Save to your scrapbook
Spatchcocked ancho and cumin chicken with tomato salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1.75kg chicken, spatchcocked
2 dried ancho chillies
1½ tsp cumin seeds
3 tbsp extra virgin olive oil
½ tsp dried oregano
1 tsp salt
1 garlic clove
1 tbsp tomato purée
1½ tbsp light brown soft sugar
2 tbsp cider vinegar
¼ red onion, finely chopped
2 limes, juice
4 very ripe tomatoes
2 garlic cloves, unpeeled
1 jalapeno chilli
½ tsp salt
½ tsp light brown soft sugar
small bunch coriander, leaves and stems roughly chopped
3 tarragon sprigs, leaves picked and finely chopped
1 tbsp sherry (or red wine) vinegar
1. Preheat the oven to 200°C, gas mark 6 (unless you’re leaving the chicken to marinate for a while). For the marinade, put the ancho chillies in a small saucepan, cover with boiling water and simmer for 15 minutes. Meanwhile, in a small frying pan, gently toast the cumin seeds for a few minutes until fragrant, then grind to a powder in a pestle and mortar.
2. Once the chillies have simmered, open them out, discard the seeds and put in a small food processor with the cumin and the other marinade ingredients. Whizz to a purée and season, adding more salt, sugar or vinegar to taste. Rub all but 1 tsp over the chicken. Chill the bird for up to 24 hours to marinate, if liked, then roast, skin-side up, for 45 minutes or until cooked through.
3. Meanwhile, make the salsa. Put the onion in a mixing bowl and squeeze over the lime juice; set aside. Put the tomatoes in a heavy frying pan over a high heat with the garlic and jalapeno chilli. Dry-roast, turning regularly, for 10-15 minutes, until the ingredients are blackened all over (the garlic will only take 10 minutes).
4. Remove everything from the pan, slip the garlic cloves out of their skins and de-stem the chilli. In a pestle and mortar, crush the tomatoes and garlic with the salt to a coarse purée (or whizz in a food processor). Add the sugar, herbs, vinegar, ½ the chilli and the 1 tsp reserved marinade; work into the purée. Stir in the red onion mixture. Check the seasoning – if you like spice add the rest of the chilli, and add more vinegar, sugar or salt to taste.
5. Check the chicken is cooked through by piercing the thigh with a sharp knife and making sure the juices run clear. Cover loosely with foil and leave to rest for 15 minutes. Carve and serve with the salsa and salad
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1829kJ
This recipe was first published in June 2018.