Recipes
Photo by Emily Sterne
Ingredients
1/4 cup madras curry powder
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
1 tablespoon kosher salt
1 4-5 pound whole kosher or natural raised chicken, rinsed, dried
2 bulbs fennel, diced into 1-inch pieces
1 large red onion, 1/4-inch dice
1/4 cup black pitted olives, chopped
1/4 cup green pitted olives, chopped
4 1/2 cups blanched orzo
Minced zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Directions
In a bowl, combine curry, garlic, extra virgin olive oil and salt. Rub the chicken inside in out with mixture and let stand in fridge for at least 1 hour and up to 8 hours. Meanwhile, pre-heat oven and roasting pan to 550 degrees. In a bowl, combine fennel, extra virgin olive oil to coat and salt and pepper and toss to combine. Place fennel in bottom of roasting pan in even layer and rest chicken on top of fennel. Bake chicken until browned all over, then lightly cover with foil and turn oven down to 275 degrees and finish roasting, about 70 minutes total. When chicken is done, let rest on cutting board and place pan over high heat. Add onions and saute until softened then add olives, orzo and lemon juice and zest and season. For presentation, you can stuff the chicken with the hot stuffing and serve.
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