Chicken with Sofrito Gremolata

In Spain, the traditional earthenware casserole dish or cazuela is used to prepare rice dishes and stews and to braise and roast meats because of its even heating. A baking dish works just as well in the recipe for cumin-roasted chicken topped with fragrant sofrito gremolata.

Ingredients

Chicken | Serves 24
30 ml (175 milliliters) Club House ® Cumin, Ground
10 ml (60 milliliters) Club House ® Oregano Leaves, Mexican
10 ml (60 milliliters) Club House ® Sea Salt, French Mediterranean
5 ml (30 milliliters) Pepper Black Ground540 GR
2 ml (15 milliliters) Club House Smoked Paprika
2 1/4 kg (13 1/2 kilogram) Bone-in chicken parts
15 ml (90 milliliters) Vegetable oil
Vegetables | Serves 24
2 each Sweet potatoes
3 each Plum tomatoes
1 each Onion
2 each Celery ribs
4 each Whole garlic cloves
10 ml (60 milliliters) Vegetable oil
125 ml (750 milliliters) White wine or chicken stock
Sofrito Gremolata | Serves 24
10 ml (60 milliliters) Vegetable oil
125 ml (750 milliliters) Chopped red bell pepper
125 ml (750 milliliters) Chopped onion
125 ml (750 milliliters) Chopped plum tomatoes
15 ml (90 milliliters) Finely chopped garlic
2 ml (15 milliliters) Club House ® Coriander Seed, Ground
5 ml (30 milliliters) Club House ® Cumin, Ground
30 ml (175 milliliters) Fresh chopped cilantro
30 ml (175 milliliters) Lime juice

Procedure

For the Chicken:Mix seasonings in small bowl. Reserve 1/6 of the seasoning. Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.
For the Vegetables:Toss vegetables with oil and reserved seasoning in large clay pot or appropriate sized roasting pan. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil. Bake in preheated 400°F (200°C Gas Mark 6) oven 45 minutes. Remove foil. Increase oven temperature to 450°F (230°C Gas Mark 8). Bake 15-20 minutes longer or until chicken is cooked through and internal temperature has reached 165°F (74°C) by the bone.
For the Sofrito Gremolata: Heat oil in medium sautéed pan on medium heat. Add bell pepper onion tomato garlic coriander and cumin; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice.Plating Instructions:Serve chicken and vegetables sprinkled with Gremolata.