Divorce Chicken
When Marry Me Chicken just isn't making you happy anymore, turn to this cast iron roasted chicken, slathered in a Moroccan inspired spice paste that's full of warmth from cinnamon and cumin. An orange-gochujang carrot salad, studded with fresh mint, basil, and toasted coriander works as the perfect counter-point.
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- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoon extra-virgin olive oil
- 1 whole chicken, about 4 to 5 pounds
- 2 tablespoons gochujang
- 1 Navel orange for zesting and juicing (1 tablespoon zest + ¼ cup orange juice)
- 1 lime for juicing (need: 1 tablespoon fresh lime juice)
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 5 medium carrots, washed and peeled
- 2 tablespoon whole coriander seeds
- 1 small bunch mint leaves, torn into pieces
- 1 large handful fresh basil leaves, torn into pieces
- 2 to 3 tablespoons of the gochujang dressing
- 1 to 2 bird’s eye chili cut into thin rounds, optional
Instructions
- 1
Gather ingredients. Position a rack in the lower third of the oven and heat to 425 F.
- 2
In a small bowl, combine the cinnamon, salt, cumin, pepper, ginger, and oil to form a paste.
- 3
Pat the chicken dry all over with paper towels and transfer to a large cast iron skillet or roasting pan, breast side up. Tuck the wings behind the back. If you happen to have kitchen twine, you can also tie the legs together, though trussing the bird is optional.
- 4
Use your fingers to spread the spice paste all under the skin of the chicken as well as the exterior of the bird.
- 5
Transfer to the oven and roast until a thermometer registers 165 F when inserted in the thigh (be careful not to touch the bone), about 1 hour. Remove from the oven and allow to rest for 10 minutes before carving. Prepare the dressing and carrot salad while the chicken roasts.
- 6
Gather the ingredients.
- 7
In a medium bowl whisk together the gochujang, orange zest, orange juice, lime juice, and olive oil. Season to taste with salt. Set aside.
- 8
Gather the ingredients.
- 9
In a small skillet over medium heat, toast the coriander seeds, swirling them in the pan until fragrant and toasted, about 1 minute. Transfer to a small bowl and set aside.
- 10
Make the carrot ribbons by using a vegetable peeler to cut thin lengthwise slices directly over a large bowl. Add the mint and basil leaves, reserving some for garnish.
- 11
When ready to serve, toss the carrots and herbs with 2 to 3 tablespoons of the prepared gochujang dressing. Add more dressing to your taste.
- 12
Arrange the salad on a large platter. Top with the toasted coriander seeds, garnish with mint and basil leaves, and bird’s eye chili, if using.
- 13
When the chicken is done roasting and resting, carve into 8 pieces and serve with the carrot salad and any additional dressing for drizzling and dipping.