More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Coffee delivers that much-needed caffeine kick craved by so many in the morning. It holds its place firmly on every household's shelf for that exact reason. However, if you think beyond your morning coffee by adding it to your dinner or dessert, you'll ensure that it has a permanent place on your spice rack, too. The bitter and smoky notes of coffee balance both savoury and sweet dishes. Coffee isn't just for perking you up-—it'll also maximise the flavour of every meal that comes out of your kitchen. Added bonus, you're ensuring there's no waste when it comes to your java.
Coffee -Butter Spatchcock Chicken
You might think that mastering a simple roast chicken takes skill and confidence, but with this recipe you can cook a crisp-skinned and tender-fleshed chicken without breaking a sweat. This easy all-in-one tray bake will happily roast in the oven, leaving you free to relax after a long day at work. There’s also very little washing involved—can we hear an “AMEN”?
Instant coffee is the secret ingredient in most dry rubs. The richness and acidity of the coffee complements just about any meat and any cut. When paired with paprika, chili and cumin, this whole roasted chicken takes on a slightly sweet and spicy flavour that’ll feed the whole family.
Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1 whole 4 ½-pound chicken
For the seasoned butter
½ cup butter, room temperature
2 teaspoons instant coffee
1 tablespoon paprika
½ teaspoon chili powder
½ teaspoon oregano or thyme
¼ teaspoon cumin or geera
1 tablespoon brown sugar
2 cloves garlic, grated
Salt and pepper to taste
For the tray bake
4 large, red potatoes, diced
2 tablespoons olive (or coconut) oil
½ lemon, juiced
4 large carrots, diced
1 Preheat oven to 425°F.
2 Grease a large baking sheet and set aside.
3 Turn the whole chicken to lay back side up. Cut out the back bone (the spine of chicken), starting at the head and ending at the tailbone. Discard the tailbone and flip the chicken over. Push downwards in the middle of the breasts until you hear a crack and the chicken lies flat. Pat it dry with paper towel and place onto the prepared pan.
4 In a small bowl, mix butter, coffee, paprika, chili powder, herbs, cumin, sugar and garlic together. Using your hands, rub the chicken with the seasoned butter and place a handful or two between the skin and flesh of the chicken to keep it moist. Sprinkle with desired salt and pepper on both sides of the chicken.
5 Place potatoes on the tray with chicken and drizzle with oil, more salt and pepper, thyme and fresh lemon juice.
6 Bake for 20 minutes.
7 Add carrots to the tray and bake for another 25 minutes, or until the chicken is fully cooked.
8 Serve warm. Enjoy!
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