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Cook the Book

Cook the Book: Minty, Boozy Chicken

Cook the Book: Minty, Boozy Chicken

As Eric Gower says in his book The Breakaway Cook, "this is like pouring a cooked mojito over stewed chicken." The drink's signature ingredients of rum, lime, and mint—along with garlic and other flavorings—mix well with the juice from the chicken. Part of the mojito-like mixture serves first as a marinade for the chicken, while part of it roasts with the meat in the oven, becoming a zesty coating. Serve the finished chicken over rice, along with some lime wedges to squeeze over the plated dish.

Cook the Book: Minty, Boozy Chicken

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About This Recipe

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely minced
  • 5 garlic cloves, roughly chopped
  • Pinch of ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup chopped fresh mmt
  • 1 cup chopped fresh cilantro
  • Zest and juice of 1 orange
  • Zest and juice of 2 limes, plus 1 lime for serving
  • 3 tablespoons dark rum
  • Olive oil spray
  • 1 large onion, sliced into wheels
  • 8 or so organic chicken pieces

Procedures

  1. 1

    Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper; reduce the heat to low, and sauté about 10 minutes, until the onion softens. Transfer mixture to a blender; add the mint and cilantro, zests, juices, and rum; and purée. Reserve 1/2 cup of the purée; use the rest to marinate the chicken for a few hours in the refrigerator.

  2. 2

    Preheat oven to 400°F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.

  3. 3

    When nicely browned, transfer chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return chicken to skillet, skin side down, salt and pepper liberally, and pour marinade over. Transfer skillet to oven; bake 30 minutes.

  4. 4

    Using tongs, flip each piece over, return to oven, bake 30 minutes more, or until chicken—especially thighs, if you're using them—is fully cooked. Remove chicken; transfer to a serving platter. Pour reserved 1/2 cup purée into pan and mix it with a spatula. Pour this sauce over chicken. Serve with lime wedges and a small bowl of salt to pass around.

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