In order to avoid continuing to watch the terrifying train wreck that has become our election campaign, I decided to hang out in the kitchen. I had a thawed, small chicken and knew the seasonings for Portuguese chicken. I added the boiled eggs, thinking of Ethiopian doro wat and eggs found in Indian curries. I don’t think the Portuguese cook their chicken with eggs but I don’t care 🙂 The capperino peppers were from the garden of my neighbor Caroline and were starting to look sickly, begging to be used. The peppers are good roasted, as long as you remove the seeds before eating. M. Parret would have liked this.
I’ve seen a lot of spatchcocking lately on the internet and figured it must be the season so I decided to join in. It’s okay to marinate the chicken from 2 hours to overnight. Because you cook the chicken with the marinade, 2 hours is okay but the flavor will be more intense overnight.
I made a silly decision to boil the eggs, crack them a bit, then put into a zip lock with some of the marinade. Totally unnecessary. The eggs can be boiled, peeled, then just added to the roasting pan with the chicken, basting them a bit with the marinade.
Hello! Tajine! You’ve missed me and I you. The magic of a quality tajine is that you just put decent ingredients inside and everything will sort itself out in a delicious way.
This mild, pear shaped squash is called mirliton in Haiti or chayote in Mexico. These came from Mexico, so that’s alright, although I first ate them in Haiti.
Unless your kids abhor the color green in vegetables, they would probably like this squash because of it’s mild flavor, but even if they don’t, make them eat it anyway. You’re the parent and in charge of their health. I knew a kid once who would only eat macaroni and cheese; well you know what happened to him.
I sauteed this mirliton with yellow bell pepper, garlic and onion. Very nice for a light lunch with buttered bread.
The mirliton also was the perfect compliment to the spicy chicken.
Portuguese Chicken with Roasted Capperino Peppers and Eggs
1 small, whole chicken, spatchcocked
2 tbsp smoked paprika
2 tbsp dried oregano
2 tbsp brown sugar
4-5 garlic cloves, thinly sliced
1-2 tsp piment d’espelette
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/3 cup lemon juice
5-6 boiled eggs, peeled
4-6 whole capperino peppers (optional)
Mix all the seasonings together in a small bowl, rub some into the chicken on both sides. Place the chicken into a zip lock bag with the rest of the marinade, squish around and refrigerate for 2 hours – overnight.
Take the chicken out of the refrigerator, place skin side up in a baking pan/tajine along with the marinade. Add the eggs and peppers, if using. Brush all with some of the marinade in the pan, then roast at 400 F for about 45 minutes, brushing with pan juices occasionally.
Sauteed Mirliton with Bell Pepper
2 tbsp olive oil
1 small onion, thinly sliceed
1 yellow bell pepper, diced
2 garlic cloves, thinly sliced
1 tbsp butter
4 mirliton/chayote, peeled, seeded and thinly sliced vertically
Heat the olive oil in a large skillet, add the onion, pepper and garlic, then saute until the onion is soft. Remove the vegetables from the pan and set aside.
Add the butter to the pan along with the chayote and saute until the chayote is lightly browned and crisp tender. Add the sauteed vegetables to the chayote and saute for about another minute.