Roasted Annatto Chicken and Vegetables (Mediterranean-Filipino Fusion)

 INGREDIENTS:

 For the chicken, marinade and basting sauce:
  • 2-3 pcs. chicken quarter cuts (choice of either leg or breast part)
  • 2 tbsps. atsuete (dried annatto or achiote seeds)
  • ½ cup olive oil
  • ¼ tbsp. oregano powder
  • ¼ tbsp. thyme powder
  • ¼ tbsp. dried basil
  • ¼ tbsp. cayenne powder
  • ¼ tbsp. cumin powder
  • ¼ tbsp. ground peppercorns
  • ½ tbsp. salt
  • 3 tbsps. calamansi lime juice
  • 3 tbsps. red wine (optional)
  • 1 small tomato, finely diced
  • 3 cloves garlic, crushed and coarsely chopped
  • 4-6 pcs. dahon ng laurel (dried bay leaves)
  • honey or muscovado syrup (2 tbsps. muscovado sugar + ¼ cup water), for coating

For the vegetables
  • 1 bunch of local Baguio beans or green beanstalks, both ends trimmed
  • 2 pcs. small tomatoes
  • 1 white onion, quartered
  • 10 pcs. baby potatoes, parboiled and bigger pieces cut into halves
  • 2 pcs. small red bell pepper, cut into halves and deseeded
  • salt and pepper, to taste

PROCEDURE:

 Marinate the chicken
  1. In a small saucepan, combine the olive oil and annatto seeds. Follow the steps in making annatto extract. Set aside the oil to cool at room temperature.
  2. In a bowl, combine the annatto oil extract, calamansi lime, red wine (optional), oregano, thyme, basil, cayenne, cumin, ground peppercorns and salt. Stir to combine well. Set aside ¼ cup of the annatto marinade mixture for basting.
  3. Wash the chicken slices and pat dry with paper towel. Gently loosen the skin of the chicken by sliding a finger between the skin and the meat. Insert 2 bay leaves under the skin of each chicken cuts.
  4. Place the chicken slices in a resealable container or ZIPLOCK BAG. Pour the annatto mixture on chicken cuts, including the calamansi rinds, and toss to evenly coat the meat with marinade. Rub the garlic and the finely chopped tomatoes. Spoon some marinade sauce inside the skin and then fasten the edge of the meat and skin by piercing a wooden toothpick. Seal the container or ziplock bag and keep inside the fridge to marinate for 1 hour to overnight.

Turbo broil/ roast the chicken
  1. Pre-heat the turbo broiler to 375ºF (190ºC) for 5 to 10 minutes. Drain the chicken and allow the excess marinade juice to drip off for a few minutes.
  2. Arrange the chicken pieces with skin side down along with the chopped onions on a low rack. Position the rack under the broiler so the surface of the chicken is about 5 inches away from the heat source. Do not overcrowd the rack. Cook by batches if necessary.
  3. Broil the chicken for 20 to 35 minutes, flipping and brushing with basting mixture halfway through. The chicken is done if the juices run clear and internal temperature reaches 175ºF (80ºC).
  4. Five minutes toward the end of cooking time, brush the chicken all over with honey or muscovado syrup. To prepare the muscovado syrup, just combine the water and muscovado in a saucepan and simmer until the sugar is dissolved. The muscovado syrup can be prepared while the chicken is broiling.
  5. Place the chicken in a platter lined with aluminum foil. Serve along with roasted vegetables.

Turbo broil/ roast the vegetables
  1. Sprinkle the vegetables with salt and pepper, and brush with basting sauce.
  2. Place the vegetables on the rack in the pre-heated broiler.
  3. Depending on the toughness of the vegetables, broil for 8 to 12 minutes. Begin with the ones that take longer to cook and finish with those that cook easily. Flip the vegetables halfway through the cooking time and brush with basting sauce as needed
  4. Serve together with the roasted chicken. Enjoy!

**Number for Servings: 3 to 4

 TIPS FROM ENZ:
  1. You may also use a one whole chicken. Turbo broil it for one hour, flipping and basting several times to evenly cook and avoid drying.
  2. Salads or any vegetables in season are perfect as side dishes.
  3. The marinade and basting sauce also work very well with other types of meat such as beef, pork, turkey or lamb.

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