Tamarind-Golden Raisin Glazed Roasted Chicken with Apple-Onion Potato Purée
Sweet sour raisin glaze with tamarind and orange roasts chicken to perfection.
- 2 cups freshly squeezed orange juice
- 1/2 cup seedless tamarind paste
- 1 cup California golden raisins
- 2 1/2 tablespoons butter, divided
- 1 chicken (3 to 4 pounds), trussed
- Salt and pepper
- 1 cup Spanish onions, cut in matchstick-size pieces (julienne)
- 1 Idaho potato; peeled, diced and boiled
- 1 MacIntosh apple; peeled, cored and chopped
- 1/2 cup chicken stock
- 1/4 cup heavy cream
Measure orange juice, tamarind paste and raisins into small saucepan and whisk over medium heat for 5 minutes. Purée for 2 minutes or until smooth.
Place trussed chicken in roasting pan and season with salt and pepper. Brush chicken all over with Glaze and roast at 325°F for 45 to 60 minutes or until juices run clear. Brush on additional Glaze every 15 minutes while roasting.
Bring any remaining glaze to boil. Reduce to simmer and cook for 5 minutes.
Cook onions with 1/2 tablespoon butter over medium heat for 10 minutes or until golden brown and caramelized. Remove 2/3 onions and reserve. Add the potatoes, apple and stock to pan and simmer for 7 to 8 minutes or until apples are tender; purée in food processor with remaining 2 tablespoons butter and cream until smooth. Season to taste with salt and pepper.
Carve chicken. Place mound of purée in center of each of 8 plates. Divide and spoon reserved caramelized onions and roasted chicken on top. Spoon more glaze over chicken and around plate; sprinkle with freshly ground black pepper.
From: The Kitchen Sessions with Charlie Trotter, Ten Speed Press, 1999
Nutrition Facts Per Serving
Calories 570 (51% from fat); Total Fat 32g (sat 11g, mono 13g, poly 6g, trans 0g ); Cholesterol 150mg; Protein 34g; Carbohydrate 36g; (Dietary Fiber 2g; Sugars 23g; ); Iron 2mg; Sodium 210mg; Calcium 54mg; Potassium 826mg
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