Butterflied Roasted Chicken with Spiced Butter Rub and Sweet Potato Mash with Crispy Onions
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Butterflied Roasted Chicken with Spiced Butter Rub
Servings: 2-3
Time: 45 mins+ marination
Ingredients:
1 kg roasting chicken, butterflied
About 3 oz. ghee/unsalted butter
1 1/2 – 2 tbsp madras curry powder/meat curry powder
1 tsp onion powder (optional)
1 large garlic clove, minced / 1 tsp garlic powder
1 1/2 tsp sea salt
Method:
For an extra crisp skin, pat dry and lightly salt a butterflied chicken and then, air dry in your refrigerator without any plastic wrap/foil for at least 4 hours or overnight. This is optional.
Remove chicken from fridge and let it come to room temperature. Preheat oven to 200°C/390°F. Pat dry chicken skin.
Soften butter/ ghee and mix curry powder and sea salt with butter/ghee until evenly mixed. Set aside the spiced butter rub.
Using your fingers, gently separate the skin from the entire breast meat without tearing the skin. Spread about half of butter/ghee and curry powder mix evenly under skin. The easiest way is to push a lump of butter under the skin and smoothen it out with your hands by pressing lightly over the skin. Spread half of the remaining spiced butter rub over the rest of the chicken.
Sprinkle some sea salt over chicken and roast in oven for 20 minutes. Using a brush or the back of a spoon, spread the remaining spiced butter rub over the chicken while it is roasting.
Reduce oven temperature to 180°C/350°F and continue to roast chicken till cooked thoroughly, about 20-25 more minutes.
To check for doneness, insert a skewer into the thickest part of the thigh meat, not touching the bone, and the meat juices should run clear or your meat thermometer should read close to 75°C/165°F.
If your chicken is still not crisp, increase your oven temperature and broil it on the highest rack for about 5 minutes. Keep a watchful eye on it as it may overcook or burn quickly.
Remove the chicken from the oven when it is almost done and leave it to rest for 20 minutes to continue cooking.
Top of crispy onions, chillies and curry leaves and serve with sweet potato mash.
Sweet Potato Mash with Crispy Onions:
Servings: 2-3
Time: 30-40mins
Ingredients:
About 2 lbs garnet, orange sweet potato
butter/ghee
salt to taste
Garnish:
large red onion, thinly sliced
fresh red chile, thinly sliced diagonally
1-2 stems curry leaves
Method:
Boil sweet potato in a large pot of water until you’re able to easily pierce the thickest parts of the root with a fork/skewer. Drain and set aside to cool.
When is cool enough to handle but still warm, remove the skin. They should easily tear off when fully cooked. Immediately mash the peeled sweet potato and add spoonfuls of ghee or butter and salt. The residual heat from the sweet potatoes should melt the butter/ghee and the mixture should be smooth and lump free.
For the garnish, in medium fry pan, fry the sliced onions in ghee/butter over a low flame. Once they start browning, immediately remove with slotted spoon and drain on kitchen paper.
For the red chiles, fry till they start wrinkling and remove immediately. For the curry leaves, fry in the same pan till the leaf edges start to curl. Remove and drain on kitchen paper.
Top sweet potato mash and butterflied roast chicken with fried onions, chiles and curry leaves. Drizzle some of ghee/butter used for frying over the chicken and sweet potato mash just before serving.
From cupcakesncurries.com