Spicy Vinegar Chicken with Barberry and Orange
Dried barberries are incredibly tart , more than any dehydrated fruit, and they are perfect when combined with a vinegar roasted chicken . Look for them in oriental markets or specialized stores, or order them online. If you can't find them, you can substitute them with dried cherries.
Ingredients for 4 servings:
- 1,250kg. chicken feet with skin and bone (thigh and drumstick) or a mixture of
- both of them
- coarse sea salt
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, thinly sliced
- ½ cup dried barberries or cherries, rinsed
- ½ teaspoon ground turmeric
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup white wine vinegar
- 1 medium orange, cut in half
Preparation:
1.Preheat the oven at 175°C. Pat the chicken dry with kitchen paper and salt it. heat the oil in a large skillet over medium-high heat. Cook the chicken skin side down. until golden brown on the bottom, about 7-10 minutes. Transfer the chicken to a plate, leaving all the fat in the pan. Remove the pan from the heat and let the fat cool by lowering the heat a little (about 3 minutes will do).
two. Return to medium heat and add the onion and garlic to the pan . Cook, stirring constantly and adding a splash of water, if necessary, to prevent the onion from getting too dark, until soft and golden, about 6-8 minutes. Add the barberries, turmeric and red pepper flakes and cook, stirring, until the aroma begins to come off, about 30 seconds. Pour the vinegar and a cup of water , add a little salt and leave it on a low heat.
3.Place the chicken, skin side up, in the sauce and the halves of the orange, upside down, around him. Transfer the skillet to the oven and bake, uncovered, until the sauce is reduced and the chicken is cooked through, about 30-35 minutes (or 20-25 minutes if the pieces are cut). Transfer the chicken to a platter. Cover it with the sauce and squeeze orange halves over it.
Report originally published in Bon Appétit.