Chipotle Chili & Garam Masala Chicken

(recipe serving size – 6 people)

For the chicken:

5 lb whole chicken, halved

1/4 cup olive oil

1/4 cup fresh oregano, loosely packed

2 tsp garam masala

2 tsp chipotle chili powder

1 tsp kosher salt

6 cloves garlic

Juice of 2 lemons

Combine in a processor and blend until smooth. Spread all over chicken, including under the skin. Marinate in refrigerator for 3 hours or overnight.

For the braise:

1 large sweet onion, sliced

2 cups white wine

1 cup chicken stock

2 tb olive oil

2 tb butter

1 tsp za’tar

1 tsp kosher salt

1 tsp cracked black pepper

1/2 tsp chipotle chili powder

Preheat oven to 350 degrees.

In a large oven-safe pan, sauté the onion in the butter, olive oil and spices over medium-high heat for 5 minutes. Add the wine. Simmer for 1 minute. Add the chicken stock and chicken, flesh side facing up. Bring to a boil. Cover with foil and place in oven to roast for 60 minutes. Remove foil and continue to roast for another 30 minutes or until internal temperature of the chicken is at least 175 degrees and the juices run clear.

Baste and broil the chicken for 5 minutes or until skin has browned.

Bringing it all together:

2 tb water

1 tb all purpose flour

1/2 tsp kosher salt

2 sprigs fresh oregano

Remove the chicken from the pan and cover with foil to keep warm. Place the pan with all of the drippings on the stove over medium-high heat. Bring to a vibrant simmer. Mix the flour and water together in a separate bowl until smooth and whisk the mixture into the pan drippings. Add the salt. Cook for 10 minutes until the flavors have fortified and the sauce has thickened.

Serve chicken family style on a large plate in two whole pieces or cut up alongside the sauce. Garnish with the fresh oregano.