spice-rubbed chicken
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From the streets of Kuala Lumpur to your kitchen, Zak Pelaccio's dish makes a hearty winter meal.
yield
2 serving(s)
prep time
10 Min
cook time
2 Hr
method
Stove Top
Ingredients For spice-rubbed chicken
- SPICE PASTE
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3thai chiles, tops trimmed (thin-skinned, hot red chiles, aka bird's-eye, or substitute fresh cayenne chiles)
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2 ozyoung ginger (with green root and pink tips), or substitute regular ginger
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3 clovegarlic, peeled
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2cilantro stems (leaves reserved)
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1 tspground turmeric
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1 Tbsplime zest
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1small fryer chicken, about 3 lbs, cut into 6 pieces
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coarse salt
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ground black pepper
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6 Tbspunsalted butter
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2 mdwhite onions, cut into 1/2-inch rounds
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3 stalkchinese celery, or 4 thin interior stalks of regular celery, cut into 2-inch pieces (leaves reserved for garnish)
- FOR GARNISH
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2 sprigvietnamese mint leaves (or fresh mint leaves), torn into small pieces
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2 sprigthai basil leaves, torn (or substitute standard italian basil) reserved
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reserved cilantro leaves
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torn reserved celery leaves, torn
How To Make spice-rubbed chicken
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11. Preheat oven to 325 degrees. 2. Using food processor or blender (or mortar and pestle), combine spice ingredients into a paste. (Does not need to be completely smooth; avoid mixing until watery.) 3. Rinse and dry chicken very well. Season liberally with salt and black pepper. 4. In a bowl, use hands to mash butter until it softens; mix in spice paste. (If butter starts to melt or becomes too soft, place in refrigerator for about 15 minutes.) Rub butter paste over chicken pieces, coating all sides. 5. Place onions and celery in a heavy-duty pot (at least 5 quarts) and toss with salt and pepper. Arrange chicken on seasoned vegetables, cover pot, and place in preheated oven until chicken breasts are cooked through but still moist, about 1 1/2 hours, basting occasionally. Remove breasts (spooning some cooking broth over them) and reserve, leaving pot in oven until dark meat is thoroughly cooked, about another 15 minutes. Remove pot from oven, return breasts, and let dish rest covered for 15 to 20 minutes. To serve: In two shallow bowls, make a bed of vegetables and arrange chicken on top. Spoon liquid over; sprinkle with garnish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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