Politichicken.
Fuel your fight.
Something very scary is happening in the United States, in both our court of highest power as well as the court of public opinion. For many people, this is triggering and angering and terrifying. I am furious. I am furious. I am furious.
Today’s recipe is basic - it’s roasted chicken. But the value here is really in the lacquer: a thick, glossy sauce - spicy, sweet, salty, tangy, sticky, perfect - that elevates anything you put it on. Use it on tofu or salmon or lamb meatballs, on grilled veggies, drizzled over hot rice, basted onto ears of fresh corn, as a sauce for stir-fry or dipping dumplings. It comes together quickly, with things you already have, and makes any last-minute meal feel thoughtful. It is powerful.
And to that end, I hope that this recipe has value to you: I hope you read it and think, “I will use this, and often, on weeknights, at times when I am weary.” And if that is the case, then I beg you, today, to take a moment to determine the actual monetary value of this recipe to you, and to donate that amount to an abortion fund.
The rate of abortions does not decrease when access to legal abortion is denied - but the number of women who survive the procedure does.
You can find a list of verified abortion funds by state here, and if you live in a state where abortion access is already protected by law, consider donating to a fund elsewhere.
This effort may seem small, but mountains are made of pebbles, and skyscrapers of bricks.
Lacquered Chicken
Inspired by my friend HeeJee. This amount of glaze will adequately dress about 4 pounds of chicken parts; multiply or divide as needed. Feel free to eyeball; this needn’t be exact. Line your baking sheet with foil or parchment for easy cleanup. Do not skip the floral component: it adds a depth of flavor without any hint of perfuminess or soapiness, I promise. If you can find rose harissa, you can use that here, but it’s not easy to get and I like this version better anyway.
Ingredients
3-4 pounds of skin-on, bone-in chicken thighs & legs
salt & freshly cracked pepper
2 tablespoons of harissa (the Trader Joe’s version is actually great)
2 tablespoons of soy sauce (or tamari)
2 tablespoons of maple syrup, agave, or honey
2 tablespoons of dijon mustard
2 tablespoons of ketchup
2 tablespoons of a neutral oil (I use avocado)
1 tablespoon of vinegar (truly any kind) or fresh lemon juice
2 teaspoons of rosewater or orange blossom water
Instructions
Preheat oven to 400F.
Season chicken pieces well with salt & pepper and set aside.
Whisk together remaining ingredients. Taste your glaze: do you want it to be saltier, or spicier, or sweeter? Is it too thick or too thin? Adjust as needed. Make it yours.
Dredge the chicken in the sauce, reserving any extra, and arrange in an evenly spaced layer on a baking sheet.
Bake in the center of your oven for 50-60 minutes, pausing once in the middle of cooking to baste any remaining sauce onto the tops of the crisping skin and to rotate the pan. Discard all excess glaze after basting. The pools and puddles of sauce on the sheet will be crispy and black and burnt. It’s fine. It’s not over-cooking. Don’t stop roasting too soon: the long cook time ensures tender, silky meat and thin, crispy skin.
Serve with scattered fresh herbs like chives or cilantro, with crushed peanuts or dukkah, with pickled onions, with whatever you want. Eat. Feel fortified & keep fighting. xo.