Golden Chicken
Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil
Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco | Miami
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Chicken:
1 whole chicken, cleaned, head and feet on
Kosher salt
Moruno Spice Rub:
16 grams ground cumin seeds
8 grams ground black pepper
6 grams ground turmeric
5 grams ground fennel seeds
4 grams ground dried oregano
3 grams smoked paprika
Green Mango Sauce:
60 grams butter
30 grams diced white onions
5 grams thinly sliced ajís dulces
5 grams kosher salt
150 grams diced green Kent mangos
Pepper Mix:
40 grams grapeseed oil
30 grams diced white onions
10 grams sliced garlic
200 grams diced yellow bell peppers
3 grams kosher salt
Smoked Gouda Sauce:
50 grams milk
50 grams smoked gouda
40 grams cream cheese
2 grams kosher salt
Hoja Santa Oil:
150 grams grapeseed oil
100 grams olive oil
Kosher salt
100 grams hoja santa
Koji-Roasted Potato:
50 grams shio koji
50 grams olive oil
2 grams kosher salt
Schmaltz
2 Natascha gold potatoes
To Assemble and Serve:
Yield: 1 serving
Kosher salt
METHOD
For the Chicken:
On a work surface, lightly salt chicken cavity. Hang 2 days in refrigerator.
For the Moruno Spice Rub:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Green Mango Sauce:
In a saucepan over medium heat, melt 20 grams butter. Add onions and chiles. Sauté 5 minutes, or until onions are soft and translucent. Stir in salt and 4 grams Moruno Spice Rub. Cook additional 30 seconds, or until spices are lightly toasted. Add mangos and cook additional 5 minutes. Add enough water to submerge mangos and bring to a simmer. Cook 20 minutes, or until mangos are soft. Transfer mixture to a Vitamix Commercial blender. Add remaining 40 grams butter and purée on high speed until mixture is fully emulsified. Strain and transfer to an airtight container. Refrigerate.
For the Pepper Mix:
In a medium pot over medium flame, heat oil. Add onions and garlic and sauté until alliums are soft and translucent. Stir in peppers and salt. Cook until peppers begin to crisp. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Set aside.
For the Smoked Gouda Sauce:
In a Vitamix Commercial blender, add all ingredients and 110 grams Pepper Mix. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Hoja Santa Oil:
In a mixing bowl, whisk to combine oils. Cover and refrigerate. In a pot over medium-high heat, bring salted water to a boil. Add hoja santa and blanch 1 minute. Transfer to an ice bath. On a work surface, pat hoja santa dry then thinly slice. Transfer to a Vitamix Commercial blender with oil mixture. Purée until smooth and fully emulsified. Strain into an airtight container. Reserve.
For the Koji-Roasted Potato:
Heat a Vulcan combination oven to 300°F at 60-percent steam setting. In a mixing bowl, add shio koji, olive oil, salt, and desired amount schmaltz. Add potatoes and toss to evenly coat. Transfer potatoes to a parchment paper-lined sheet tray. Roast 45 minutes, or until potatoes are fork-tender. Keep warm.
To Assemble and Serve:
Heat oven to 450°F. In a small pot over medium-low heat, warm Smoked Gouda Sauce. Bring Green Mango Sauce to room temperature. Place Chicken on work surface and split in half. Debone thigh section. Season flesh and skin with salt. Season skin with Moruno Spice Rub. In a sauté pan over medium-high heat, sear Chicken skin-side-down. Transfer to a sheet tray and roast until cooked through. Set aside. Spoon desired amount Green Mango Sauce in the middle of a serving plate. Pour desired amount Hoja Santa Oil around Green Mango Sauce. Transfer Chicken to a work surface and slice in half. Place both halves Chicken on either side of Green Mango Sauce. In a serving bowl, spoon desired amount Smoked Gouda Sauce followed by desired amount Hoja Santa Oil. Top with 1 Koji-Roasted Potato.
