ROAST CATALAN CHICKEN WITH HONEY AND CUMIN
This says it is a Penelope Casas recipe from ‘The Foods and Wines of Spain’. I mentioned on the weekly planning thread that this sounded similar to a Pinchos Morunos recipe that I like (here or here), but this tasted a bit flat by comparison.
I roasted boned chicken thighs that had been marinated for a couple of days on the stovetop, then removed them and roasted potatoes and chunks of red onions to make it more substantial.
In the end, I doctored the chicken with more garlic, more cumin, and a pinch of smoked paprika to boost the flavor.
(Maybe this would work well for a nice chicken roasted whole, which needs little enhancement.)
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