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Ingredients
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Heritage Chicken Ingredients
Method
Cooking Directions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Rinse the heritage chicken inside and out under cold water and pat dry with paper towels. Rub the chicken with vegetable oil, then season generously with salt and black pepper.
- 2
Make the Tamarind Agrodolce
In a small saucepan, combine tamarind paste, brown sugar, soy sauce, minced garlic, and grated ginger. Cook over medium heat, stirring until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside.
- 3
Roast the Chicken
Place the chicken in a roasting pan and pour half of the tamarind agrodolce over it. Roast in the preheated oven for about 1 hour, basting with the remaining sauce every 20 minutes, until the internal temperature reaches 165°F (74°C).
- 4
Cook the Rice
While the chicken is roasting, rinse the Nishiki rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- 5
Serve
Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the sliced chicken over a bed of Nishiki rice, drizzling additional tamarind agrodolce on top. Garnish with sliced green onions and toasted sesame seeds.