Milk Street Television Season 2 Episode 13 Chicken from Paris to the Middle East

In the thirteenth episode of Milk Street Television's second season, titled "Chicken from Paris to the Middle East," host Christopher Kimball explores the versatility of the humble chicken. Kimball travels to Paris to visit Chef Jean-Georges Vongerichten, who shows him his recipe for roast chicken with garlic and thyme, which involves butterflying the chicken to ensure that it cooks evenly. Kimball then heads to Lebanon, where he learns how to make shish taouk, grilled chicken skewers marinated in yogurt and spices, from Chef Kamal Mouzawak.

Back in the Milk Street kitchen, Kimball and his team make two chicken dishes inspired by these travels. First, they create a roast chicken with curry butter, which involves rubbing the chicken with a blend of spices, butter, and a touch of honey before roasting. The result is a beautifully browned, fragrant chicken that's perfect for a special occasion. They also make a Lebanese-style chicken and rice dish called musakhan, which involves cooking chicken thighs with spices and onions and serving them over rice topped with a sheet of crispy flatbread.

Throughout the episode, Kimball emphasizes the importance of taking risks and trying new things in the kitchen, whether it's a new technique or a new flavor combination. He also highlights the ways in which different cultures have their own unique approaches to cooking chicken, and how these can inform our own cooking. Ultimately, "Chicken from Paris to the Middle East" showcases the many possibilities of this staple ingredient, and inspires viewers to experiment with their own favorite chicken dishes.