Roast chicken Mexico city-style with blood orange & avocado salsa

Roast chicken Mexico city-style with blood orange & avocado salsa

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

On a recent trip to Mexico City I observed chicken rotisserie shops dotted throughout the crazy metropolis with snaking lines of people down the streets, just like you see in Paris outside the pâtisseries. The chickens are butterflied, stained with annatto seeds and spun over charcoal and wood fires. They are simply cut with scissors and bagged up with some salsa, then away you go to find some tortillas! Here’s my version. Serve hot or cold.

Ingredients

Quantity Ingredient
Sweetcorn crema, to serve
Green mango and dried anchovy salad, to serve
Ancient grain seven vegetable super-food salad, to serve

Chicken

Quantity Ingredient
1.5kg free-range or organic chicken, butterflied
100g Achiote relish
sea salt, to taste
3 corn cobs, each cut into 4
2 red onions, each cut into 4–6 wedges
1 bulb fennel, cut into 4–6 wedges
2 limes, sliced
oil, for drizzling
125ml chicken stock
100g unsalted butter

Salsa

Quantity Ingredient
4 blood oranges, segmented
2 avocados, cubed
1 red onion, diced
1 jalapeno, thinly sliced
1 large handful tarragon or oregano leaves
1 large handful coriander leaves
150ml Zesty lime dressing
sea salt, to taste

Method

  1. Place the chicken on a tray and rub it with the achiote relish on both sides to coat. Season with salt. Cover and refrigerate for at least 4 hours, or overnight.
  2. Preheat the oven to 180°C.
  3. Lay the chicken flat, skin side up, in a large roasting tray.
  4. Place the vegetables and lime slices in a large bowl. Drizzle with oil, season with salt and toss to combine. Arrange the vegetables tightly around the chicken.
  5. Roast in the oven for 1 hour, or until the chicken is golden and cooked through. Approximately 10 minutes before the cooking time is up, pour the stock into the dish and dot the chicken with the butter.
  6. Meanwhile to prepare the salsa, combine the orange, avocado, onion, jalapeño and herbs in a medium bowl. Add the zesty lime dressing and toss to combine. Season with salt.
  7. Either serve the chicken whole or cut it into pieces and arrange on a serving platter then drizzle with any pan juices. Surround with the vegetables and scatter the salsa over the top. Accompany with the sweetcorn crema, cool cucumber salad and the ancient grain salad.

Paul’s tip

  • Instead of making zesty lime dressing, simply drizzle 80 ml of both lime juice and olive oil over the salad.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again