Roasted Chicken With Papaya Glaze Recipes

ROASTED PAPAYA ESCABECHE

Steps:

• Add the papaya, onion, sugar and vinegar to a medium saucepan. Bring to a simmer and cook, uncovered, until the papaya is soft and the liquid has reduced slightly, 10 to 15 minutes. Remove from the heat and cool completely over a bowl of crushed ice.
• Stir in the garlic, olive oil, ginger, cilantro, thyme and lime juice. Season to taste with salt and pepper and serve.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

ROASTED CHICKEN WITH PAPAYA GLAZE

Steps:

• Rub the chicken evenly with the salt, then set aside. In the work bowl of a food processor, combine the orange juice, brown sugar, and shallots. Pulse for 10 to 20 seconds, until the shallots are finely minced. Place the chicken in a shallow dish and pour the orange juice mixture over it. Crumble the bay leaf over the chicken, then cover with plastic wrap. Marinate in the refrigerator for a least 6 hours, or overnight. Preheat the oven to 375 degrees F. Transfer the chicken to a roasting pan (reserving the marinade) and roast for a total of 1 hour 45 minutes. After putting the chicken in the oven, prepare the papaya glaze. Strain the marinade through a fine sieve into the work bowl of a food processor. Add the mustard, garlic, papaya, half, thyme, salt, and black pepper. Pulse 10 to 20 seconds, until well blended and any garlic lumps are gone. Divide the mixture in half, using one half for basting the chicken and the other half for the sauce. Baste the chicken with papaya glaze at least once every half hour while roasting. When the chicken is cooked, place it on a large, warmed serving platter and set aside. Pour off all but 2 tablespoons of the pan drippings and discard. Place the remaining 2 tablespoons drippings (scrapping the bottom of the roasting pan to loosen the bits) in a small saucepan and whisk in the butter over medium heat. Add the remaining half of the glaze to the saucepan and cook 4 to 5 minutes. Pour some sauce over the chicken and place the reserved papaya slices on top. Place remaining sauce in serving dish, garnish the platter with parsley and watercress, if desired, and serve immediately. NOTE: As a precaution, you might want to start with a fresh juice mixture for the glaze and baste, as it was used for marinating raw poultry. The other alternative is to boil the marinade for a couple of minutes and then proceed with the instructions for preparing the glaze.

PAPAYA CHICKEN

Steps:

• Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.

ROASTED CHICKEN WITH PAPAYA GLAZE

Steps:

• Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it.
• In a blender or a food processor, combine the orange juice, olive oil, brown sugar and shallots. Process until the shallots are finely minced.
• Pour the orange juice mixture over the chicken, crumble the bay leaf over the top and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally.
• Preheat the oven to 375°F Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water.
• Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids and add the mustard, garlic, halved papaya, thyme, salt and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes. Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce.