This is a meal befitting a communist dictator – or you! Now that the weather is warming up, I can’t help but crave the tangy, refreshing flavors of lime, mint and cilantro. This is an easy, rewarding meal that makes you want to forfeit your civil rights and float on a door to paradise.
Serves: 2 baseball loving Yanks
Total Kitchen Time: 40 mins
- 1 whole organic, free-range, hormone-free, sustainably-farmed, middle-class, democratic chicken
- *Special equipment: cast iron skillet or oven-proof skillet
- 1 small onion
- 1/4 cup orange juice
- 1/4 cup olive oil
- 2 tbsp cilantro
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp kosher salt
- 1 tsp fresh black pepper
- Combine all the marinade ingredients in your food processor or blender. If you don’t have either, I hope you have a sharp knife and patience.
- Butterfly the chicken by removing the spine with kitchen shears and cracking the sternum with your hands. For more information, get Jacques Pepin’s book. I know you won’t.
- Marinate the chicken from 0-8 hours (really, you can just brush this stuff on) making sure both sides of the bird are nicely coated.
- Preheat the oven to 425 and set the rack to the middle-top position. Get your skillet nice and hot and give it a minute to retain the heat.
- Place the bird, breast side down, in the skillet and cook about 3 minutes. Transfer the whole skillet to the oven and cook until the thickest part of the meat reads 145 on your thermometer (about 20 minutes).
- Flip the bird over and crank your oven up to broil. Broil 5-7 minutes, or until the skin is crispy and brown. Let stand 5-10 minutes before carving.
- 5 jalapeno peppers, seeded and cut into thin strips
- 1/2 cup sugar
- 1/2 cup hot water
- Pour the sugar and water into a small sauce pan over high heat.
- When the water starts to boil, add the sliced jalapeno. Reduce heat to medium-high and cook about 15 minutes. Don’t let the sugar reach the soft boil stage – it should stay slightly watery even at the end.
- Transfer jalapeno slaw to a plate with a slotted spoon.
- 4 plantains, cut into 1/2 in sections (you can substitute bananas if you want)
- 3 tbsp butter
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- Melt the butter in a large skillet over medium heat.
- Add the sliced plantains, brown sugar and cinnamon. Saute, flipping to coat with butter, about 15 minutes.