The USDA requires organic chickens must: 

*be fed diets free of additives, drugs, antibiotics and hormones, 

*starting at age 2 days be fed certified organic feed - which cannot contain animal by-products, antibiotics or genetically engineered grains and feed which cannot be grown using pesticides or chemical fertilizers 

*have outdoor access

As always, the result is in the pudding. Organic chicken made any style, has a distinctive taste, you may recall if you’re 40+. The taste and texture of organic chicken harkens back to a time when it was enjoyed for it a mild savoriness with a hint of meatiness - making you realize what high quality is.

The simple ingredients in this recipe allow the flavor of the organic chicken itself to come to the forefront, while the mix of spices adds an interesting background flavor.


Thoroughly wash and set aside:

4 skinless thighs with bone in, cut into 2

6 drumettes  (upper part of a chicken wing)

Pre-heat oven to 350 degrees. 

Pour 3 TBS cooking oil in a baking dish.

Add 1/2  tsp. sea salt, 4-6 dried red chilies, 1 tsp. cumin seeds, 2 sprigs of fresh rosemary, 8-12 garlic cloves.

Place chicken pieces in dish and bake for about 12 minutes then turn the pieces over and broil at 500 degrees for another 12-14 minutes.

The crispy yet succulent chicken can be served with steamed vegetables and fresh bread.