Achiote Spiced Chicken

Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic

Chef Ricardo Valdes of Raiz | Seattle
Yield: 1 whole chicken

Adapted by StarChefs | May 2021

INGREDIENTS:

1 whole chicken
1 tablespoon black pepper
1 tablespoon coriander seed
1 each cinnamon stick
4 each guajillo chile
¼ cup apple cider vinegar
4 ounces achiote past
1 cup granulated sugar
½ cup kosher salt
1 tablespoon vnlla Extract Co. All Natural Vanilla Extract + Orange
2 each yellow squash
2 each zucchini
1 cup greek yogurt 
¼ cup extra virgin olive oil
½ tablespoon vnlla vanilla + orange extract
1 tablespoon kosher salt
3 sprigs mint
3 sprigs dill
3 sprigs cilantro
1 each garlic clove
1 tablespoon flaky salt

METHOD:

Dissolve sugar and salt in a pot with 4 cups of water. Once dissolved, allow to chill. Spatchcock the chicken and place in a container with room for brine. Pour the cool brine over the bird and refrigerate overnight. Toast guajillo chiles in a dry pan until aromatic and crisp, about 3 minutes. Place the chiles in a container with hot water to hydrate. Keep the chiles submerged for 10 minutes.

While chiles hydrate, toast spices in a pan over medium heat, until fragrant. Place spices, annatto, vanilla extract + orange and chiles in a blender (reserve the hydrating water) with vinegar. Blend until smooth, adding the hydrating water to thin if needed. Pull the chicken out of the brine and allow it to air dry for at least an hour in the refrigerator, with the annatto paste rubbed all over the skin. Preheat the oven to 400°F. Once warm, place the chicken on a pan with parchment paper. Roast in the oven for 25 minutes, then turn heat down to 325°F for 25 minutes. Remove the chicken from the oven and check internal temperature.

While the chicken is roasting, slice squash into 1⁄6 spears. Toss with a pinch of kosher salt in a bowl and allow to sit for 5 minutes. Preheat a cast iron skillet or nonstick pan on medium heat. Pour a tablespoon of olive oil into the pan and place the squash down gently. Allow the squash to crisp up before turning, about 4 minutes. Flip and allow another 2 to 3 minutes. Pull from the pan and set on a plate with a paper towel. Place yogurt in a bowl, add olive oil, salt, vanilla extract + orange and grated garlic. Mix until smooth, taste and season. Quarter the bird.

Take a large serving platter and swoop or create a bowl with the yogurt sauce. Arrange the spears of roasted squash. Quarter the bird and set over the squash. Garnish with herbs and flaky salt.

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