Friday, September 17, 2010

La Fin Du Monde Roasted Chicken with Fig Chutney

This was a recipe made under duress. As Till Lindemann would say, you can't have art without pain but art exists for compensating pain. The name of the beer was merely ironic, although the taste it imparted was far from ironic.

You will need:

1 3.5 lb chicken
16 oz can whole coconut milk (please, please don't use the stuff in the soy milk sector)
1 bottle La Fin Du Monde beer
1 tbsp kosher salt

1 lb fresh figs, chopped into quarters
1/3 cup tamari or soy sauce
1 1/2 tsp red chili flakes
1/2 tsp fresh grated ginger
1/3 cup sugar

Heat the oven to 350 degrees and set the chicken spine up in a roasting pan. Sprinkle the salt over it and pour the beer over the chicken, then pour the coconut milk. Bake for about 80-90 minutes, basting about every 20 minutes. Remove from the heat and set aside 2 cups of the drippings.

In a saucepan, heat the figs and tamari sauce together. Add the spices and cook until the figs start to become soft from the heat; add the sugar and gradually add the drippings. Stir and keep adding and reducing the broth. Keep cooking and stirring until it begins to thicken and the sugar begins to form bubbles in the sauce. Remove from the heat and set aside.

Divide the chicken into whatever portions you desire and serve the chutney on the side -- it is a bit spicy, so some may want more or less of it than others.

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