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Bangladeshi Wedding Chicken

by Sohla El-Waylly
dinner
Yield: 4 servingsTotal: 2 days
Source: https://sohla.substack.com/p/not-really-bangladeshi-wedding-chicken

Ingredients

produce
  • 1 mediumshallot(thinly sliced)
  • 3garlic cloves(peeled)
  • 2 inch pieceginger(peeled and sliced)
  • 2 poundsYukon Gold potatoes(peeled and cut into 1 1/2-inch chunks)
  • 2 mediumshallots(peeled and roughly chopped)
protein
  • 3 1/2 to 4 poundwhole chicken
dairy
  • 1 cupfull-fat yogurt
pantry staple
  • 2 tablespoonsgaram masala
  • 1 teaspoonground turmeric
  • 4 teaspoonskosher salt
  • 1/2 teaspoonkosher salt
  • 1/4 cupghee or neutral oil
  • 1 teaspoonkosher salt
  • 1/2 teaspoonground turmeric
other
  • 1/4 cupraw cashews
  • 1 cupwater
  • 8 to 10pitted prunes

Instructions

  1. For the dry brine: In a small bowl, toss together the salt and turmeric. Place the chicken on a cutting board, breast-side down. Using kitchen or poultry shears, cut along both sides of the backbone to remove it. Flip the bird and press firmly on the breast until it flattens and you hear the wishbone crack. Pat dry with paper towels.
  2. Season the chicken with the turmeric mixture, taking care to use all of it to evenly cover all of the chicken—in between the wings and the legs. (It may fall off, just scoop it back up and pat it on.) Transfer the chicken to a plate or (preferably) a wire rack set into a baking sheet (if you have the room) and refrigerate, uncovered, for at least 12 and up to 24 hours.
  3. For the marinade: Combine the yogurt, cashews, shallots, garlic, ginger, garam masala, and salt in a blender and puree until smooth. Transfer the dry-brined chicken to a large zip top bag and pour in the yogurt marinade. Seal the bag, pressing out as much air as possible. Squeeze the bag to try and make sure the marinade is all over the chicken, then place on a plate, sheet tray, or baking dish and refrigerate for at least 12 hours and up to 24 hours. Flip the bag once during that time.
  4. To roast: Set a rack in the middle of the oven and heat to 400F. In a large, high-sided skillet over medium-high heat, add the ghee (or oil) and shallots. Cook, stirring constantly, until browned and frizzled, about 5 to 7 minutes. Remove from heat and use a slotted spoon to transfer to a plate, leaving the fat in the skillet.
  5. Return the skillet to medium heat and add the potatoes to the residual fat. Sprinkle with salt and turmeric and cook, tossing occasionally, until lightly browned in spots, about 8 to 10 minutes. (If the potatoes are sticking, just leave them alone. They will un-stick themselves eventually.) Remove from heat, add the water and prunes, and use a stiff wooden spoon to scrape up any brown bits stuck to the pan.
  6. Place the chicken on top of the potatoes, breast side up, scraping over any extra marinade. Put the skillet in the oven and roast until deeply browned all over, charred in spots, and when you wiggle the leg it wants to pull right off, about 1 hour. (If you have an instant read thermometer, it should register at least 160F in the thickest parts. Check multiple spots.)
  7. To serve: Sprinkle over the browned shallots and rest for 15 minutes. Serve alongside sliced cucumbers, plain yogurt, and bread or rice (if you want).