One of the most famous dishes in the Canary Islands after the well known Canarian potatos with mojo sauce is Adeje Chicken. More known in Tenerife there can be a slight variations in the recipe. It can be satuated with high levels of oil and sauce which is something we are all trying to avoid these days. There are as with most recipies alternatives to make the dish more healthier. Here is an example on how you can do that.
Ingredients
- 1 whole chicken or 8 chicken thighs or 8 chicken legs
- 1/2 batch red Canarian mojo sauce
Instructions
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Place your chicken in a large baking tray and cover it Canarian red mojo sauce, making sure you cover the top and the undersides. If you want as much flavour as possible, stuff it under the skin, too.
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Cover the chicken in cling film/plastic wrap and leave to marinate in the fridge for at least 8 hours and up to 2 days.
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When you’re ready to cook, preheat the oven to 240C/470F for 15 minutes.
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Put the chicken in the oven and immediately lower the temperature to 200C/400F. Roast the chicken for a total of 1 hour and 20 minutes.
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After 30 minutes, remove the chicken from the oven and pour off the juices in the bottom of the tray. Spoon over more red mojo sauce. Return the chicken to the oven.
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If you’re worried about the skin burning, cover the chicken in foil and remove it15 minutes before the full cooking time is over.
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When fully cooked, leave the chicken to sit for 10 minutes before serving.