Yucatan Roasted Chicken
with Soft Tortillas
- 8 x La Banderita 6" flour and/or corn tortillas
- 4 chicken marylands
- 2 onions, finely sliced
- 1 tbs. coriander seeds, toasted
- 1 tbs. cumin seeds, toasted
- 1 tsp. black peppercorns, toasted
- 1 tbs. dried oregano
- 1 chipotle in adobo sauce, chopped plus 1 tbs. of its sauce
- 1 cup of orange juice
- 1 tbs. apple cider vinegar
- 1 cup chicken stock
Pre heat the oven to 180°C.
Place the onions into a baking dish with the cinnamon sticks and bay leaves.
Heat a large grill pan or bbq over a high heat. Massage oil into the marylands and season with salt. Grill skin side down for 3-4 minutes or until slightly chard on both sides. The chicken won’t be cooked at this stage.
Arranged chicken marylands on top of onions.
In a mortar and pestle, crush the spices, oregano and add the chipotle and pound to make a paste. Season with a pinch of salt and mix in with the orange juice. Pour over the chicken and add the stock. Roast in the oven for 40-45 minutes until cooked through.
Heat tortillas in a warm pan for 1 minute on each side. Keep warm in a clean tea towel.
Serve chicken with tortillas in the middle of the table with your favourite Mexican accompaniments.