Sometimes an English roast can be boring (shoot me now)…especially in summer. I’ve experimented with a Spanish roast (see here) but it was time for a Mexican Roast chicken over the weekend as my craving for dark creamy black beans took over. This chicken recipe is a great BBQ favourite of mine…and Jamie’s. You know a good marinade when you make it in the morning, refrain from eating there and then and think about it all day until that charcoal is ready! The sweetcorn puree adds a lovely sweetness to this to counteract the savoury beans and spicy chicken and greens.
Mexican Roast Chicken Feast – Serves 4
- 1 x spatchcocked chicken
- 1 x BBQ marinade recipe (see here)
- 1 lime
- Handful of mint leaves for garnish
- Marinade the chicken the night before if you can. Massage over the chicken making sure you get it into all the cracks.
- When ready to cook, preheat the oven to 180°C.
- Line a roasting tray with foil and place the chicken on top with the excess marinade. Wrap in foil and roast for about 1hr and 20 minutes depending on the size. For the final 15 minutes or so, turn up the heat to 200°C and remove the foil to allow the skin to crisp up and brown. (This recipe is actually best cooked in the oven first to keep it moist and then finished on the BBQ so you get that charred outer crust and moist meat).
- When cooked remove from the oven and leave to rest for at least 15 minutes wrapped in foil while you finish the side dishes.
- When ready to serve, carve rustically, scatter with fresh mint and give everyone a wedge of lime for squeezing over.
- 2 x tins black beans, drained (retain the juice only if not salted)
- 2 large spring onions, chopped
- 1 garlic clove, chopped
- ½ red chilli
- Bunch coriander chopped
- Lime juice
- Fry the spring onion in a little oil to soften for a few minutes then add the garlic and chilli and soften for a few minutes.
- Add the beans and top up with a little hot water or the bean can juice (as long as it is not salted). Add enough to cover them gently and allow to simmer.
- Simmer gently for about 15 minutes until the sauce has thickened slightly. The consistency you want will depend on how you like them so simmer longer for a thicker texture. I like mine to be quite loose but still sit on the plate.
- Use a masher to lightly crush and mash some of the beans. This will help thicken the mixture and add texture but leave most of the beans whole.
- Taste and season. Add the coriander and a squeeze of fresh lime before serving.
- 1 x tin sweetcorn, drained.
- Milk to cover
- 1 knob butter
- Salt and pepper
- Drain the sweetcorn and add to a saucepan. Add enough milk to just cover and bring to the simmer making sure the milk doesn’t boil over (not speaking from experience at all…..).
- Simmer for about 5 minutes then drain reserving the cooking milk.
- Add to a food processor with some salt and pepper and a large knob of butter. Puree for a good few minutes until really soft and creamy. Add a few tablespoons of the reserved milk as it blends to thin it out until you have the consistency you’re after.
- Sieve the mixture into the pan to remove the tough shells and produce a really creamy velvety puree (this is optional, just as good left non sieved). Set aside to keep warm.
- ½ red chilli, sliced thinly
- 2 large cloves garlic, sliced very thinly
- Sunflower oil for frying
- Heat a good glug of oil in a frying pan until hot. Fry the chilli and garlic for a few minutes until beginning to turn golden and crispy but make sure you don’t burn it. It can turn very quickly so remove from the heat and pour into a serving dish just before it looks ready, as it just turns golden as it will keep cooking a little after.
- Cook the broccoli al dente and drain well. While still warm, toss in the garlic-chilli infused oil and serve.