This year’s Foodie Friday preconference of #AWBU featured four outstanding speakers, including Chef Matthew McClure (@matthewrmcclure) of The Hive at 21CBentonville. He encouraged all of us to eat seasonally and eat locally. Much of his menu at the restaurant is determined by the produce he procures from local vendors and farmers. We were treated to two of his favorites during his presentation which we devoured on the spot. He graciously agreed to share his Roasted Chicken with Garam Masala Spice and OkraTouille recipes with us.
He brought along a little friend to help with the presentation.
We might have been tempted to lick the platter!
We are especially thankful to Taste Arkansas for sponsoring Foodie Friday and supporting ARWB.
How to cut up a chicken into 10 pieces.
- 2 star anise
- 2 guajillo pepper
- 1 cinnamon stick
- 1 teaspoon mustard seed
- 1 teaspoon anise seed
- 1/2 teaspoon pink peppercorns
- 1/2 teaspoon black peppercorns
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cloves
- 1 whole chicken cut into 10 pieces
- 1/4 cup garam masala spice mix
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- Toast the spices and then grind into a fine powder.
- Massage the chicken with all spices, salt and sugar.
- Roast the chicekn in a 375 degree oven for 25-35 minutes until done.
- Remove from the oven and allow to rest for 5-10 minutes.
- 1 yellow onion, diced
- 1 pint chopped tomatoes
- 1 cup summer squash, diced
- 1 pint fresh okra, sliced 1/2-inch thick
- Aleppo pepper
- salt
- canola oil
- Stew the onion with oil and salt until translucent.
- Add chopped tomato to onions and continue to stew until they are completely cooked through and tender.
- In a cast iron pan, begin to sear the squash and okra over medium-high heat in canola oil; do not overcook. Allow the squash to cook until it is golden-brown but not mushy.
- Repeat this process until all of the squash and okra are cooked and added to the stew.
- Once the stew is built, simmer over low heat for 20 minutes to allow the flavors to blend and to thoroughly cook the okra.
- Finish with a generous pinch of Aleppa pepper.
- Taste and adjust seasoning as desired.
Debbie Arnold serves as a co-administrator for Arkansas Women Bloggers and pontificates and eats at Dining With Debbie. She and her Hubby split their time between Central and Northwest Arkansas. She loves to cook, develop recipes and have play dates with her two perfect grands. Mostly, she has play dates with the Perfect Ones. If you’re interested in writing for Foodie Friday, she’s the one to contact.
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I loved this dish! Thank you for coming and cooking for us!
So glad to have this recipe!! Yum!!
This was yummy and I loved the generous samples we received. It was a great Foodie Friday.
Thanks Dorothy. So glad you came and enjoyed yourself.
Great food and great day! Thanks for the recipes!
You bet! I stopped by The Hive this weekend just to say hello to Matt and to thank him again. He said he really enjoyed himself and us. He was so incredibly nice to work with.