SPATULABULA: Episode 2 (Chili-Basted Half Chicken with Caper Chimichurri from More is More)

Spatulabula is back with More (is More)

---

In case you missed it, I launched Spatulabula as a way to challenge myself to crack open my cookbooks a little differently and try new recipes. Read all about it here (including how to pronounce it) and if you like these posts subscribe so that you don’t miss future ‘sodes.

---

---

Episode 2: Chili-Basted Half Chicken with Caper Chimichurri

Let me tell you about the feeling before hitting the “Generate Mystery Meal” button. It’s part excitement, part fear. What will it be? Will I have made it already and have to come back to the button? Will I be disappointed or excited?

I was excited when More is More by

Molly Baz

popped up — I love her books and y’all know I’ve been putting her Ayoh! mayos on just about everything. I have my go-tos from her books but by no means have hit them all, so there was a good chance that it would be something new-to-me. And it was!

I rushed over to pull down the book and get to page 182, revealing…drumroll…Chili-Basted Half Chicken with Caper Chimichurri.

Recipe reveal: Find book on shelf, admire book, review and accept challenge

This is not a recipe that I would normally gravitate to because I’m not a huge fan of capers and I’m not one of those “I’ll just whip up a roast chicken” gals. (I have a few friends who do this effortlessly and I leave it to them.) Suffice to say I was a bit reluctant, but I reviewed the ingredients, added them all to my grocery list and then…put it off for almost a month. Mostly because I was very busy, but I’m sure there was some avoidance in there, too.

BUT! Upon feeling more settled and less busy, I turned back to this recipe and it was such a great reminder of why I thought this would be a fun series in the first place — to try things that don’t initially spark my curiosity.

Overall, this recipe came together quickly and easily and was packed with great flavor. I was not excited that this recipe featured another searing moment (especially after my splurgy apartment deep clean), but I did really enjoy the sound of a sizzling meal in the oven while I cleaned up.

The ingredient list was extremely minimal and straightforward, though I did make a few swaps to use what I already have on hand.

• Instead of a half chicken, I cooked two bone-in, skin on chicken breasts. (Molly’s recommended swap)

• Instead of Aleppo pepper, I swapped for red pepper flakes. (Molly’s recommended swap).

• I had about 6 jalapeños without a plan in the fridge, so instead of a serrano pepper, I went jalapeno in the chimichurri.

• I used white wine vinegar instead of the called for sherry vinegar.

Basic run of show: Dry and salt chicken, heat oil in pan, slice potatoes, mix (minimal) spices for rub, sear chicken, plate chicken, lay down potatoes, brush potatoes with rub, put chicken back on potatoes, rub chicken with rub, into the oven, throw all the chimichurri ingredients in the blender, clean!, remove chicken to rest, let potatoes cook a little longer, remove potatoes, slice chicken, EAT!

Crispy chicken. Not a professional food plater.

---

My Review:

(Review scale overview here.)

• Flavor: 3.8/5 — I thought this would have more kick to it than it did and felt like it was missing just a little something (maybe I was not generous enough with the salt for once or my swaps weren’t as strong as called for). But overall it was very tasty — the chicken was well seasoned and cooked perfectly, the chimichurri added a (not-too-caper-y) tartness and I loved that some of the potatoes were crispy and some tender.

• Difficulty: 2/5 — Definitely not a difficult meal to make, especially if you use a food processor/blender for finely chopping the chimichurri ingredients.

• Cleanliness: 2.5/5 — While my searing oil was more under control than usual, I used two cutting boards (chopping, meat), two heavy pans (braiser for cooking, cast iron to press the chicken), a splatter guard, several plates, food processor, and several more utensils including knives, spoons, tongs, a microblade, meat thermometer, etc. That said, plenty of time to clean while the chicken and potatoes roasted!

  

  Evidence of pan pileup during sear process.

• Leftover Potential: Medium — The recipe says that this serves two and that is pretty accurate; I have one lunch leftover ready to go.

• Cost: ~$9 per serving (recipe serves 2). In total, this recipe only called for 12 ingredients including basic spices, salt, and olive oil. I only needed to purchase chicken, potatoes, a shallot and some fresh herbs. Everything else I had on hand or could easily swap.

• Would recommend: Yes — not a resounding yes like in Episode 1, but yes!

---

Have you made this? Do you have a roast chicken meal that you love? Would you like to make this?

xo,

C

---

---

The tax was paid.

“Hi I’m Otis and I have never eaten before, pls help.”