Spatchcocked Roasted Chicken with Rooibos-Tangerine Glaze and African Beechwood Smoked Salt

Smoky Sensations Meet Citrus Zest: Unveiling the Aromatic Dance of African Beechwood Salt and Tangerine Glaze on Spatchcocked Chicken


Indulge in an extraordinary culinary journey with the latest recipe in Basil & Salt Magazine, “Spatchcocked Roasted Chicken with Rooibos-Tangerine Glaze and African Beechwood Smoked Salt.”

The moment we opened the sleeve of N/UM African Salts, we were greeted by a mesmerizing, smoky aroma that promised to transform our kitchen into an aromatic haven. This N/UM African Beechwood Smoked Salt, sourced from the heart of Africa, infused the chicken with a deep, rich smokiness, elevating the dish to new heights of flavor.

The chicken, expertly spatchcocked for even cooking, roasts to perfection, its skin crisping beautifully in the oven’s embrace. The star of the show, however, is the Rooibos-Tangerine Glaze – a harmonious blend of earthy rooibos tea and zesty tangerine, creating a sweet and tangy melody that dances on your palate. This glaze not only adds a luscious sheen to the chicken but also infuses it with a burst of vibrant flavors, complementing the smoky undertones of the African Beechwood Smoked Salt.

Every bite of this dish is a testament to the power of simple, quality ingredients coming together to create something truly magical. The smoky salt, with its intoxicating aroma and rich flavor, pairs perfectly with the natural juices of the chicken, resulting in a dish that is both comforting and exotic. Whether you’re a seasoned chef or a culinary novice, this recipe is sure to impress, bringing a taste of Africa’s culinary richness to your table. So, preheat your ovens and get ready to embark on a flavor adventure that you won’t soon forget!

About Rooibos

In the cradle of South Africa’s Cederberg region, the Rooibos bush has flourished for centuries, its red-hued brew a well-kept secret among the indigenous Khoisan people. They cherished the tea for its soothing qualities and the sweetness it lent to their palate. Aspalathus linearis, or Rooibos which is Afrikaans for “Red Bush”, was more than a plant; it was a natural remedy, integral to their way of life, used to treat ailments and enjoyed for its robust, earthy flavor.

The story of Rooibos began to move from Africa’s shores after botanist Carl Thunberg was introduced to it in the 18th century, beginning its journey beyond the Khoisan. However, it was only in the 20th century that Rooibos found its way into the heart of global culture, thanks to the enterprising Benjamin Ginsberg, who saw potential in what he termed ‘mountain tea’. His commercial cultivation and Annique Theron’s claims of its health benefits in the late 1960s set Rooibos on a path to international acclaim.

Today, Rooibos is celebrated not only for its therapeutic virtues but also for its culinary versatility. It infuses dishes with its unique antioxidant-rich flavor, a testament to its rich heritage. A modern twist on this ancient tea is its use in a Rooibos and tangerine glaze, a fusion that enhances the traditional South African flavor with a citrusy zest, perfect for a delectable spatchcock chicken recipe.

About African Beechwood Smoked Salt

The aroma of the African Beechwood is unique and intense, with a subtle sweetness that is perfectly balanced with a smoky, earthy note. It’s reminiscent of the traditional African wood-fired kitchen, where the aroma of wood smoke and spices mingle to create a truly magical ambiance. When combined with the delicate and pure taste of Kalahari Salt, the aroma of African Beechwood brings a new dimension to the salt, making it truly irresistible.

The smoky flavor of the salt is perfect with grilled meats, poultry, fish, and vegetables, as well as in marinades, rubs, and dressings. 

Read more HERE

Spatchcocked Roasted Chicken with Rooibos-Tangerine Glaze and African Beechwood Smoked Salt

Recipe courtesy of Chef Kudzai Bingepinge

Ingredients

For the Chicken and Dry Rub:

  • 1 whole chicken (about 4-5 lbs), spatchcocked (*step by step instructions to spatchcock a chicken, below)
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon coconut powder
  • 2 tablespoons finely ground Rooibos tea leaves
  • 1 tablespoon Ras el Hanout
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • Olive oil (for brushing)

For the Rooibos-Tangerine Glaze (Óleo Saccharum):

  • Peel of 3 tangerines (with no white pith)
  • 1/2 cup sugar
  • 1/2 cup freshly squeezed tangerine juice
  • 1/4 cup brewed Rooibos tea
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cornstarch (optional, to thicken)

