Chicken in a Pan

Christmas eve and the oven was busy. Decided to use a pan for a whole chicken and it turned out super succulent and juicy.

You need:

A small whole chicken. Rub salt all over it before its refrigerated.
Sriracha powder.
Garlic Paste one heaped tablespoon.
2 medium onions, finely chopped.
Some red and yellow capsicum, finely chopped.
Coconut oil.
Juice of two lemons.
Chopped coriander.

After thawing the chicken, wash off all the salt.

Rub coconut oil, sriracha powder (about 2 or 3 teaspoons) and garlic paste all over the chicken. Keep it inside a pan and cover it. Do NOT place the weight on the pan. Cook on high heat for about 4-5 mins. Then switch to low heat and cook for about 30 mins.

If you spatchcock the bird, not only is it easier to clean but it also cooks evenly.

Open the pan and remove the bird. Keep it in a covered dish to retain its heat.

Add the onions and cook till they are softened. If you go on high heat then it will start burning the base of the pan. Don’t worry about that. Add the bell peppers and use them to de-glaze the pan. Add lemon juice to help with the de-glazing. Finally add the coriander and fully deglaze the pan and adjust seasoning.