Ingredients

The following ingredients have 3 Servings
  • 1 orange- zest and juice
  • 1 large lime- zest and juice
  • 8 garlic cloves
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin seeds, toasted ( or ground cumin )
  • 2 tablespoons  olive oil
  •  4 – 4.5 lb chicken
  • 1 tablespoon  olive oil
  • 1 large onion- sliced ½ thick rings
  • 2 bell peppers- sliced into ½ inch thick rings
  • 1 cup white wine
  • 2 bay leaves
  • Garnish: cilantro, lime wedges, zest
  • 2 Yams- ½ inch thick slices, cut in half
  • 2 T olive oil
  • ½ tsp chili powder
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • lime wedges

Instruction

  • Zest orange and lime and set aside. Add juice from lime and orange ( should be at least a ½ cup total ) and garlic to a blender. Add oil, salt, pepper, cumin. Blend well.
  • Rinse and truss chicken and place in a large Ziploc bag, with the marinade, turning to coat all the nooks and crannies. Let sit at room temp for one hour, turning occasionally. (Or marinate up to 24 hours in the refrigerator).
  • To make roasted yams, toss the cut yams in medium bowl with olive oil, salt, chili powder, allspice, coating evenly. Spread out on a parchment lined baking sheet, set aside.
  • In a large dutch oven, heat 1-2 T oil over medium heat. Add the onion “rings”, sauté on med-high heat, stirring often until golden and just tender about 4-5 minutes. Add peppers, turn heat to med, sauté 3-4 more minutes. Add the wine, half of the orange and lime zest, the bay leaves and turn heat off.
  • Remove chicken from the marinade place it BREAST SIDE DOWN, over the onions and peppers. Pour all remaining marinade over top and give pot a good shake.
  • Place in the middle of the oven, bake uncovered 20 minutes. Turn chicken over, reduce heat to 400F, and continue to roast until inner thigh reaches 165 F -about 35-45 minutes more.
  • Place yams in the oven when you flip the chicken, checking them after 25-30 minutes. Squeeze with a little lime after removing.
  • Let chicken rest 10 minutes before carving.
  • Cut chicken and serve over roasted sweet potatoes, making sure to scoop up some of the braised peppers, onions and pan juices.
  • Garnish with a squeeze of lime, a sprinkling of lime and orange zest and fresh cilantro.