TEST
KITCHEN
NOTES
Tocheckthechickenis
cooked,inserta skewer
intothethickestpartof
thethigh;the juices will
beclear.
Piquillopeppersarea type
ofchilliwithnoheatand
a sweettaste.Youcanuse
chargrilledcapsicum
fromthesupermarket
deliinstead.
Makethepiquillosauce
a dayaheadand marinate
the chicken.ROASTCHICKENWITH
CORN& PIQUILLOSALSA
PREP+ COOKTIME1 HOUR 20 MINUTES
(+REFRIGERATION&STANDING)SERVES 4
250gjarpiquillopeppersin oil
(seenotes)
1 bunchfreshcoriander(100g)
4 chickenmarylands(1.4kg)
175gbutter
4 corncobs(1kg)
1 mediumredonion(170g)
2 tablespoonswhitevinegar
¼ teaspooncastersugar
1 Drainpiquillopeppers;reserve
theoil.Washcorianderwell,paying
particularattentiontotheroots.
Removeroots;chopcoarsely.Pick
leavesfromstems;reserveleavesand
stems separately. Process coriander
rootswithhalfthepiquillopeppers
and¼cupreservedoilinto a smooth
sauce.Seasontotaste.
2 Cutfourdiagonalslashesacross
theskinsideofeachchicken
maryland.Placeina largeroasting
pan;rubpiquillosauceonskin
ofchicken.Finelychop50gbutter;
placeonchicken. Refrigerate
for3 hours.
3 Coarselychopreservedcoriander
stems;processwithremaining
125gbutteruntilsmoothand
butterisgreenflecked.Season.
Reserve2 tablespoons coriander
buttertoserve.
4 Pullhusksbackfromthecorn
cobs,leavingthemattached.Remove
silks,discard.Rinsecorn,allowing
thehuskstogetwet;patdrywith
paper towel. Rub coriander butterovercornkernels.Foldthehusks
backinplaceandtie with kitchen
stringtosecure.
5 Forthesalsa,thinlysliceonion.
Placeonionina smallbowlwith
vinegar,a pinchofsaltandthe
sugar.Standfor 30 minutesforonion
tosoftenandpickle.Finelychop
remainingcoriander,cutremaining
piquillopeppersinto strips; stir
intotheonion.
6 Preheatovento180°C/160°Cfan.
7 Roastchickenfor 20 minutes.
Bastechickenwithpanjuices,add
corntoroastingpan.Roastfor
a further 30 minutesoruntilchicken
isgoldenandcookedthrough.
Skimoffexcessfatfrompanjuices.
Servechickenwithpanjuices,onion
salsaandcorncobs topped with
reserved butter.