Tamarind-Golden Raisin Glazed Roasted Chicken with Apple-Onion Potato Purée

Submitted by: Charlie Trotter

Sweet sour raisin glaze with tamarind and orange roasts chicken to perfection.

Details

INGREDIENTS

    Glaze

    • 2 cups freshly squeezed orange juice
    • 1/2 cup seedless tamarind paste
    • 1 cup California golden raisins
    • 2 1/2 tablespoons butter, divided

    Chicken

    • 1 chicken (3 to 4 pounds), trussed
    • Salt and pepper

    Purée

    • 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

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Sweet sour raisin glaze with tamarind and orange roasts chicken to perfection.

    Posted in :,
    • Ready Time :
      0 min

    Servings

    8

    Ingredients

      Glaze

      • 2 cups freshly squeezed orange juice
      • 1/2 cup seedless tamarind paste
      • 1 cup California golden raisins
      • 2 1/2 tablespoons butter, divided

      Chicken

      • 1 chicken (3 to 4 pounds), trussed
      • Salt and pepper

      Purée

      • 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

      Directions

      Tamarind-raisin Glaze

      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.

      Chicken

      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.

      Purée

      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.

      To Assemble

      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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