To Finish:

Instructions

  • Prepare the Dry Rub:
    1. Combine the onion powder, garlic powder, coconut powder, ground Rooibos tea, Ras el Hanout, smoked paprika, cayenne pepper (if using), sea salt, and black pepper in a bowl.
  • Spatchcock and Season the Chicken:
    1. After spatchcocking the chicken, pat it dry, brush it with olive oil, and apply the dry rub evenly all over the chicken. Let it marinate.
  • Rest the Chicken:
    1. Let the seasoned chicken rest for 30 minutes at room temperature or up to 24 hours in the refrigerator for deeper flavor infusion.
  • Prepare the Óleo Saccharum:
    1. Muddle the tangerine peels and sugar, let the mixture sit to infuse, then strain out the peels.
  • Make the Glaze:
    1. In a saucepan, simmer the tangerine juice, brewed Rooibos, and tangerine sugar oil. Reduce by half, add vinegar, and thicken with cornstarch if desired.
  • Roast the Chicken:
    1. Preheat your oven to 425°F (220°C). Roast the chicken on a rack until it reaches an internal temperature of 165°F (74°C).
  • Glaze the Chicken:
    1. Brush the chicken with the glaze during the last part of roasting until it becomes caramelized.
  • Finish with Smoked Salt:
    1. After resting the cooked chicken, sprinkle African Beechwood Smoked Salt over it for a smoky scent and taste.

Serve with additional glaze on the side, and enjoy the deep, rich warm flavor that the Rooibos adds to this dish, complemented by the sweet and citrusy glaze, which is enhanced by the fire roasted aroma that the African Beechwood Smoked Salt adds to the dish.

on the grill

During Thanksgiving week our oven was a busy bee, so we took the Spatchcocked Chicken recipe outdoors!

  • Prepare the Grill: Set up your charcoal grill for indirect grilling. This means you’ll have hot coals on one side of the grill and no coals on the other side. Aim for a grill temperature of around 375°F to 400°F. This is slightly lower than the 425°F used in the oven, as the direct heat from the grill cooks the chicken differently.
  • Prepare the Chicken: Season your 4 to 5 pound spatchcocked chicken as per your recipe.
  • Start Grilling: Place the chicken skin-side up on the cooler side of the grill (the side without coals underneath). This indirect heat will cook the chicken evenly without burning the skin.
  • Grill Time: The cooking time should be approximately 45 minutes to 1 hour, but this can vary based on the size of the chicken and the exact temperature of your grill. It’s important to monitor the grill temperature to keep it within the 375°F to 400°F range.
  • Check for Doneness: The best way to check if the chicken is done is to use a meat thermometer. The chicken is ready when the internal temperature at the thickest part of the thigh reaches 165°F. If you don’t have a thermometer, check if the juices run clear when you pierce the thigh with a knife.
  • Rest the Chicken: Once done, let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, making for a juicier chicken.

Remember, grilling times can vary based on the exact size of the chicken and the grill used, so it’s always best to use a meat thermometer to ensure proper doneness.

*Spatchcocking a chicken involves removing the backbone to flatten the chicken for even cooking. Here’s a step-by-step guide:

  1. Prepare Your Workspace: Clean your work surface and gather a sharp pair of kitchen shears or a chef’s knife, a cutting board, and the whole chicken.
  2. Position the Chicken: Place the chicken breast-side down on the cutting board. The backbone should be facing up.
  3. Cut Along the Backbone: Using the kitchen shears or knife, start cutting along one side of the backbone, from the tail end to the neck. Repeat on the other side of the backbone. You’ll be cutting through ribs, so some force is needed.
  4. Remove the Backbone: Once both sides are cut, remove the backbone. You can save it for stock or discard it.
  5. Open the Chicken: Open the chicken up like a book. Flip the chicken over so it’s breast-side up.
  6. Flatten the Chicken: Press down firmly on the breastbone to flatten the chicken. You might hear a crack as the bone breaks.
  7. Trim Excess Fat: Trim any excess skin or fat as needed.
  8. Tuck the Wings: Tuck the wing tips under the breasts to prevent them from burning.
  9. Season: Now your chicken is ready to be seasoned and cooked as desired.

Remember, proper hygiene is important when handling raw poultry. Clean all surfaces and utensils thoroughly after use and wash your hands.

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