Chicken with Cilantro Garlic Paste

The chicken is rubbed with a garlicky cilantro paste and ideally left to marinate for 24 hours.
Chicken with Cilantro Garlic Paste

Ingredients

1 fresh free-range chicken
1 cup lime juice
1 pound cilantro, coarsely chopped
20 whole cloves garlic, peeled
½ cup thinly sliced peeled fresh ginger
2 mild-to-moderately hot chile peppers, cut crosswise into pieces
2 tablespoons cumin seeds
3 teaspoons black peppercorns
8 cloves
1 cinnamon stick
2 teaspoons kosher salt

Nutrition Facts

Per serving: 486 calories, 16 g fat (4.4 g saturated), 6.3 g carbohydrates, 77 g protein, 1.7 g fiber, 383 mg sodium (17% Daily Value).

Directions

  1. Rinse chicken, drain, and pat dry. Lightly pierce chicken skin all over with a fork.

     

  2. In a food processor, combine lime juice, cilantro, garlic, ginger, and chiles. Puree until smooth, then pour into a large bowl.

     

  3. In a coffee grinder, grind cumin seeds, peppercorns, cloves, and cinnamon. Stir ground spices and salt into cilantro puree.

     

  4. Rub marinade all over chicken and under skin. In a large, lidded container, marinate the chicken in the refrigerator for at least 6 hours, ideally up to 24 hours. Refrigerate any leftover marinade.

     

  5. When ready to cook: Preheat oven to 400°F. Put about 1/8 inch water in the bottom of a large roasting pan, fit chicken into pan, breast up, and lightly pat dry with paper towels to remove any remaining marinade from skin.

     

  6. Roast chicken, about 15 minutes per pound. (Turn oven down to 350°F after a half hour and baste every 10 to 15 minutes.) When internal white-meat temperature reaches 165°F, remove from oven and let stand for about 20 minutes to allow juices to redistribute. Carve chicken into moderately thin slices and serve, passing pan juices at the table.