Crusted Chicken with Fig Jus
Prep Time: 20 minutes
Cook Time: 90 minutes
Note: All ingredients in blue are available at alcoeats.
|ALCO Garam Masala||1/4 cup + 1 tablespoon|
|Freshly ground pepper||As needed|
|Black Mission figs (stemmed and quartered)||4 dried|
|Tamarind paste||1 tsp|
|Two chickens||3 1/2 pound|
|Vegetable oil||3 tbsp.|
- Preheat the oven to 450°. In a small bowl, mix the ALCO Garam Masala with the oil. In a roasting pan, rub the chickens all over with the garam masala oil and season with salt. Roast the chickens for 15 minutes. Reduce the oven temperature to 350° and continue roasting for 1 hour and 15 minutes, basting twice. Return the oven temperature to 450° and crisp. Transfer the chickens to a carving board and let them rest for about 10 minutes.
- Meanwhile, in a medium saucepan, combine the chicken stock with the garlic and tamarind paste and bring to a boil over high heat. Reduce the heat to low and simmer until the garlic is very soft, about 40 minutes. Strain the stock through a coarse sieve and press the garlic through. Stir in the figs and honey, cover and let steep until the figs are tender, about 10 minutes.
- Carve the chicken. Reheat the fig jus, season with salt and pepper and serve with the chicken.
- Recipe By Sai Viswanath