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Texas Chicken
© James Baigrie

Texas Chicken

  1. 4 whole chicken legs, skinned
  2. Sea salt and freshly ground pepper
  3. 2 tablespoons annato seeds
  4. 1/4 cup plus 2 tablespoons olive oil
  5. 1 cup fresh carrot juice
  6. 2 tablespoons sherry wine vinegar
  7. 3 bay leaves
  8. 3 thyme sprigs
  9. 3 garlic cloves, crushed
  10. 1 1/2 serrano chiles, sliced into rounds
  1. Season the chicken legs with salt and pepper. In a large skillet, cook the annato seeds in the olive oil over moderate heat until the oil is a deep brick red, about 5 minutes.
  2. Strain the annato oil into a 9-by-13-inch baking dish. Add the carrot juice, vinegar, bay leaves, thyme, garlic and chiles. Add the chicken and turn to coat. Refrigerate for 6 hours or overnight.
  3. Preheat the oven to 375°. Preheat a grill pan. Grill the chicken in the grill pan over moderate heat for 4 minutes, turning once. Transfer to a rimmed baking sheet and cook for 30 minutes, or until the juices run clear.


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