I love a whole chicken dish, this is such a great meal to make around the holidays. The purees give this simple protein much needed deep, rich, layered flavors and it is very easy. Perfect for parties, week night meals or family gatherings. I suggest serving with Terrazas de los Andes Reserva Malbec.
Servings: 4-5
Total Time: 1 hour
INGREDIENTS
Tomatillo Puree
2 Spanish onions, halved
12 tomatillos, peeled
2 serrano chiles
6 garlic cloves, peeled
Extra virgin olive oil
Toasted Ingredients
1 quart pumpkin seeds, shelled
1 tablespoons star anise seeds
5 pieces Mexican cinnamon
Blanched Ingredients
1 bunch parsley
1 bunch cilantro
2 bunches epazote
Chicken
1 3-5-pound free-range chicken, broken down into half portions
Salt and pepper to taste
DIRECTIONS
Preheat an oven to 400°F. Combine the onions, tomatillos, serrano chiles and garlic on a half sheet pan. Drizzle with olive oil and season with salt and pepper. Cook for approximately 20 minutes, until a char has formed on the outsides of the ingredients. Keep the oven on. Remove and puree in a blender until smooth in consistency.
Combine the pumpkin seeds, star anise seeds and cinnamon on a half sheet pan. Toast at 400°F for approximately 10 minutes. Set aside.
Blanch and shocked the parsley, cilantro and epazote. Puree in a blender with two tablespoons of olive oil.
Puree the pumpkin seed mixture in a blender, adding in the onion, tomatillo, serrano chile and garlic mixture. Once combined, add two tablespoons of the herb mixture.
Place the half chicken in hot sauté pan to get an initial sear on the skin for approximately 3 minutes, then place under a roasting brick in the oven for approximately 12 minutes at 400°F. Once the chicken has completed cooked and cooled enough to handle, break down into three pieces -breast, thigh and leg.
To plate, spoon the sauce mixture on the middle of the plate, place chicken in the center of the plate and garnish with pumpkin seed brittle.