Christmas Recipe: Spatchcocked Roasted Chicken with Rooibos-Tangerine Glaze
Spatchcocked Roasted Chicken with Rooibos-Tangerine Glaze and African Beechwood Smoked Salt
Ingredients:
For the Chicken and Dry Rub:
- 1 whole chicken (about 4-5 lbs), spatchcocked
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon coconut powder
- 2 tablespoons finely ground Rooibos tea leaves
- 1 tablespoon Ras el Hanout
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- Olive oil (for brushing)
For the Rooibos-Tangerine Glaze (Óleo Saccharum):
- Peel of 3 tangerines (with no white pith)
- 1/2 cup sugar
- 1/2 cup freshly squeezed tangerine juice
- 1/4 cup brewed Rooibos tea
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch (optional, to thicken)
To Finish:
- N/UM African Beechwood Smoked Salt, to taste
Instructions:
1. Prepare the Dry Rub:
· Combine the onion powder, garlic powder, coconut powder, ground Rooibos tea, Ras el Hanout, smoked paprika, cayenne pepper (if using), sea salt, and black pepper in a bowl.
2. Spatchcock and Season the Chicken:
· After spatchcocking the chicken, pat it dry, brush it with olive oil, and apply the dry rub evenly all over the chicken. Let it marinate.
3. Rest the Chicken:
· Let the seasoned chicken rest for 30 minutes at room temperature or up to 24 hours in the refrigerator for deeper flavor infusion.
4. Prepare the Óleo Saccharum:
· Muddle the tangerine peels and sugar, let the mixture sit to infuse, then strain out the peels.
5. Make the Glaze:
· In a saucepan, simmer the tangerine juice, brewed Rooibos, and tangerine sugar oil. Reduce by half, add vinegar, and thicken with cornstarch if desired.
6. Roast the Chicken:
· Preheat your oven to 425°F (220°C). Roast the chicken on a rack until it reaches an internal temperature of 165°F (74°C).
7. Glaze the Chicken:
· Brush the chicken with the glaze during the last part of roasting until it becomes caramelized.
8. Finish with Smoked Salt:
· After resting the cooked chicken, sprinkle African Beechwood Smoked Salt over it for a smoky scent and taste.
Serve with additional glaze on the side, and enjoy the deep, rich warm flavor that the Rooibos adds to this dish, complemented by the sweet and citrusy glaze, which is enhanced by the fire roasted aroma that the African Beechwood Smoked Salt adds to the dish.