Mrs. Mitchell: April 2011

My oh my it has been a while! Apparently having an absent husband and wild appetite has decreased the desire to both cook nice meals and, on the occasion we do, document them. But oh oh oh! Relief is here! Thats right folks, Mr. Mitchell is back. Here to catch you up on the last 6 plus months of news and foodie goodness.

As if you didn't already know, there is a Miss Mitchell on the way! Little Olivia Charlotte is expected early July (so expect another very long absence). We've done a lot of planning and preparing for the next big chapter.

It was the best of food (made at home), it was the worst of food (fast food in the field). A tale of two stomaches, really. But now to the subject at hand. Yes, it is easter and we decided to make something special and involved. We haven't had a whole chicken in a while so I decided that was the plan. But what flavor profile? Italian? Asian? Lemon-rosemary? GARLIC!?!? Nah, decided to go with an Indian coconut curry. A good decision it was as well. Let's get started, shall we?

Curry Grilled Chicken

Ingredients:
1 Whole Young Chicken
1 can Coconut Milk
3 tbsp Curry Spice
1/2 cup chopped Cashews
1 tsp chopped fresh Oregano
1 tbsp Salt
1/2 cup chopped fresh Pineapple
1 to 5 diced Thai Chiles (depending on your heat desire)
1/2 large Onion, diced
2 large cloves Garlic
1 cup Jasmine Rice
1/2 cup whole Cashews
1/2 can Chicken Stock

Basic Ingredients

The first step is to get the chicken ready, I always like to marinate my meat. You could use a rotisserie to cook it, or you could save a few hours and go the flat grill method that I have come to love. Don't know how to properly flatten a whole chicken? Well well, here we go.

First step is to cut out the spine. Grab the tail and cut up each side with strong kitchen sheers.

Remove spine and throw at someone squeamish.

Time to break away the breastbone. Two options, grab the outsides and pop the breast bone in...

Or put it breast up and punch the crap out of it until you hear a snap.

Time to remove the bone, pull, cut if you need to.

End up with this, and as little waste as possible.

Now that the chicken is prepared time to work on the sauce. Either use a nut grinder or chop chop.

Mix up the coconut milk, cashews, curry, oregano, and pour over the chicken either in a deep dish or bowl... like so.

Cover and store for a few hours.

One of my favorite little tricks is the brick on the grill. This does require an unexplained brick just lying around the kitchen, but if you've got it, use it. As you preheat the grill, wrap the brick in aluminum foil and get it hot.

Place the chicken on the grill boobies down and place the brick atop. Save the extra juices that remain in the bowl for about two steps from now.

The best way to keep track of "doneness" is to use a thermometer stabbed into the thigh. But expect 20-30 minutes per side with the brick method.

Now to the sauce. Pour the left over marinade into a sauce pan, add chicken stock, diced Thai chiles, 1 clove chopped garlic and diced pineapple. Heat and reduce.

These are green Thai chiles, they're friiiiiiiggin hot.

Oh it might be time to flip the chicken.

The rice preparation is pretty straight forward. Saute the onion in a little oil with 1 clove chopped garlic. Cook the rice, add the onion mixture and whole cashews when done. But try to time all this about when the chicken is done.