Chilli & Garlic Glazed Chicken with Lime Mayo

Selin Kiazim

Selin Kiazim

4th May 2017

Chilli & Garlic Glazed Chicken with Lime Mayo

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chilli & Garlic Glazed Chicken with Lime Mayo recipe a try? Featured on the Oklava menu.

Ingredients

  • 1 Medium sized free-range chicken- cut into 10 pieces through the bone
  • 1 Lime – cut into wedges
  • For the Brine:
  • 1 Litre water
  • 50g Fine salt
  • 1 tsp Sweet smoked Paprika
  • For the glaze:
  • 330g Palm Sugar
  • 15 Garlic cloves
  • 3 Red Chillies
  • 50g Turkish Hot Pepper Paste
  • 165ml Cider Vinegar
  • For Za’atar Crumb:
  • 80g Za’atar
  • 30g Sesame seeds- slightly toasted
  • 300g Breadcrumbs-Dried
  • 20g Sumac
  • Chicken skin-from 1 chicken
  • Flaky Sea Salt- to taste
  • For Lime Mayonnaise:
  • 2 Large free-range egg yolks
  • ½ tsp Dijon mustard
  • 25ml Cider vinegar
  • 300ml Vegetable oil
  • 1 heaped Tbsp Lime Pickle
  • Squeeze of Lime juice

Method

Pre-heat the oven to 140°c.
Take all the skin off the chicken pieces except for the wings. Place onto a baking tray and into the oven for approximately 30 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 220°c.
To make the brine, bring 200ml of water to the boil with the paprika and salt. Tip into a bowl and add the remaining cold water. Once the brine is at room temperature tip onto the chicken and place into the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dry.
To make the glaze, roughly chop the chillies and garlic. Place into a food processor and blend to a coarse puree. Put the palm sugar into a saucepan and place on a medium heat. Once the sugar has caramelised add in the chilli and garlic puree and hot pepper paste. Cook this out on a medium heat for around 20minutes. Finally, add in the cider vinegar and continue to cook for another 20minutes or until the glaze is at a syrup consistency.
To make the mayonnaise, blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary.
To make the crumb, combine the za’atar, sesame seeds, sumac, crispy chicken skin, salt and breadcrumbs and place into a large tray.
Place the chicken onto a large baking tray well spaced apart and drizzle with a little olive oil. Place into the oven for approx. 15 minutes, we are looking to cook the chicken 2/3 of the way through.
Take the chicken out of the oven and generously ladle over the glaze over all the pieces. Place back into the oven for 5 minutes. Take out and repeat the process. Once the chicken is cooked through and glazed well take out of the oven and places the pieces straight into the tray of za’atar crumb, coat well and serve with the lime mayo on the side and wedges of lime.

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