divorce chicken recipe

divorce chicken recipe

divorce chicken recipe
nutritional information (per serving)

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nutritional information
Servings: 4
amount per serving
% Daily Value*
Saturated Fat 8g40%
152 mg51%
1562 mg68%
dietary fiber 5g19%
Total sugar 12g
Vitamin C 32 mg160%
Calcium 122 mg9%
iron 5 mg26%
Potassium 735 mg16%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

After “Engagement Chicken” and “Marry Me Chicken” came the divorce (at least for me). The idea for this Divorce Chicken came from a disrespectful response I gave when someone mentioned the ever-trending recipe for “Marry Me With Chicken”. The main reason I developed this recipe over time was to have a counterpoint to the wedding bell bird.

The flavor of my divorce chicken is inspired by some of the travels I've taken after my divorce. you can thank me eat, pray, love trip for this one.

A whole chicken is fried in a very Moroccan-inspired spice paste that includes the warm notes of cinnamon and cumin. It's cast iron toasted because you may have lost your sheet pans or roasting pan in the divorce, but that shouldn't stop you from making this comfort food. The carrot salad is a dream from around the world (but especially the Southeast Asian part) full of fresh herbs, citrus and seasoned with spicy Korean gochujang. And unlike marriages, this recipe works more than 50% of the time.

Also, the only equipment you need to make this recipe are my top five kitchen gadgets, in my opinion. This is something you should buy as soon as you get your own place, or, better yet, ask for it on a divorce gift list (it's not a thing, but it should definitely be a thing).

5 Tools Your Kitchen Needs: Divorce Edition

Chef's Knife: Invest in a good one and you only need one (till death do us part, but really)

Cutting board: plastic or wood, this is essential for working in the kitchen
Cast Iron Skillet: It's easy to switch from stovetop cooking to oven frying, and it's affordable too

Microplane: Peeling citrus fruits, grating garlic or parmesan, these are the tools I use most often

Vegetable Peeler: Opt for a Y-shaped peeler so you don't regret another life choice

I wanted a whole roast chicken for this recipe because it makes enough for four people. So feel free to invite a few close friends over to celebrate the sanctity of your newfound happiness (I promise you'll make it happen) or take it to someone you know who is going through their own breakup. Alternatively, you can eat this fried chicken right over the counter, with your hands, along with a nice, cold glass of *literally any drink* to get through if you're still in trouble and need some alone time need .

A few chicken tips

  • After the chicken is dry, use your fingers to slightly separate the skin from the breast, drumstick, and thigh meat to make it easier to apply the spice mixture under the skin of the chicken. Then you can apply the spice paste and the application will be much easier.
  • Instead of roasting a whole chicken, you can make this recipe with quartered chicken or your favorite bone-in and skinless chicken pieces if you want to avoid slicing.

Go on

Both the dressing and the chicken seasoning paste can be made up to 4 days ahead and stored in an airtight container in the refrigerator until ready to use.

A note on cooking with fresh citrus fruits

  • Depending on sweetness Depending on the orange you use, you can enhance the sweetness of the dressing by adding a little honey or white or brown sugar. Sweetness helps to dull the spiciness, so if you find the dressing too spicy for your liking, it's also a good trick – adding a bit of honey or sugar will help reduce the spiciness a bit.
  • Depending on maturity From whatever orange or lime you have, one citrus fruit may yield slightly more or less juice than indicated in this dressing recipe. For this reason, it's always good to buy an extra fruit or two when a recipe calls for fresh citrus, in case you happen to have picked up a dried-out lime or slice of orange and need a refill.

“This Spicy Chicken and Carrot Salad was delicious! Scattering the spice mix under and on top of the chicken gives it an intense, savory-sweet flavor. After roasting, the chicken turned a beautifully shiny color. The gochujang dressing went really well with the carrots and herbs. Who knew divorce could be so awesome!” —Diana Andrews

For the chicken:

  • 1 tablespoon Cinammon

  • 2 teaspoon kosher salt

  • 2 teaspoon ground cumin

  • 1 teaspoon fresh ground black pepper

  • 1 tablespoon grated fresh ginger

  • 2 tablespoon Extra virgin olive oil

  • 1 Chicken whole chickenabout 4 to 5 pounds

For the gochujang dressing:

  • 2 tablespoon gochuyang

  • 1 navel orange for grating and juicing (yields: 1 tablespoon zest + 1/4 Cup orange juice)

  • 1 lime for juicing (yields: 1 tablespoon fresh lime juice)

  • 1 tablespoon Extra virgin olive oil

  • Kosher salt

For the carrot ribbon salad:

  • 5 Middle carrotswashed and peeled

  • 2 tablespoon coriander seeds

  • 1 small bundle mint leavestorn to pieces

  • 1 large handful of fresh basil leavestorn to pieces

  • 2 to 3 tablespoon of gochuyang dressing

  • 1 to 2 bird's eye view chili Slice thinly, optional

Do the chicken

  1. Gather the ingredients. Place a rack in the bottom third of the oven and heat to 425 F.

    The Spruce Eats / Cara Cormack

  2. In a small bowl, mix together the cinnamon, salt, cumin, pepper, ginger, and oil to form a paste.

    The Spruce Eats / Cara Cormack

  3. Pat the chicken dry all over with paper towels and place, breast-side up, in a large cast-iron skillet or skillet. Tuck the wings behind the back. You can also tie the legs together if you have kitchen twine, but tying the bird is optional.

    The Spruce Eats / Cara Cormack

  4. Use your fingers to spread the spice paste under the entire skin of the chicken and on the outside of the bird.

    The Spruce Eats / Cara Cormack

  5. Place in the oven and roast until a thermometer inserted into your thigh reads 165°F (taking care not to touch the bone), about 1 hour. Remove from the oven and let rest 10 minutes before carving. While the chicken is roasting, prepare the dressing and carrot salad.

    The Spruce Eats / Cara Cormack

For the gochujang dressing:

  1. Gather the ingredients.

    The Spruce Eats / Cara Cormack

  2. In a medium bowl, whisk together the gochujang, orange zest, orange juice, lime juice, and olive oil. Season with salt. Put aside.

    The Spruce Eats / Cara Cormack

For the carrot ribbon salad:

  1. Gather the ingredients.

    The Spruce Eats / Cara Cormack

  2. In a small skillet over medium-high heat, toast the coriander seeds and toss in the skillet until fragrant and toasted, about 1 minute. Pour into a small bowl and set aside.

    The Spruce Eats / Cara Cormack

  3. Make the carrot ribbons by using a vegetable peeler to cut thin lengthwise slices just above a large bowl. Add the mint and basil leaves, reserving some for garnish.

    The Spruce Eats / Cara Cormack

  4. To serve, toss the carrots and herbs with 2 to 3 tablespoons of the prepared gochujang dressing. Add more dressing to taste.

    The Spruce Eats / Cara Cormack

  5. Arrange the salad on a large platter. Top with the roasted coriander seeds, garnish with mint and basil leaves and bird's eye chilli if desired.

    The Spruce Eats / Cara Cormack

  6. When the chicken is fully roasted and rested, cut into 8 pieces and serve with the carrot salad and optional additional dressing for drizzling and dipping.

    The Spruce Eats / Cara Cormack

Chicken breast variation

Due to the nature of spice paste, it works intensely on boneless, skinless chicken pieces when you use it whole. If you want to use boneless, skinless chicken breasts, spread just a small dime-sized dollop over each breast, then bake at 425 F (or until a thermometer reads 165 F) for 18 to 20 minutes.

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