Roasted chicken with orange glaze
Roasted chicken is a classic, for many, including world-class chefs, it embodies the ultimate comfort food. The jerky marinade with its French charm suits it extremely well.
Ingredientes · Raciones For 4–6 people
- 1 piece chicken
- 8 pcs spring onions
- 2 pcs chili pepper
- 25g garlic
- 25 g ginger (fresh)
- 15 g allspice
- 30 g fresh coriander
- 80 g cane sugar
- 15 g vegetable oil
- 4 limes
- 4 pcs orange
- 300 ml chicken broth
- 20 ml lemon juice
- 1 star anise
- 1 pinch pepper
- 500 g white cabbage
- 30 g lime juice
- 40 ml rice vinegar
- 15 g caster sugar
- 1 pinch salt
- 1 handful fresh coriander
- 1 piece chili pepper
Método · 3 h 40 min
- Clean the chicken, pat dry with paper towels and tie. Make small cuts in the breast and thighs to allow the marinade to penetrate the meat better.
- Blend the marinade ingredients into a paste. Remove 15 g for the orange glaze.
- Rub the marinade all over the chicken, massaging it thoroughly into the skin and all the folds. Leave the chicken in the refrigerator until the next day.
- Shred the cabbage and mix with the remaining ingredients. Let sit until the chicken is cooked. Toss before serving.
- Take the chicken out of the fridge at least an hour before baking. Preheat the oven to 220°C. Place the chicken on a rack in a baking dish and pour water into the bottom. Place in the oven and bake for about an hour until the chicken is golden brown and cooked through on all sides. Check for doneness by inserting the tip of a knife around the thigh bones: the juices that come out should run clear. After baking, let the chicken rest for at least 10 minutes before carving.
- For the glaze, take the oranges, cut them in half, place them cut side down on a hot pan and lightly brown them. Squeeze the juice, you will need 250 ml. Pour it into a saucepan, add the remaining ingredients and the removed marinade and cook slowly for 3–8 minutes. Drain.
- Divide the chicken among plates, pour over the orange glaze and serve with coleslaw, coriander and chili pepper.