Kick Off!

2012 - New year, New Beginning. This year I resolved to bring new dishes on the dining table. I was driven to do this when I recently made Iberian Chicken for my darleng (aka my dear husband). His face literally lit up when the beautifully golden-roasted chicken was served before him. He was amazed to see this new dish  at home. The dish was something you order from restaurants, not made in our own kitchen, he said. I asked, why not? It seems hard to do, he replied. I thought so too. Iberian Chicken sounds intimidating to cook, yet I surprised myself at how easy it is to make.

Here's the recipe:

Iberian Chicken

1 whole chicken (1.2 kilos), cleaned and pat dry
2 tbsp rock salt
2 tbsp ground peppercorn
calamansi juice from 8 to 10 pcs calamansi
3 heads garlic, peeled and chopped
3 tbsp chicken essence
6 pcs lemon grass, tied
1/2 cup extra virgin olive oil
1 cup water
8 pcs potatoes with skin, well washed and sliced into 6 cubes

1. Mix rock salt, ground peppercorns, calamansi juice, chopped garlic and chicken essence. Rub this mixture all over the chicken and inside its cavity.
2. Insert lemon grass into the chicken's cavity and place the chicken in a baking dish. Dash olive oil on the chicken. Pour water into the baking dish. Marinate 8 hours or overnight.
3.  Preheat oven to 160°C. Put cubed potatoes in the sides of the baking dish. Cover with aluminum foil and bake for 1-1/2 hours or until meat thermometer inserted reads 180°.

The chicken was aromatic, garlicky and yummy! The meat was tender and flavorful, while the potatoes were perfectly baked. Seeing my darleng's grin after his dinner, I was inspired! I could do this often! Can't wait to try another new recipe to bring on the dining table!