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  • Roast Chicken with Salsa Madre, Swiss Chard and Pumpkin

Roast Chicken with Salsa Madre, Swiss Chard and Pumpkin

Posted on Nov 13th, 2015
by Danny Mena
Categories:
  • Chicken Recipes
  • Main Course

Chicken with Salsa Madre, Swiss Chard and Pumpkin

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 50 mins
Cook Time 2 hrs
Total Time 2 hrs 50 mins
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

CHICKEN

  • 1 whole chicken
  • 1/2 onion
  • 3 cloves garlic
  • 1 lemon

SALSA MADRE

  • 4 chile pasillas
  • 4 chile anchos
  • 1/4 cup raisins
  • 1 tablespoon oregano
  • 1 teaspoon cumin powder
  • 1 onion
  • 4 cloves garlic
  • 2 tomatoes chopped in quarters
  • 3 tablespoons sesame seeds
  • 4 cups chicken stock

VEGETABLES

  • 1 piece celery root
  • 1/2 pumpkin
  • 1 red onion
  • 4 stems swiss chard

Instructions
 

Chicken

  • Put 1/2 an onion (cut into 6 pieces), 3 whole cloves of garlic, 1 lemon (cut in half) inside a whole chicken.
  • Truss the chicken (tuck the wings behind the bird’s back; grasp the bird’s wings and tuck them behind the bird’s back) and put in an oven at 400 degrees Fahrenheit for 45 minutes uncovered, or until the internal temperature of the chicken is 180 degrees Fahrenheit.
  • Let it rest for 30 minutes before serving.

Salsa Madre

  • Chop onion and garlic and place in a large pan with 1 tbsp of oil over low heat.
  • Sautee for 10 min until soft, then add chiles and cook for 3 min.
  • Then add tomatoes, oregano, cumin, and sesame seeds and cook for 5 more minutes.
  • Add raisins and chicken stock and cook for 25 minutes.
  • Blend very well and season with salt and serve.
  • Sauce keeps a week.

Vegetables

  • Cut the celery root and pumpkin into 1/2 inch squares. Cut the onion into large pieces.
  • In a medium sized pan, add the celery root and onion and sauté for 5 minutes. Then add the pumpkin and place in the same oven as the chicken (at 400 degrees Fahrenheit) for 15 minutes until vegetables are tender.
  • Meanwhile, roughly chop the Swiss chard stems.
  • Take the pan out of the oven and add the Swiss chard and with the residual heat from the pan, the Swiss chard will cook. After 10 minutes remove into a serving bowl.

Plating

  • Put the salsa en madre on the bottom of the plate then add chicken on top.
  • This way you maintain the beautiful crisp skin of the chicken, as well as you control your sauce to chicken ratio!

Notes

CHICKEN WITH SALSA MADRE, SWISS CHARD AND PUMPKIN
Tried this recipe?Let us know how it was!

Danny Mena

Danny Mena is one of New York City’s top Mexican chefs, acclaimed by such publications as Vanity Fair, Los Angeles Times, The New York Times, Rolling Stone – and Mexican media as well – for the traditional Mexican food he serves at Hecho en Dumbo. After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo as a small three-day-a-week offering in a friend’s Brooklyn bar in 2007.  Quickly outgrowing that space, he and Smith opened the current Manhattan location in 2010. Hecho en Dumbo reflects Mena’s love for his hometown of Mexico City and seeks to replicate his favorite traditional and contemporary dishes from home with the best seasonal and locally sourced ingredients available.

Hecho en Dumbo

Hecho en Dumbo opened five years ago in NYC’s East Village and has earned a Michelin Bib Gourmand every year.

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