Vongerichten’s Spice-Rubbed Chicken with Kumquat-Lemongrass Dressing

This recipe is 99% the one found at Epicurius.com, and they got it from the January, 2005, issue of Bon Appétit.  The magazine recipe was authored by Jean-Georges Vongerichten.

Dressing:
1 1/2 cups sliced lemongrass (6 stalks). We do not have that in Italy, so substituted Erba Luisa, also known as Lemon Verbena
1/2 cup fresh lime juice
1/4 cup rice vinegar (we used white wine vinegar)
1/4 cup sugar
1 tablespoon finely grated lime peel

2 tablespoons vegetable oil
1/2 cup chopped shallots (2 – 3 large); we substituted chopped onion
1/2 cup chopped peeled fresh ginger
1 1/2 cups thinly sliced kumquats, seeds removed
1 small, very hot red chile, sliced very thinly

Chicken:
2 tablespoons sugar
4 teaspoons turmeric
1 teaspoon cayenne pepper
3 boned chicken halves, or 3 boneless breasts and 6 boneless thighs (with skin) (we left some bones in, and it was just fine…)

Chopped fresh cilantro

To make the dressing:
Bring the first five ingredients to a boil in a medium pan over high heat, stirring until the sugar dissolves. Cool the syrup and then strain it into a small bowl.

Heat the vegetable oil in a large saucepan over medium heat. Add the shallots and ginger and saute for 5 minutes. Add the kumquats and lemongrass syrup; simmer for 1 minute. Remove from heat. Mix in the chile pepper. Add salt and pepper to taste.

The chicken:
Place a large rack on a large rimmed baking sheet. Mix the sugar, turmeric and cayenne in a small bowl. Sprinkle the chicken on both sides with salt and a generous amount of the spice mixture Arrange the meat, skin side down, on the rack, and let stand at room temperature 2 hours (or cover and chill overnight).

Preheat broiler. Broil the chicken on the rack on the baking sheet until beginning to brown, about 5 minutes. Turn the chicken over and broil until the skin is charred, about 5 minutes. (If using chicken parts, the first broil will take only about 1 or 2 minutes). Remove from broiler.


Set oven temperature to 450 F. Roast chicken on rack on the sheet until cooked through, about 25 minutes for halves and 15 minutes for parts.

Transfer chicken halves to a board and cut each into 4 pieces; cut breasts in half; leave thighs whole. Arrange chicken on platter and spoon dressing over the top. Sprinkle with cilantro.

Buon appetito!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 103 other followers