The next time you're at a loss for a new way to serve chicken, try this roasted bird with a kick.
Serve with cold sesame noodles.
Servings: 4 - 5
- 2 small red bird's-eye chili peppers, cut in half, stemmed and seeded
- 1/3 cup coconut cream (the thick cream skimmed off the top of a can of coconut milk)
- Finely grated zest and freshly squeezed juice of 2 limes, plus 2 limes cut into round slices (at least 2 teaspoons zest and 1/4 cup juice)
- Handful of fresh cilantro (tender stems included)
- One 3 1/2-pound whole free-range chicken, gizzards/packet removed and excess fat and skin trimmed off
Preheat the oven to 350 degrees. Have a medium roasting pan or baking dish at hand.
Combine the chili peppers and coconut cream in a food processor; puree until well blended, then add the lime zest and juice and the cilantro. Pulse to form a loose paste.
Use paper towels to pat the chicken dry. Use kitchen twine to tie the legs (trussing), if desired. Use your fingers to loosen the skin over the breasts and thighs. Use a sharp knife to slash the thighs in two places.
Push most of the paste under the loosened skin; rub the rest of it into the thighs of the bird.
Lay the lime slices on the bottom of the roasting pan, then place the chicken on top of them. Cover with aluminum foil; roast for 40 minutes, then remove from the oven, discard the foil and baste the chicken with the pan juices. Return to the oven and roast for 30 to 40 minutes, basting occasionally. The bird should be nicely browned, and the internal temperature of the thighs, measured away from the bone, should register 175 degrees on an instant-read thermometer.
Let rest for at least 5 minutes before cutting into serving portions. Serve with the pan juices.
Adapted from "Take Five Ingredients: 95 Delicious Dishes Using Just 5 Ingredients," by James Tanner (Kyle, 2011).
Tested by Bonnie S. Benwick.
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