How pretty is this entree? It’s simple, just cleaned and blanched seasonal veggies tossed with a lemon vinaigrette, and then placed in a saucepan and gently brought up to a simmer to heat thru. Done.
Now the chicken. Cut a whole chicken in half along the spine (keep the bones in), and lay it flat in a roasting pan. Rub some olive oil in all it’s crevices (so it doesn’t burn and crisps up), then add salt and black (or pink!) peppercorns.
Roast on 500 F until skin is crispy, then remove from oven and smother on curry aoili. Don’t miss any spots! Return to oven and continue to cook until a thermometer placed in the leg of the chicken reads 150-155F. Let rest and then cut for service.
Below is a recipe for Curry Aioli that is wonderful used as described above but also on shredded chicken (see photo below), on sandwiches, or as a dip for veggies. Additionally you can thin it out by whisking with vinegar and water to make a creamy salad dressing. So good, so versatile!
CURRY AOILI
INGREDIENTS:
2 lemons, zested and juiced
3 tablespoons curry spice (see recipe below)
1/2 cup water
2 cups aioli (see recipe below)
salt and pepper to taste
PROCEDURE:
In a saucepan, simmer lemon juice, curry spice, and water for five minutes, stirring to ensure it is combined. Let cool
Place aioli in a medium sized bowl and combine with cooled lemon mixture and zest. Mix until smooth.
Keep refrigerated for up to 7 days
CURRY SPICE: MAKES 1 CUP
4 tablespoons cumin seeds, toasted
4 tablespoons coriander seeds, toasted
4 tablespoons green cardamon pods, toasted
1/2 cup tumeric, ground
2 tablespoons aleppo or chili powder
2 tablespoons mustard powder
Place first three ingredients in a coffee grinder/blender/spice grinder or a mortar and pestle, and pulverize until a fine spice. Next add turmeric, aleppo, and mustard powder and stir.
AIOLI: MAKES 2 CUPS
3 lemons, zested and juiced
2 tablespoons dijon mustard
1 clove garlic, chopped or grated with a fine microplane
2 egg yolks
salt and pepper to taste
8 oz olive oil
2-3 tablespoons water (if needed)
In a mixing bowl, whisk first 5 ingredients until frothy and combined. Place mixing bowl on a damp towel (so it doesn’t rotate), and slowly drizzle in olive oil while whisking to emulsify into a mayonnaise consistency. If aioli becomes to thick, drizzle in water while whisking vigorously. Taste and adjust seasoning.
Psst: Wanna cheat a little bit? Here’s a speedier verision:
ingredients:
2 cups prepared mayonnaise
2 lemons, zested and juiced
2 tablespoons dijon mustard
3 tablespoons prepared curry seasoning
1/2 cup water
salt & pepper to taste
procedure:
in a saucepan, simmer lemon juice, curry spice, and water for five minutes, stirring to ensure it is combined. let cool.
place prepared mayonnaise in a medium sized bowl and combine with cooled lemon mixture and zest. mix until smooth.
Our chef, Matt, made the whole chicken dish during out 4 night stay at The Thacher House, and then for dinner the next night, turned leftovers into something totally different feeling but using all the same ingredients plus some rice. He tossed shredded chicken with some curry aioli and then thinned more of it into a vinaigrette to use as a sauce for the rice and roasted yams.
The next night, he threw everything left over into a pot with stock to cover it, and then heated it back up for a hearty soup. All these three meals to feed 4 came from one chicken!
Photo: Yolk & Flour
