When I told Michele I was making a grilled chicken recipe using a jar of chilies from Calabria, she said, “Well, you’ll have to call it stubborn chicken then!” We both laughed. You see, when Michele first met my father, John, he asked her what part of Italy her family was from. When she answered, “Calabria,” he said, “Oh, so you’re really stubborn.”
Michele laughed, and agreed that she was, but asked what that had to do with being Calabrian. My father explained that where he was from, “Calabrese” was jokingly used as a term for a stubborn person, apparently stemming from an inappropriate, yet possibly accurate stereotype.
Far from being insulted, Michele embraced this revelation, and it’s been a source of pride ever since. I know, that’s so Calabrese. Anyway, now that I’ve taken three paragraphs to explain the inside joke with the title, I can finally get to this recipe.
You should be able to find some at your friendly, local gourmet shop, but if not, it's not hard to get online. It’s similar to Sambal, and other crushed chili pastes, so if you can’t get it, don’t worry, and just substitute with whatever you find. I hope you give this a try soon. Enjoy!
Ingredients:
2 chicken halves, or 2 spatchcocked game hens
1 -2 tablespoons Calabrian crushed chilies
2 tbsp rosemary leaves
2 tsp orange zest
2 tbsp orange juice
1 anchovy filet
1 cup white wine (or plain) vinegar
1/2 cup vegetable oil
4 cloves garlic
1 egg
2 1/2 teaspoons kosher salt (or 1 1/4 tsp fine salt)
17 comments:
It looks tasty. Also, it looks like that spatchcocked chicken needs to run to the bathroom.
:)
This looks really yummy and will be tested here soon. On a food safety note (even though you can probably get away with it most of the time) marinades should not be used for basting after they have touched raw meat. If the marinade can be boiled first (and this one can't with the egg in it) it is safe to use. Alternatively reserve enough of the marinade for basting and keep it in a separate container until you are ready to grill.
Thanks for your concern, but actually that's not an issue as long as you are cooking it. Searing it on the skin of the chicken is the same thing as boiling. You never want a marinade near cooked chicken of course, which is why I said to discard extra.
That looks so yummy. But, I just had to comment and say that the hen looks like it really has to pee lol. It almost looks like it's trying to cross its legs.
If you can't find anchovies, what can we use as a replacement?
Looks so good! Can I use boneless skinless chicken thighs or breasts? I hate bones; but' I Love your web site.
What type of grill are you using? It looks small but seems to work great. We have a deck outside of our apartment, and a big grill won't work for us.If you know about an indoor grill that's good too, let us know what type and brand.
Thanks
As I said in the video, you can you any cuts. Just don't marinate too long for small pieces.
Anchovies are sold at every grocery store so you'll find them. Or just leave out and and a pinch if salt.
This looks AMAZING! I'm thinking since my husband doesn't like spicy...add chiles at the end like you did, instead while marinading...right?
Check the NYtimes food video section for a curiously timed method of splaying a chicken.
Even the Times follows Chef John
http://dinersjournal.blogs.nytimes.com/2011/10/05/video-how-to-spatchcock-a-chicken/?ref=dining
Chef someone there is watching you.
wouldn't be the first time something that appeared on Foodwishes suddenly appeared in the NYT as well...
Love the chilies and anchovies in this recipe. Moist and tender...too yumm. Thanks Chef.
Trying this recipe for dinner tonight! There are garlic cloves in the video, but not in the ingredients list, FYI. I added 3 into mine.
What exactly is the difference between sambal oelek and the chili paste you're using? They look more or less the same.
would using Quail be good for this recipe?
thanks Chef.
yes!
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