SOUR ORANGE SPATCHCOCKED CHICKEN
Traditional Cuban flavors combine in a citrusy, garlic marinade for this easy spatchcock chicken. Use a cast-iron skillet to get the deep golden crust on the chicken and ensure even cooking.
Provided by Lisa Lotts
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Zest one of the sour oranges and transfer the zest to a bowl. Cut the oranges into quarters and juice them over a glass measuring cup. Juice the lemon and lime over the measuring cup until you have about 3/4 cup of citrus juice. Set aside.
- In a small bowl, combine the garlic, kosher salt, pepper, cumin, oregano and red pepper flakes. Add the sour orange juice mixture and whisk to combine. Stir in the chopped cilantro and olive oil.
- Flip the chicken onto the breast side so that the backbone is exposed. Use a pair of poultry sheers to cut out the back bone, going up either side of the spine of the chicken (not down the spine itself.) Save the back bone for stock.
- Flip the chicken over so that the breast side is facing up. Use the flat palm of your hand to press firmly on the chicken's breast until it breaks and you're able to flatten out the bird.
- Pour about half of the marinade into a glass baking dish. Place the chicken into the dish and make sure the inside of the chicken is in contact with the marinade. Arrange the chicken with breast side up and pour the remaining marinade over the bird. Rub the bird with the marinade to coat. Cover with plastic wrap and refrigerate 12 hours or overnight, flipping the chicken once or twice during the marinating time.
- Remove the chicken from the refrigerator about an hour before you're cooking it, so that it comes to room temperature.
- Preheat the oven to 450°. Place a 10" cast iron skillet in the oven to heat.
- Remove the chicken from the marinade and pat dry with paper towels. When the oven and pan are hot, use a pair of pot holders to CAREFULLY lift the pan and move it to the stove top. Place the chicken, breast side down into the pan and return to the oven. Roast for 20 minutes.
- After 20 minutes, flip the chicken. Add the onions and potatoes and roll them around in the rendered chicken fat to coat. Arrange the onions and potatoes in a single layer around the chicken and continue cooking for 20 minutes or until chicken is done.
- Transfer the chicken to a cutting board to rest and continue to cook the potatoes and onions for an additional 10 minutes. Remove the skillet from the oven. Transfer the potatoes to a serving platter.
- Place the skillet over a medium high heat. Add the vinegar and scrape up the fond from the bottom of the pan. Add the chicken broth and continue to stir and scrape the pan to loosen any bits from the bottom. Stir in the chopped cilantro and transfer the jus to a bowl for serving.
- Carve the chicken and transfer to the serving platter with potatoes. Sprinkle with additional cilantro for garnish and serve with jus.
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 761 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
MOJO SAUCE
This recipe is an accompaniment for Braised Pork with Mojo Sauce .
Categories Sauce No-Cook Quick & Easy Lime Orange Spice Cilantro Oregano Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 10
Steps:
- Whisk all ingredients in medium bowl.
SOUR ORANGE MOJO
Make and share this Sour Orange Mojo recipe from Food.com.
Provided by evelynathens
Categories Oranges
Time 18m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
- In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
- Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.
Nutrition Facts : Calories 1338.1, Fat 144.9, SaturatedFat 20, Sodium 594.2, Carbohydrate 13.6, Fiber 1.1, Sugar 6.4, Protein 2.2
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)
Provided by Manami
Categories Lemon
Time 50m
Yield 50-60 serving(s)
Number Of Ingredients 7
Steps:
- Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
- Stir in juice.
- Allow to sit for at least 30 minutes or longer at room temperature.
- *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
- Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
- Allow to sit for at least 30 minutes or longer at room temperature.
- In a saucepan heat olive oil to medium hot & then remove from heat.
- Whisk oil in garlic-juice mixture, until well blended.
- Stores for at least a week in the refrigerator.
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