Jerked Anise Chicken with Caribbean Spiced Paella
1 large whole chicken
1½ cups salt
1½ gallons cold water
¾ cup sugar
Kosher salt
1 tablespoon anise extract
2-3 ounces Jamaican jerk seasoning (such as Spice House)
Paella
1 medium onion, diced
2 carrots, diced
4 cloves garlic, finally chopped
1 teaspoon ground cardamom
2 tablespoons ground allspice
2 tablespoons ground coriander
2 cups medium grain white rice
1 cup slivered almonds (whole, would be fine too)
4 cups low sodium chicken stock
½ cup dried cranberries
Healthy pinch of saffron
Olive oil
Salt and pepper
Make a brine by thoroughly mixing water, salt, sugar and anise extract. After removing giblets, brine chicken for 4-6 hours in a large bowl placed inside a refrigerator.
Remove chicken, butterfly chicken by removing the ribs and the breast cartilage so the chicken lays flat. Place meat on a baking sheet, salt both sides of the chicken liberally, pat a good amount of the Jamaican jerk seasoning on the chicken and let rest for 10 minutes.
Prepare the grill by adding charcoal and getting the grill temp to 350 degrees. When grill is up to temperature, add 2 cups soaked pecan wood chips. Place chicken flat on the grill, skin side up. Reduce temperature to 275 and allow chicken to cook 1 hour 40 minutes or until done (may take 2 hours) turning chicken after 1 hour.
For the paella: Add 2 tablespoons oil to a paella pan or cast iron pan that's been heated on your grill. Saute onion, carrot for 2 minutes, turn heat down to medium. Add garlic, saute for 3 minutes until vegetables are translucent. Add cardamom, allspice and coriander, stir for 30 seconds, add 2 more tablespoons of oil and then add rice and almonds' stir mixture for 1 minute to coat rice. Add chicken stock and saffron. Stir. Add salt and pepper to taste, checking flavors as they build. Cook for 20 minutes, covered, stirring occasionally. Turn up heat and cook for 4 more minutes to develop the sucs (caramelized juices) on the bottom of the pan. Allow to cool.
Serve chicken over the paella, garnish with the fresh mango salsa, lime and toasted almonds.
Serves four.
Dan Rich, 2013 Cook of the Week Challenge winner