Curried, Orange Ginger Chicken
This was the first time I cut a chicken down like this and it wasn’t too hard. Prep time was only about 15 minutes and the chicken is cooked in 35-40 minutes. It was really delicious – the sauce makes the dish. I only had blood oranges, which is why they look so dark in the picture – but they worked. We served it with a fresh green salad and baked sweet potatoes.
Whole chickens are much less expensive then buying individual parts, and if you have a Trader Joe’s nearby they have very reasonably priced organic chicken.
3-1/2 pounds Whole Organic, Free Range Chicken
6 slices Fresh Ginger
2 teaspoons Kosher Or Sea Salt
1/2 teaspoons Ginger Powder
1 teaspoon Curry Powder
1/2 teaspoons Freshly Ground Black Pepper
2 Tablespoons Organic Coconut Oil
1/4 cups White Wine
1 whole Orange, Cut Into 4 Sections
Preheat your oven to 475F.
1. Turn the chicken breast-side down. Using a pair of sharp kitchen shears, begin cutting 3/4″ to the right side of the backbone and cut all the way to the other end. Repeat with the left side.
Discard the backbone (or save for stock). Lay the chicken flat on the cutting board, skin side up. Use the palm of your hands to press down on the breast to break the rib bones and flatten. Pat the chicken on both sides very dry. Season the chicken on both sides with salt, ginger powder, curry powder and pepper.
2. Heat a large oven-safe frying pan (I prefer cast-iron) large enough to fit the chicken over medium-high heat. When the pan is very hot, add the cooking oil and swirl to coat. Carefully lay the chicken skin side down in the pan. Scatter the ginger and oranges around the bird. Let cook for 2 minutes. Turn off stove, place the entire pan into the oven for 10 minutes.
3. After 10 minutes, remove from the oven and carefully turn the bird over so it is skin side up. The skin should be browned. Return pan to the oven and roast for 25 to 30 minutes, or until the thickest part of the breast not touching bone is 165F. Remove the bird from the pan and tent with tin foil to keep warm.
4. Keep the orange wedges. Discard all but 3 tablespoons of the pan drippings from the pan. Place the pan onto your stove top and turn the heat to medium-low. Pour in the white wine and scrape the surface of the pan to loosen any bits. Squeeze 2 of the roasted orange wedges into the pan and reduce sauce by half. Taste and season with salt and pepper. Pour over chicken. Enjoy!
Read more, great Pennywise Platter Thursday posts here, http://www.thenourishinggourmet.com/2009/11/pennywise-platter-thursday-1112.html
Read more, great Fight Back Friday posts here, http://www.foodrenegade.com/fight-back-friday-november-6th/