The easy recipe only has a few steps and can be adapted based on what ingredients you have on hand.
leaves and one bunch of cilantro for the chutney. He notes to keep the stems on, as they can be used for flavor, and there’s no need to waste them.Nik explains that he had trouble finding fresh jalapeños and green chiles at the grocery store, so instead, he substitutes in cayenne pepper—1/2 a teaspoon, since he likes the chutney slightly hot, but not too hot.Add the herbs, 1/4 cup of chilled water, one teaspoon of salt, and two tablespoons of fresh lime juice to a blender.
Nik’s recipe typically calls for a whole chicken separated into drumsticks, thighs, and breasts, but he couldn’t get a whole roast chicken, so he ends up using pre-cutin the video instead. Take each thigh and make a few incisions in the meat with a knife , about 3/4-inch deep—make sure not to go all the way through. This increases surface area and helps the chicken cook faster, along with getting the flavor molecules from the marinade to come into the meat and meet the surface of the chicken.
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