Roasted Chicken
Okra, Sungold Tomatoes, Scallions, Preserved Lemon Jus
Chef Tajeh Porter of Nura | Brooklyn
Adapted by StarChefs | April 2025 | Photo: Will Blunt
INGREDIENTS
Brine:
Yield: 12 quarts
640 grams kosher salt
600 grams honey
175 grams crushed garlic
70 grams ground coriander
70 grams toasted black peppercorns
10 makrut lime leaves
Chicken:
Yield: 1 serving
½ chicken, backs, heat, and feet removed
Okra Base:
Yield: 1 quart
300 grams diced onions
55 grams thinly sliced serranos
35 grams shaved garlic
5 grams ground turmeric
100 grams urad dal
20 grams black mustard seeds
8 chiles de árbol, ground
8 curry leaves
7 grams kosher salt
Preserved Lemon Jus:
Neutral oil
2 pounds chicken wings or bones
1 carrot, diced
1 onion, diced
1 stalk celery, diced
2 liters chicken stock
2 preserved lemons, diced
Roasted Chicken:
Yield: 1 serving
Unsalted butter
To Assemble and Serve:
Yield: 1 serving
Neutral oil
½ cup sungold tomatoes
½ cup okra, sliced
Lemon juice
Sliced scallions
METHOD
For the Brine:
In a large nonreactive container, combine salt, honey, and 2 quarts warm water. Stir until salt and honey have dissolved. Add remaining ingredients and 10 quarts cold water. Reserve.
For the Chicken:
In a nonreactive container, add chicken. Cover chicken with Brine and seal container. Refrigerate 24 hours.
For the Okra Base:
In a rondeau over medium flame, heat a splash of oil. Add mustard seeds and toast until fragrant. Add onion, serranos, and garlic. Sweat until vegetables are softened. Season with salt. Stir in remaining ingredients. Cook until dal has toasted. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Preserved Lemon Jus:
In a large sauté pan over medium flame, heat oil. Add chicken bones and brown on all sides. Add mirepoix and sauté until soft and golden brown. Add chicken stock and let simmer until au nappe. Strain, then stir in preserved lemons. Transfer to an airtight container and refrigerate.
For the Roasted Chicken:
Heat oven to 400°F. Remove Chicken from Brine and pat dry. Transfer Chicken to a parchment-lined sheet tray and let sit at room temperature until skin has completely dried. Rub Chicken with unsalted butter, then roast 35 minutes. Let rest 15 minutes.
To Assemble and Serve:
In a pot over medium-low heat, add Preserved Lemon Jus. Keep warm. In a sauté pan over medium flame, heat oil. Add okra and tomatoes and sauté until charred. Stir in 1 tablespoon Okra Base and cook 2 minutes. Season with lemon juice and scallions. Set aside. On a work surface, remove leg and thigh from Roasted Chicken. Cut breast in half. Transfer Roasted Chicken to a serving plate. Place charred okra and tomatoes next to the chicken. Finish with desired amount Preserved Lemon Jus.
