Chipotle roast chicken

Chipotle roast chicken

By
From
A Lot on Her Plate
Serves
4
Photographer
Helen Cathcart

I love the slightly sweet, smoky warmth of the Mexican chipotle chilli: smoke-dried jalapeño. It works really well with the buttery flesh and crispy skin of roast chicken when fashioned into a marinade, and makes for a fun dish for entertaining friends and family. You can get chipotle chillies from specialist Mexican delis or online. I like to serve this ‘family style’, with the chicken on a big platter in the middle of the table for everyone to help themselves, bowls of warm cumin and garlic black beans, a crunchy salad and corn tortillas.

Ingredients

Quantity Ingredient
1 medium, free-range corn-fed chicken

Chipotle marinade

Quantity Ingredient
2 chipotle chillies
or 2 tablespoons chipotle paste or salsa
1/2 lime, juiced
1 tablespoon fish sauce
1 tablespoon maple syrup
1 tablespoon rapeseed or olive oil
2 garlic cloves

Iceberg lettuce and coriander salad with lime

Quantity Ingredient
1 small iceberg lettuce, washed and shredded
1 red onion, very finely sliced
small bunch fresh coriander leaves
pinch caster sugar
pinch sea salt
1 lime, juiced
1 tablespoon extra-virgin olive oil

To serve

Quantity Ingredient
corn or wheat tortillas
1 portion Cumin + garlic black beans

Method

  1. If using chipotle chillies, rehydrate them in a bowl of boiling water for 10–15 minutes, until soft. Blitz all the marinade ingredients together in a food processor and smother the marinade all over the chicken, rubbing it into the skin. Marinate the chicken for 2 hours or overnight in the fridge then bring it up to room temperature by taking it out of the fridge 30 minutes before you cook it.
  2. Preheat the oven to 180°C.
  3. Put the chicken in a roasting tray and transfer to the oven for 1 hour, removing it to baste it in the juices a couple of times. Remove it from the oven and leave it to rest under some foil. Drain off the juices from the roasting pan, skim off and discard any excess fat and transfer the juices to a bowl or jug, to serve with the chicken.
  4. To make the salad, combine the shredded iceberg, red onion and coriander in a large bowl. To make the dressing, in a bowl, dissolve the salt and sugar in the lime juice and whisk in the olive oil. Dress the salad.
  5. For the tortillas, brush a frying pan with the oil and heat until stinking hot. One at a time, toast each tortilla for about 15 seconds (flipping them over to toast both sides), until warm and soft. Serve in a pile.
  6. Carve the chicken and serve on a warmed serving platter, drizzled with its smoky, spicy roasting juices. Serve with bowls of the salad and warmed through cumin and garlic black beans and tortillas.
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