Serves 8
INGREDIENTS
For the Chicken:- 8 Chicken Legs and Thighs
- 1 ½ cups of molasses 2 large sweet potatoes
- ½ cup of liquid smoke 2 stick of margarine
- ½ bunch of cilantro salt and white pepper to taste
- ½ bunch of mint
- 3 cloves of garlic
- 8 ears of sweet corn
- 2 cups of ketchup chili powder
- ¼ c bourbon Fresh limes
- ¼ of a pineapple salt and black pepper to taste
- ¼ cup of molasses vegetable oil as needed
- ½ c of cider vinegar
- 4 cilantro sprigs
- 5 T brown sugar
- Salt and black pepper to taste
DIRECTIONS
Start with the chicken. Into a blender, place the molasses, liquid smoke, cilantro, mint and garlic. Puree until the liquid is smooth. Put the chicken into a ziplock bag and cover with the liquid. Be sure that the chicken is fully covered with the marinade. Let the chicken sit in the refrigerator overnight.
If you have an immersion circulator, create a water bath and heat the water to 145 degrees. Place the ziplock bag into the bath and leave it there for 5 hours. Remove the bag from the water and submerge in an ice bath to stop the cooking.
For conventional cooking, remove the chicken from the bag and put the chicken into a deep enough dish to hold all of the chicken. Cover he dish with foil, and put into a 225 degree oven for 3 hours.
After the chicken is done, using either method, lay the chicken legs onto a sheet pan with parchment paper. Heat an over up to 450 degree. Roast the chicken in the hot oven until the chicken takes on a crispy, dark, exterior.
To make the bbq sauce, add all of ingredients to a blender and puree until smooth.
For the sweet potato puree, preheat an oven to 350 degrees. Rinse off the sweet potatoes first and then place them onto a sheet pan and into the oven for roughly 35 minutes. They are done when they are soft all around, sunken in appearance, and when you see some moisture beginning to escape from the skin. Allow them to cool to the touch. Once you can handle then, peel then and put the flesh into the bowl of a food processor. Add the margarine, salt and pepper and puree until smooth. Cover and reserve until ready to serve.
For the street corn, shuck the ears of corn and use a clean cloth to remove the excess silk. Preheat a grill pan on the stove top. Season the corn a just enough oil the coat it. Sprinkle with a generous amount of the chili powder. Char the corn well on all sides. Finish of the corn with a generous amount fresh squeezed lime and salt.
Recipe demonstrated at De Gustibus Cooking School in 2016.