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Featured from: Adventures in Delicious
1 whole roasting chicken
2 teaspoons sea salt
1 stalk lemongrass, white portion, bruised and finely chopped (see video)
2 teaspoons minced ginger
1 clove minced garlic
2 tablespoons butter
2 tablespoons coconut oil
1 cinnamon stick
2 whole star anise
1 handful cilantro with stems attached
Zest of ½ kaffir lime
Zest of 1 Buddha’s hand or 2 meyer lemons
2 kaffir lime leaves
6 slices of ginger
1 stalk lemongrass, the white portion, bruised (see video)
8 cloves garlic with skin left on
1 Thai chili pepper or 1 teaspoon red or green curry paste (or both if you like extra spice!)
1 can coconut milk
Chopped cilantro, to garnish
Chopped Thai basil, to garnish
In a small bowl make a paste of the sea salt, black pepper, 1 teaspoon minced lemongrass, the minced ginger, 1 clove minced garlic, and 1 tablespoon of the coconut oil. Set aside.
Rinse and thoroughly dry your chicken. Gently run your fingers under the skin of the chicken breasts and rub some of the paste mixture under the skin of the chicken. Next carefully make a small cut in each thigh and rub paste under the skin of the chicken legs and thighs as well. Set the bird aside.
When ready to cook the chicken, preheat the oven to 375°F.
Melt the butter in a large Dutch oven over medium heat, then add the coconut oil. Place the chicken in the pot and brown it on all sides using a pair of tongs to turn the chicken, this should take about 5 to 10 minutes. Once browned remove the chicken from the pan and place it on a plate, pour off most of the fat in the pot.
Place the chicken back into the pot breast side up and add to the pot the cinnamon stick, star anise, cilantro, citrus zest, ginger, bruised lemongrass, garlic, thai chili and or curry paste and coconut milk. Cook covered for one hour, basting every 20 minutes. After an hour has past remove the lid and cook uncovered for 30 additional minutes. The chicken is done when its temperature reaches 165°F and the meat is tender and easily falling off the bones.
Remove the chicken from the pot and set aside to carve. If you like you can serve the sauce atop the chicken as is or you can strain the sauce from the solids in the pan. Place the sauce in a sauce pan and slightly reduce to thicken over medium high heat.
I like to serve this with rice and wilted bok choy seasoned with toasted sesame oil, soy sauce and red pepper flakes.
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Citrus is coming in!
Mandarin, Valencia Orange, Kaffir Lime, Yuzu, Meyer Lemon, Finger Lime, Calamondin Lime & an appearance by Starfruit!
(Sorry for the very loud refrigerator noises – we wanted to use the awesome produce wall for backdrop, but we’ll think twice next week, enjoy!)
When gloomy winter weather brings yet another bounty of hearty greens and root vegetables, the menu can start to look a little bleak. What better time for bright, fragrant citrus to take the stage? There are the usual players, of course, sunny lemons and heady, sweet oranges but don’t discount the numerous other quirky varieties just waiting to awaken our palettes and invigorate our dishes.
Be on the lookout for the flavor-packed, easy-to-peel Satsuma tangerine, one of the first to appear on the scene. Next up are the charming mandarinquats, a hybrid nagami kumquat and mandarin orange variety, ready to eat-out-of hand but even better candied and preserved. Packing a smaller, but no less tasty, punch are the tiny limequats—a cross between a Mexican key lime and a kumquat, great for saucing or wedging in the neck of a cold beverage. And rounding out the eclectic bunch is the wrinkly, local-grown kaffir lime. Powerfully pungent and perfect for zesting, these little fruits are a welcome reminder of the upcoming warm, summer months.
So when that beautiful bunch of kale comes by again and you just can’t think of roasting another potato, remember the citrus—for all it’s sunny freshness, it’s just the thing to get us through.
|Citrus Variety||Lbs. sold Jan 2009- Jan 2010|