Smoky Orange Chipotle Chicken

Recipe by Sae An, of Cork

Ingredients:

For orange chipotle glaze:

1 teaspoon vegetable oil
1 tablespoon fresh ginger, finely chopped
3 cloves of garlic, finely chopped
1 sprig of rosemary
1 tablespoon red pepper flakes
1 cup orange juice
1 cup apricot preserves
1-2 chipotle peppers

For black beans and rice:

1 1/2 cups black beans, soaked overnight
4 cloves garlic, crushed
1 bay leaf
1 onion, finely diced
1 cup chorizo, finely diced
2 cups jasmine rice
4 cups chicken stock
Juice from 2 limes
1/4 cup cilantro
Salt and pepper

For tangy slaw:

1 head purple cabbage, sliced thin
1 carrot, julienned
Juice from 2 lemons
Juice from 1 lime
3 tablespoons mayonnaise
2 tablespoons mint leaves, chopped
Salt and pepper

For chicken:

2 whole chickens, 3-4 pounds each
2 teaspoons salt
2 teaspoons black pepper
2 lemons, halved
8 garlic cloves, crushed
4 sprigs rosemary

To make the glaze, preheat a medium sauce pot at medium. Add oil, ginger, garlic, rosemary and red pepper. Sweat items for 1 minute. Add in orange juice and reduce by half over high heat for 4 to 6 minutes. Add preserve and chipotle and cook for 5 minutes. Remove from heat and set aside

To make the black beans and rice, drain water from black beans and put in a small pot. Add garlic and bay leaf, and cover with water. Cook until tender (15 to 20 minutes). Set aside. In a separate pot, saute onions and chorizo. Add rice and chicken stock, and bring to a boil, then reduce heat to simmer. Cover rice to steam (5 to 10 minutes.). Mix rice and beans in a large bowl with lime juice, cilantro and salt and pepper to taste.

To make the slaw, combine all ingredients in a bowl. Set aside to chill in a refrigerator.

To make the chicken, preheat oven to 475 degrees. Rinse and pat dry chicken. Season with salt and pepper inside and out. Stuff chicken with lemons, garlic and rosemary. Place on a roasting pan and cook halfway through (20 to 30 minutes). Remove from oven and brush on glaze. Return to oven for 10 to 15 more minutes. Allow chicken to rest for 10 minutes before carving. Serves 4.