Roasted Chicken with Chintestle, Orange and Honey

Serves 6-8

INGREDIENTS

For the marinade:
  • 3 cloves garlic, peeled
  • 1 teaspoon SOMH Sea Salt
  • ½ teaspoon black pepper corns
  • 2 tablespoons SOMH Chintestle Paste
  • 2 tablespoons honey
  • ½ cup orange juice
  • ¼ cup olive oil
For the roasting:
  • Three or more of the following vegetables:
  • 1 ½ large white onions, thick wedges
  • 1 ½ chile poblanos, roasted peeled and cut in slices
  • 2 carrots, peeled and cut into long slices
  • 2 chayotes, peeled and cut into long wedges
  • 4 stalks celery, cut in large diagonal slices
  • 3 small young squash, cut in ¼s
  • 5 garlic cloves, peeled and chopped fine
  • ½ cup parsley or garlic chives, or mix, chopped fine
  • 1 teaspoon SOMH Sea Salt, to taste
  • 1 whole chicken, cleaned and cut into 8 pieces
  • 4 lines, halved
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METHOD

For the marinade: In a molcajete or blender, grind the garlic cloves with the salt and pepper until it makes a smooth paste. Add the Chintestle Paste, honey, orange juice and enough olive oil to make a mayonnaise like consistency. When it is well incorporated, set aside.

For the roasting: Toss the vegetables together in a large bowl coat with half of the Chintestle marinade. Toss with herbs. Adjust the salt, if needed. Place vegetables in a large roasting pan. Coat the chicken with remaining Chintestle marinade, sea salt and pepper the chicken pieces and place the chicken on top of the vegetables add the remaining marinade on the top of the chicken.

Roast at 375* F for 15 minutes, uncovered, then lower the heat to 300* and continue to bake covered, for 60 minutes more, until done. For each person, spoon a mixture of the roasted vegetables on a plate and top with the piece of chicken. Serve with fresh corn tortillas and lime.

Other uses: Chintestle paste can be used, to beans, add a smokiness to the flavor of a stew or mix with roasted tomatillos to make an instant salsa.

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