Roasted Chicken with Chintestle (Smoked Mole Paste), Orange and Honey

July 15, 2016

One of my favorite ways to use the chintestle is to grind fresh garlic up in the molcajete and add honey, orange juice, olive oil and salt. Mix it into a runny paste and smear it over a chicken and bake it. Try gilding the lily by surrounding it with big chunks of vegetables such as onion, carrot, celery, chayote, cabbage, potatoes and young or mature local squash. This makes a great one dish meal with fresh corn tortillas. Leftovers can be converted into a soup.

Serves 6 or more as mini tacos.

Ingredients

For the poultry rub:

3 cloves garlic, peeled

¼ - ½ teaspoon Seasons Of My Heart Sea Salt

2 teaspoons Seasons Of My Heart Chintestle Paste (Smoked Mole)

2 tablespoons honey or agave

Juice of 1 orange

Olive oil, to coat chicken

For the assembly:

1 whole chicken, cleaned and split in half

1 1/2 medium white onions, sliced into 1/2" thick slices

1 -2 carrots, peeled and cut into 1/2" pieces

2 small young squash, cut into 1/2" pieces

Directions

1In a molcajete, mortar and pestle, or on your cutting board, grind the garlic cloves with the salt until it makes a smooth paste. Add the chintestle paste, honey, orange juice and olive oil. When it is well incorporated, rub it on the chicken. Toss the chopped vegetables with the remaining chile paste marinade and place them in a roasting pan with the chicken.

2Roast 375˚ F for 10 minutes, uncovered , then lower the heat to 350˚F and continue to bake, for 25 -30 minutes more, until the chicken is cooked through.

3Serve as is or remove the meat from the bones and chop it with the vegetables. Place any remaining sauce in a saucepan over medium heat and reduce the sauce until slightly thickened, add back to the meat and vegetables.

4Serve with fresh corn tortillas.

5NOTE: You can also substitute turkey, duck, or rabbit.

©Susana Trilling 2006, Oaxaca, Mexico

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