Recipe of the Month

Roast Chicken and Sweet Garlic, Melted Onions, and Sour Orange

Note from Sandra: Although the nutritional info seems pretty indulgent, this recipe comes from the book, “The South Beach Diet”.  It is a recipe from Scott Fredel and JD Harris, the Executive Chefs from the Rumi Supper Club in Miami Beach.  Since it made my mouth water (and I’m a lifetime vegetarian) – I thought I’d include it this month.

FYI:  Yuca is a root vegetable that is readily available in South Florida and may not be easy to find locally.  The chefs warn, however, to “use the drained oil sparingly for flavoring while maintaining or losing weight.  Remember, sauté, don’t fry!”

Nutritional Info (per serving):

Makes 6 servings:

Calories:  630           Carbs: 50 g                Sodium: 240 mg      Fiber: 4 g

Fat:  37 g                    Sat Fat: 8 g                Protein: 25 g             Cholesterol: 85 mg

Ingredients:

  • Three pounds chicken (preferably free-range)
  • One-half cup whole garlic cloves, peeled
  • One cup plus three Tablespoons olive oil
  • One bunch flat-leaf parsley
  • Zest of one orange
  • Zest of one lime
  • One pound yuca, peeled
  • Two Spanish onions, thinly sliced
  • 16 ounces sour orange juice
  • One cup rich chicken stock

Instructions:

Cut the chicken in half and debone.  Place the garlic in one-quarter cup of the oil and sauté until tender.  When the garlic is cool, puree half of it with the parsley, orange zest, lime zest, and the remaining three-quarters cup of oil.  Rub the garlic mixture onto the chicken and marinate for one day in the refrigerator.

Cook the yuca in salted water until tender, and drain.  Slowly cook the onions with a little water until soft.  Reserve.

Simmer the sour orange juice over low heat until syrupy.  Add the chicken stock and cook until lightly thickened.  Reserve.

Bake the chicken at 350 degrees for 45 minutes, until cooked through and the juices run clear when pierced with a fork.  Sauté the yuca in the remaining 3 tablespoons of olive oil until crispy.  Add the onions and the reserved garlic confit.

Drain the yuca mixture well and place on a plate with the chicken.  Cover with the orange mixture.