May 10, 2016 0 Comments
Serves: 4 |
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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. |