4 servings / Preparation 30 minutes / Marinate: overnight / Grill 40 minutes
| 25 g chili paste 50 g butter 50 ml maple syrup 2 cloves garlic, crushed 1 chicken, about 1.5 kg For the spice mix (for 300 g, I need 50 g for the chicken) 10 g fennel seeds 1 teaspoon cumin 1 teaspoon black peppercorns 1 teaspoon coriander seeds 100 g dark brown sugar 50 g caster sugar 10 g dried garlic 100 g fine salt 15 g smoked ground paprika 30 g sweet pepper 1 teaspoon dried oregano 1 teaspoon ground chili For salad 1 iceberg lettuce 2 slices of bread, torn into pieces olive oil 1 onion, sliced into thin rounds 100 g blue cheese 100 ml buttermilk 4 spring onions, sliced into thin rounds |
1. First, I make the spice mix. In a frying pan over medium heat, I roast the fennel seeds, cumin, peppercorns, and coriander seeds, stirring occasionally, until they become fragrant. This takes a few minutes. Then I pour the spices into a bowl, let them cool, and then roughly blend them. I add the remaining ingredients and blend them thoroughly again. I weigh the spice mix, return 50 g to the blender, and save the rest for another time. 2. Add chili paste, butter, maple syrup, garlic to the spice mixture in a blender and blend until a paste forms.
3. I prepare the chicken. I wash and dry it, place it breast side down on the work surface. I use poultry shears to cut the spine from both sides along its entire length and remove it. Then I turn the chicken over, press it with my palms against the work surface to flatten it, tuck the wings under the chicken, make a few 1 cm deep cuts in the thighs with a sharp knife, and pierce the chicken with two skewers to hold it together.
4. I thoroughly coat the whole chicken with the paste from the blender on all sides and put it in the refrigerator overnight.
5. Heat the grill. Place the chicken on the grill, skin side down, cover with foil and grill for about 15 minutes, then turn it over, cover with foil again and grill for about another 25 minutes, until the chicken is done. Let it rest for 10 minutes. The chicken can also be cooked in an oven preheated to 220°C. Lightly grease a baking dish or baking dish and place the chicken skin side down. Then follow the same procedure as on the grill.
6. I have time to prepare the salad. I cut the iceberg lettuce into quarters and cut each quarter into a rectangle. I spread the bread slices on a baking sheet and let them toast evenly in the oven at 200°C.
7. Heat about 2 tablespoons of oil in a frying pan over low heat, add the onion and fry, stirring occasionally, until the onion caramelizes and has a beautiful golden brown color. Remove the frying pan from the heat.
8. I prepare the dressing. I mix the blue cheese and buttermilk with a fork in a bowl. I divide the prepared pieces of salad onto plates, pour the dressing over them, sprinkle with fried onions, spring onion rings and crumble toasted bread on top. I serve with grilled chicken.
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You can find this recipe, and many others, in my cookbook Diary of Dita P. 2.
