I don’t place a brick directly on top of the chicken because you will need to wrap it in aluminum foil first which is a no-no in my book. The jury is still out on the effects of aluminum on the brain. I use a skillet to place on top of the chicken while cooking then add a rock or brick in that.
You can use mashed potatoes, polenta, couscous, or quinoa as a base and decorate with edible flowers. Most grocery stores carry edible flowers in spring and summer months, and they are available online at Amazon or Gourmet Sweet Botanicals.
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2 cups fresh orange juice
1/3 cup fresh lime juice
¼ cup extra virgin olive oil
½ teaspoon kosher salt
2 garlic cloves, peeled and smashed
2 teaspoons fresh thyme, chopped
1 teaspoon red pepper flakes
1 small jalapeno with seeds sliced thin
Place all of the ingredients in a glass bowl, and set aside.
24 pieces of garlic, peeled and sliced in 3rd’s
6- 9-ounce chicken legs with thighs attached
3 sprigs of fresh rosemary
2 teaspoons of kosher salt and freshly ground black pepper
2 Tablespoons safflower oil
1 Tablespoon water
2 teaspoons cornstarch
2 Tablespoons Italian parsley
1 orange sliced ¼” thick then sliced in half
Heavy cast iron skillet and a heavy rock or brick
Blanche garlic in boiling water for one minute, drain, and set aside.
Gently separate the skin from the legs and thighs of the chicken using your index finger.
Take 8 pieces of the blanched garlic between your fingers and push 4 into the legs and spread the rest onto the thighs. Pull the skin back over the chicken and tuck. Do the same with the rest of the chicken thighs.
Pour the marinade into a 9×15 Pyrex baking pan. Add the chicken skin side down, add rosemary, cover and marinate for two hours in the refrigerator, turning over after one hour. (I marinate mine overnight.)
Remove chicken from the marinade place on paper towels and pat dry. Sprinkle 1/2 teaspoon of salt and pepper on the front then the back of each piece of chicken. Save the marinade in a small saucepan and set aside.
Heat two cast-iron or ovenproof heavy bottom skillets over high heat for three minutes. Add two tablespoons of saffron oil and spread with a paper towel to lightly cover the bottom of the pan.
Place chicken skin side down in the skillet with the oil, add the other skillet on top, then the brick or rock in that.
Turn the heat down to medium low and cook, without moving the chicken for 15 minutes. Use tongs to turn over, place the skillet back on along with the rock or brick. Continue to cook for another 20 minutes.
While the chicken is cooking, bring the marinade to a gentle boil for 5 minutes.
Mix the cornstarch and water together. Add the cornstarch mixture to the marinade and stir until slightly thickened. Set aside.
Heat the plates.
Add the chicken on top of your choice for a base. Garnish with edible flowers. Serve the marinade on the side.