Chicken for the New Year's table
2 servings
30 minutes
Chicken for the New Year's table is a refined dish of Russian cuisine, perfectly suited for a festive feast. This recipe combines aromatic mustard oil, spicy dry adjika, refreshing lemon juice, and savory Worcestershire sauce to create a rich flavor with pleasant spiciness. Dijon mustard and ground ginger add depth to the taste, while salt acts as a base allowing the chicken to roast evenly while retaining juiciness. The dish cooks quickly – just 20-25 minutes in the oven, making it an ideal choice for welcoming guests. Serving hot, slightly cooled chicken will highlight the coziness and warmth of the holiday, while its crispy crust and tender meat will be the centerpiece of the New Year's table.
1
Pour oil into a deep container.
- Mustard oil: 2 tablespoons
2
Add dry adjika.
- Dry adjika (spice blend): 1 tablespoon
3
Squeeze the lemon juice.
- Lemon juice: 1 tablespoon
4
Add Worcestershire sauce.
- Worcestershire sauce: 2 tablespoons
5
Add Dijon mustard.
- Dijon mustard: 1 tablespoon
6
Add ground ginger and chili. Mix.
- Ground ginger: 1 tablespoon
- Chili powder: 2 tablespoons
7
Sprinkle salt in the baking dish.
- Salt: 500 g
8
Place the chicken, coated with the sauce on all sides, on top of the salt.
- Poussin (spring chicken): 1 piece
9
Send to a preheated oven at 180 degrees for 20-25 minutes (depending on the size of the chicken).
10
Let it cool a bit and serve.