There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: A roast chicken dinner that begs, borrows, and steals its way into your weekly dinnertime rotation.
Sometimes the best dishes have a long list of influencers, like the biscuit doughnut or baklava crêpes—each inspired by a combination of breakfast and dessert powerhouses. This chicken, like other famous mash-ups, is not so much a hodgepodge of misfit pieces, but rather a culinary connect-the-dots. Here, the dots are ingredients, the line is the method, and the outcome is a chicken dinner worthy of a Sunday night masterpiece (but simple enough for a weeknight go-to). It pulls together elements from Dana Jacobi's Indonesian Beggar's Chicken and a flavor-infusing, skin-crisping technique from MonkeyMom. When it comes to chicken dinners that think outside the roasting pan, this one is a real stand up, er, stand out dinner:
Serves 4 to 6
1 handful cilantro, including stems
3 to 4 garlic cloves, plus more to taste
2 tablespoons low sodium soy sauce, divided
1 medium yellow onion, peeled and quartered, divided
1 teaspoon anchovy paste (or equivalent quantity of mashed filets)
2 limes, divided
One 1-inch cube solid tamarind pulp
One 4-pound chicken (slightly chilled)
Salt, to taste
1/4 cup rice wine
Freshly ground black pepper, to taste
Photo by James Ransom