TURMERIC CHICKEN WITH TOUM

Turmeric Chicken With Toum image

This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.

Provided by Ori Menashe

Categories Dinner Lunch Roast Chicken Garlic Fennel Orange Juice Yogurt Marinate Blender Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free

Yield Makes 1 chicken; serves 2 to 4

Number Of Ingredients 22

Ingredients

Toum
14 large garlic cloves, roughly chopped
2 tablespoons freshly squeezed lemon juice
1 heaping teaspoon kosher salt
2 tablespoons orange blossom water
1 1⁄3 cups canola oil
Marinade
1 tablespoon ground turmeric
2 teaspoons ground dried orange peel
1 teaspoon ground fennel seeds
3⁄4 teaspoon ground cumin
1 1⁄2 teaspoons ground coriander
1 garlic clove, grated with a Microplane
1 (1-inch) piece fresh turmeric, peeled and grated with a Microplane
1 tablespoon freshly squeezed orange juice
1 tablespoon plus 1 teaspoon orange blossom water
3⁄4 cup whole milk Greek yogurt
Chicken
One (3 1⁄2-pound) whole chicken, neck, wing tips, and innards removed
1 tablespoon plus 2 1⁄2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Special Equipment: Kitchen twine (8 inches long), instant-read thermometer (optional)

Steps:

Toum
Combine the garlic, lemon juice, salt, and orange blossom water in a blender. Pulse on the lowest setting until just combined. Then in a slow and steady stream, add the oil while continuing to blend on low, gradually increasing the speed to medium-high until the mixture has fully emulsified. The consistency should be similar to mayonnaise with some soft peaks.
Store in an airtight container in the refrigerator for up to 1 week. The consistency will thicken slightly after refrigeration.
Note: The garlic is what binds the oil with the other liquids to make more of a solidified consistency. If you double this recipe, it will be even easier for your blender to emulsify the ingredients.
Marinade
In a bowl, combine the ground turmeric, orange peel, fennel, cumin, coriander, garlic, and fresh turmeric. Then add the orange juice, orange blossom water, and yogurt and stir to combine.
Chicken
Season the cavity of the chicken with salt and pepper. Rub some of the marinade inside the cavity of the chicken.
Using kitchen twine, tie the legs together. I like to keep the wings loose and not tied so the breasts and wings get crispy.
Evenly season the outside of the chicken with salt and pepper. Place the chicken on a sheet pan and let it sit, uncovered, at room temperature for 30 minutes. Then rub the marinade all over the outside. (It may seem like a lot but use it all.) Transfer the sheet pan, uncovered, to the refrigerator and marinate overnight.
When ready to cook, remove the chicken from the refrigerator and let sit at room temperature for 2 hours prior to cooking. (Cooking the chicken cold will take longer and might dry out the meat.)
Preheat the oven to 450°F. Place the chicken breast-side up on the rack of a roasting pan. Roast for 40 to 50 minutes (if the skin is browning too quickly, decrease the heat to 375°F), until the meat between the leg and thigh feels tender to the touch or using an instant-read thermometer placed in the thigh, the temperature reaches 160° to 165°F. Remove the chicken from the oven and let rest for 15 minutes to let the juices redistribute. Cut off the kitchen twine, carve, and serve with a side of toum.