Chicken with Cilantro Garlic Paste
The chicken is rubbed with a garlicky cilantro paste and ideally left to marinate for 24 hours.
Ingredients
1 fresh free-range chicken1 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
- Rinse chicken, drain, and pat dry. Lightly pierce chicken skin all over with a fork.
- In a food processor, combine lime juice, cilantro, garlic, ginger, and chiles. Puree until smooth, then pour into a large bowl.
- In a coffee grinder, grind cumin seeds, peppercorns, cloves, and cinnamon. Stir ground spices and salt into cilantro puree.
- 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.
- 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.
- 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.
