Achiote Chicken With Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus marinating time
Cooking time: 40 minutes
This dish is best started a day ahead to allow the marinade to penetrate the chicken
- 1.8kg/2lb. chicken, butterflied and wet or dry brined overnight
- 750g/26.5oz. potatoes, cut into bite sized pieces
- 50g/1.7ozs. butter, melted
- 50ml/1.7 flozs. oil
Achiote paste
- 35g/1.3ozs. annatto seeds
- 2 teaspoons oregano
- 1.5 teaspoons coriander seeds
- 1 teaspoon ground allspice
- 4 cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 5 cloves garlic, peeled
- 1 habanero chilli
- 3 tablespoons orange juice
- 3 tablespoons lime juice
Step 1 - Grind the annatto seeds, oregano, coriander, allspice, cloves, cumin, salt, pepper and cinnamon together in a spice or coffee grinder. Transfer to a food processor and add the garlic and chilli and process until finely ground. Add enough orange and lime juice to help it along and to form a paste.
Step 2 - Cover the chicken with this paste and allow to marinate for as long as you have-anywhere from 2 hours to overnight. Bring the chicken to room temperature an hour or so before cooking while you prep the potatoes. Preheat oven to 210C/410F and place the potatoes at the bottom of a large baking dish. Mix the butter and oil together and toss the potatoes in this mix reserving half of it. Place the chicken on top of the potatoes and spoon over the remaining half of the butter/oil mix. Roast for 35-40 minutes. Serve with slices of lime and fresh coriander.