Serving the Guest: A Sufi Cookbook
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In the end, the many kinds of food and drink are one. When one food satisfies you fully, suddenly fifty more are undesirable. There's double vision in hunger, for you see one thing as a hundred thousand.
Rumi
Roast Chicken with Honey & Rosewater
 Roasting pan
Total time: 1-½ hours
7 lbs. chicken, cut into serving pieces
6 tbsp. butter (¾ stick)
½ cup honey
3 tbsp. rosewater

Preheat oven to 350°F. Trim excess skin and fat from chicken parts; arrange on a rack in a large, shallow roasting pan. Melt the butter over low heat in a small, heavy pan. Add the honey; warm gently and stir until it is well combined with the butter. Turn off the heat and add rosewater, blending well. Brush chicken parts all over with this mixture. Roast the chicken for an hour, or until done, basting frequently with drippings or any remaining basting mixture. The chicken skin will darken considerably as the honey caramelizes. Don't be alarmed; it's delicious. Allow the chicken to rest for 10 minutes before serving.

 
 

from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
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