Cooking Instructions
1.
In a blender or food processor, add the
Red Fresno Chili Peppers (3)
,
Serrano Chili (1)
,
Jalapeño Peppers (2)
, and
Habanero Pepper (1)
, if using it. Add the
Crushed Red Pepper Flakes (1 Tbsp)
,
Smoked Paprika (1 Tbsp)
, and
Freshly Ground Black Pepper (1 Tbsp)
. Remove the stems from the
Bay Leaves (3)
. Cut the brown ends off the
Garlic (12 cloves)
. Carefully peel the
Oranges (2)
. Add to the blender.
2.
Remove the stems from the
Fresh Thyme (2 bunches)
. Squeeze the oranges on top of the thyme leaves. Transfer everything to the blender and add the
Extra-Virgin Olive Oil (1/2 cup)
. Mix on low and slowly increase the speed.
3.
To debone the
Whole Chickens (3 lb)
, using a boning knife, cut through the center of the chicken and follow the boneline of the bird, from the wing joint to the leg joint, keeping the oyster. Do this on both sides of the chicken.
4.
Cut the wings off from the chicken. Make a cut through the middle of the leg and remove the bone. Discard the bones and wings or save for a stock.
5.
Lay the bird flat in a deep wide dish. Season with
Kosher Salt (to taste)
, then “massage” it with the marinade and let sit for 2 hours in the refrigerator.
6.
Preheat the oven to 450 degrees F (230 degrees C).
7.
Place the bird in a cast iron pan with some olive oil breast side down and cook on medium-high heat. Use the oil in the bottom of the pan to cover the top part of the chicken. Cook for about 5 minutes.
8.
Press the chicken with a brick or with a cast iron grill press. Place the pan and chicken in the oven for 10 to 15 minutes minutes.
9.
While the bird is resting, thinly slice the
Kumquat (5)
, reserve the ends, and put the slices into a bowl.
10.
Cut the peel off from the
Cara Cara Orange (1)
, reserve the ends, cut it into wheels, and add to the bowl.
11.
Cut the peel off from the
Mandarin Oranges (2)
and cut into wedges.
12.
Squeeze all the reserved ends and peels into the bowl.
13.
Break the
Castelvetrano Olives (to taste)
and
Nicoise Olives (to taste)
into halves and add them to the bowl.
14.
Quarter the
Fennel Bulb (1)
and shave into thin slices using a mandoline into the bowl. Add Salt, Pepper, and Olive Oil, and mix well. Add the
Fresh Mint Leaves (2 Tbsp)
and toss.
15.
When ready, transfer the chicken to a casserole dish and top with its own juices from the pot. Add the salad to the dish. Serve and enjoy!
