Spicy Herbed Chicken
If you've previously tried and enjoyed Kastaz Roasted Poultry, then I can pretty much guarantee you'll also love this spicy herbed chicken. The complex and well-rounded herby seasoning paste makes for a wonderfully flavourful bird.
Although there are a variety of approaches when it comes to the preparation of this dish, I am quite partial to blending everything up into a smooth, fragrant paste and slathering it on. I find that this produces a very even distribution.
1 Tyrians don't really distinguish between ghost peppers, scotch bonnets, and habaneros. They are all in the "very hot" category and "ghost pepper" tends to get used as an umbrella term to refer to anything in that category. I opted for a de-seeded habanero here as I was going for a more mellow flavour and was concerned that a true ghost pepper would send it into "searingly spicy" territory. If you'd like something with a bit more kick without going all the way to "insanely hot", feel free to add a second habanero or try leaving the seeds and pith in. Back
Although there are a variety of approaches when it comes to the preparation of this dish, I am quite partial to blending everything up into a smooth, fragrant paste and slathering it on. I find that this produces a very even distribution.
Spicy Herbed Chicken
Ingredients
- 1 large (~3kg) chicken
- 1 1/2 Tbsp. coarse sea salt
- black pepper, to taste
- 1 bowl Fancy Tangy Sautee Mix
- 1 pile Zesty Herbs
- 1 habanero pepper1, seeds and pith removed
- 1-2 Tbsp. water
Directions
- Dry off the chicken and rub it with salt, inside and out. (Be sure to remove the neck or any organs that may be stuffed inside the body cavity first.)
- Sprinkle generously with freshly ground black pepper.
- Place the chicken, breast side up, on a plate or in a roasting pan and refrigerate, uncovered, for 12-24 hours.
- Prep your sautee mix. For this recipe you can skip the chopping and just toss everything straight into the blender.
- Add the herbs and habanero to the blender with the sautee mix.
- Purée until smooth, adding water as necessary to make it into a smooth paste.
- Slather the chicken all over wtih the herby, green paste. Inside and out. Make sure to get a bit on the underside of the chicken too.
- Preheat oven to 450°F (230°C).
- Once oven is preheated, add the chicken and then immediately reduce the oven temperature to 305°F (180°C).
- Roast at 350°F (180°C) for 2-2.5 hours.
- The drippings make a marvelous gravy, just whisk in a bit of flour and cook until thickened.
1 Tyrians don't really distinguish between ghost peppers, scotch bonnets, and habaneros. They are all in the "very hot" category and "ghost pepper" tends to get used as an umbrella term to refer to anything in that category. I opted for a de-seeded habanero here as I was going for a more mellow flavour and was concerned that a true ghost pepper would send it into "searingly spicy" territory. If you'd like something with a bit more kick without going all the way to "insanely hot", feel free to add a second habanero or try leaving the seeds and pith in. Back
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