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1/4 cup canned coconut cream, full fat (the white part from the can)
3 tablespoons canned chipotles in adobo sauce (I like Embasa brand)
4 cloves garlic, peeled
1 tablespoon smoked paprika
1 teaspoon salt, plus extra for seasoning chicken (about 1/2 teaspoon)
3 russet potatoes, washed and sliced into one-inch rounds
3 tablespoons Gefen Light Olive Oil or other extra-light olive oil, divided
1/2 teaspoon salt
1 whole 4- to 5-pound chicken, spatchcocked (ask your butcher to do this for you; otherwise, follow instructions below)
1/3 cup Gefen Mayonnaise
1/4 cup coconut cream (the white part from the can)
1/2 cup chopped cilantro
1/2 teaspoon salt
2 tablespoons Heaven & Earth Lemon Juice
1 tablespoon Gefen Olive Oil
Preheat oven to 425 degrees Fahrenheit.
Prepare the chipotle rub. In a food processor or in a large cup with an immersion blender, purée the coconut cream, three tablespoons of chipotles in adobo sauce (use some of the actual chipotles if you like it hot), garlic, smoked paprika, and one teaspoon salt. Set aside.
Line a baking sheet with foil or Gefen Parchment Paper and spread out the potatoes in a single layer. Drizzle with two tablespoons of olive oil and half a teaspoon salt and toss to coat. Return potatoes to a single layer on the baking sheet.
Place the spatchcocked chicken on top of the potatoes and season both sides with half a teaspoon of salt, ending with the chicken breast-side up. Rub the chipotle mixture all over both sides of the chicken, under the skin, as best you can, and finish with one tablespoon of olive oil.
Roast on the center rack for 50 to 60 minutes, until cooked through (165 degrees internal temperature if you have a meat thermometer) and golden. Remove from oven and let cool for 10 minutes before cutting.
Using an immersion blender or food processor, blend together the cilantro sauce ingredients until smooth. Serve alongside warm chicken.
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