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Pan-Roasted Heritage Chicken with Sorghum Spice Paint

May 10, 2016

Pan-Roasted Heritage Chicken with Sorghum Spice Paint

Serves: 4




For the Spice Paint: 

4 cups chicken stock
1/4 cup brown sugar
1/2 cup rice wine
2 tbsp minced garlic
2 tbsp orange zest
2 tbsp minced ginger
1/4 cup tamarind pulp
2 jalapenos, seeded and minced
1/2 cup soy sauce
1 1/2 tsp Siracha chili sauce
1/2 cup sorghum


For the Chicken: 

1 Joyce Farms Poulet Rouge Chicken
2 tbsp olive oil
1 tbsp olive oil
1 tbsp butter


1. Combine all Spice Paint ingredients, except sugar, and bring to a boil.

    2. Whisk sugar in until completely dissolved.

      3. Cook over high heat until liquid reduces to about 1 1/2 to 2 cups.

      4. Remove from heat and strain, pushing with the back of a ladle to extract most of the liquid into a bowl.

      5. Set liquid aside until ready to cook the chicken.

      6. Heat oven to 400 F.

      7. Heat pan over medium heat with olive oil and butter.

      8. Season chicken with salt and pepper to taste.

      9. Place chicken parts skin side down in pan once butter begins bubbling.
      10. Flip chicken once the skin is golden brown and place in the oven until cooked through to an internal temperature of 165 F.
      11. Remove the chicken pieces from the pan and place in a bowl with 1 ounce of fresh butter and 3 teaspoons of the spice paint and toss to coat the chicken with the spice paint.

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