SPICE RUBBED CHICKEN

SPICE RUBBED CHICKEN image

Yield 2 hearty servings

Number Of Ingredients 17

Previous Next

3 Thai chiles, tops trimmed (thin-skinned, hot red chiles or substitute fresh cayenne-chiles)
1/2 inch ginger
3 garlic cloves, peeled
2 cilantro stems (leaves reserved)
1 tsp ground tumeric
1 tbsp lime zest
1 small fryer chicken (3lbs) cut up into 6 pieces
course salt
ground black pepper
6 tbsp unsalted butter
2 medium white onions, cut into 1/2 inch rounds
3 stalks Chinese celery, or 4 thin interior stalks of regular celery, cut into 2 inch pieces (leaves reserved for garnish)
For Garnish:
2 sprigs Vietnamese mint leaves or fresh mint leaves, torn into small pieces
2 sprigs Thai basil leaves, torn (or substitute standard Italian basil)
reserved cilantro leaves, torn
reserved celery leaves, torn

Steps:

Preheat oven to 325 degrees. 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.) Rinse and dry chicken very well. Season liberally with salt and black pepper. In a bowl, use hands to mash butter until it softens; mix in spice paste. (If butter starts to melt or become too soft, place in fridge for 15 minutes). Rub butter paste over chicken pieces, coating all sides. 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, and 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.