Divorce Chicken

Name: Divorce Chicken
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 tablespoon ground cinnamon; 2 teaspoons kosher salt; 2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 1 tablespoon grated fresh ginger; 2 tablespoons extra-virgin olive oil; 1 chicken whole chicken, about 4 to 5 pounds; 2 tablespoons gochujang; 1 navel orange for zesting and juicing (to yield: 1 tablespoon zest + 1/4 cup orange juice); 1 lime for juicing (to yield: 1 tablespoon fresh lime juice); 1 tablespoon extra-virgin olive oil; Kosher salt; 5 medium carrots, washed and peeled; 2 tablespoons coriander seeds; 1 small bunch mint leaves, torn into pieces; 1 large handful fresh basil leaves, torn into pieces; 2 to 3 tablespoons of the gochujang dressing; 1 to 2 bird’s eye chili cut into thin rounds, optional

A cast iron roasted chicken, featuring a warm Moroccan-inspired spice paste with cinnamon and cumin, is perfectly balanced by an orange-gochujang carrot salad with mint, basil, and toasted coriander.

⭐ 4.4 (45 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 4 servings

Category Tags:

Dinner Lunch Entree

Cuisine Tags:

Fusion

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Ingredients

For the Chicken:

1 tablespoon ground cinnamon
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 tablespoon grated fresh ginger
2 tablespoons extra-virgin olive oil
1 chicken whole chicken, about 4 to 5 pounds

For the Gochujang Dressing:

2 tablespoons gochujang
1 navel orange for zesting and juicing (to yield: 1 tablespoon zest + 1/4 cup orange juice)
1 lime for juicing (to yield: 1 tablespoon fresh lime juice)
1 tablespoon extra-virgin olive oil
Kosher salt

For the Carrot Ribbon Salad:

5 medium carrots, washed and peeled
2 tablespoons coriander seeds
1 small bunch mint leaves, torn into pieces
1 large handful fresh basil leaves, torn into pieces
2 to 3 tablespoons of the gochujang dressing
1 to 2 bird’s eye chili cut into thin rounds, optional

Instructions

Preheat the oven to 425 F with a rack in the lower third.
Combine cinnamon, salt, cumin, pepper, ginger, and oil to create a spice paste.
Pat the chicken dry, place it breast side up in a cast iron skillet or roasting pan, and spread the paste under and over its skin.
Roast the chicken for approximately 1 hour, or until a thermometer in the thigh registers 165 F.
Remove the chicken to rest for 10 minutes while preparing the dressing and salad.
For the dressing, whisk together gochujang, orange zest, orange juice, lime juice, and olive oil, then season with salt.
For the salad, toast coriander seeds in a skillet over medium heat for 1 minute until fragrant, then transfer them to a small bowl.
Form carrot ribbons directly into a large bowl using a vegetable peeler, then add mint and basil leaves, reserving some for garnish.
Toss the carrot ribbons and herbs with 2 to 3 tablespoons of the prepared dressing.
Arrange the salad on a platter, top with the toasted coriander seeds, and garnish with the reserved mint, basil, and optional bird's eye chili.
Carve the rested chicken into 8 pieces and serve with the carrot salad and any extra dressing.

Nutritional Info (per serving)

Calories: 597 kcal

Carbohydrate: 24 g

Cholesterol: 152 mg

Fiber: 5 g

Protein: 48 g

Saturated Fat: 8 g

Sodium: 1562 mg

Sugar: 12 g

Fat: 35 g

Unsaturated Fat: 0 g