Roasted Chicken Quarter with Orange-Soy Glaze and Corn Purée -

Cooking a delicious and savory meal can be both satisfying and rewarding, especially when it involves a beautifully roasted chicken quarter glazed with a citrusy orange-soy sauce. This roasted chicken quarter with orange-soy glaze and a silky corn purée is not only nutritious but also allows you to impress your family and friends with minimal effort. Here’s your comprehensive guide to making this delightful main course that serves two but can be easily doubled if needed. Enjoy this flavorful dish paired with a creamy corn purée that complements the tender chicken beautifully.

Why You Will Love This Recipe

This roasted chicken quarter with orange-soy glaze and corn purée is more than just a meal; it’s an experience. The juicy chicken, perfectly caramelized by the orange-soy glaze, pairs wonderfully with the sweetness of the corn purée. The contrasting textures and flavors are sure to please any palate. Furthermore, the dish is simple enough for beginner cooks yet sophisticated enough for culinary enthusiasts, making it the perfect addition to your dinner rotation.

Ingredients

Before diving into the cooking process, let’s gather the ingredients. Here’s what you’ll need for the chicken, glaze, and corn purée:

For the Chicken

2 chicken leg quarters, French-cut, backbone removed, thigh and drumstick attached
1 tbsp olive oil
Salt & black pepper, to taste
1 tsp smoked paprika (optional, for depth)

For the Orange-Soy Glaze

1 cup fresh orange juice (about 1 orange)
2 tbsp soy sauce or tamari (for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 garlic clove, minced
1 tsp grated ginger
1 tsp five-spice powder (optional but recommended)
1 tsp cornstarch mixed with 1 tsp water (for thickening)

For the Corn Purée

2 cups fresh or frozen corn kernels
1 cup chicken stock or vegetable stock
2 tbsp heavy cream or coconut cream (for dairy-free)
1 tbsp butter
1 small shallot, minced
Salt & white pepper, to taste

Instructions

Step 1: Prepare the Chicken

Start by preheating your oven to 375°F (190°C). Pat the chicken quarters dry using paper towels; this helps achieve crispy skin. Rub the chicken skin with olive oil, sprinkling salt, black pepper, and smoked paprika, ensuring even coverage. Heat an oven-safe skillet over medium-high heat and place the chicken skin-side down. Sear for about 4-5 minutes until the skin is golden and crispy. Once seared, flip the chicken over and transfer the skillet directly to the oven. Roast for 25-30 minutes or until the internal temperature reaches 175°F (79°C).

Step 2: Make the Orange-Soy Glaze

In a small saucepan, combine fresh orange juice, soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and five-spice powder. Bring this mixture to a simmer over medium heat and let it cook for about 5 minutes. Next, stir in the cornstarch slurry, allowing it to bubble and thicken for another 1-2 minutes, until the glaze is glossy. Once ready, set it aside to cool slightly.

Step 3: Prepare the Corn Purée

To make the corn purée, start by sautéing the minced shallot in butter over medium heat in a separate saucepan until it softens, approximately 2-3 minutes. Add the corn kernels and chicken or vegetable stock, then let it simmer for about 5 minutes. Once cooked, transfer the mixture to a blender and blend until smooth; for a silkier texture, you can strain the purée. Finally, stir in the heavy cream or coconut cream, seasoning with salt and white pepper to taste, and keep warm until serving.

Step 4: Glaze & Finish

During the last 10 minutes of roasting the chicken, brush it generously with the prepared orange-soy glaze to enhance its flavor. For an added touch of crispiness, turn the broiler on high for the last 2-3 minutes of cooking. Once done, remove the chicken from the oven and allow it to rest for about 5 minutes before serving.

Step 5: Plate

To serve, smear a generous amount of corn purée on the plates, top it with the roasted chicken quarters, and drizzle some extra glaze over the top. For a finishing touch, consider garnishing with sesame seeds for added flavor and visual appeal.

Frequently Asked Questions

Can I substitute chicken thighs for chicken leg quarters?

Yes, you can use chicken thighs, but adjust the cooking time accordingly as thighs may cook faster than leg quarters.

What can I use instead of orange juice?

If you’re looking for an alternative, consider using pineapple juice for a different flavor profile, or a combination of lemon and lime juice for a zesty kick.

How can I make this recipe gluten-free?

Simply use tamari sauce instead of regular soy sauce in the glaze, ensuring the entire recipe remains gluten-free.

Can I make the corn purée in advance?

Yes! You can prepare the corn purée ahead of time and reheat it gently before serving.

What sides would pair well with this dish?

Roasted vegetables or a fresh garden salad would complement the rich flavors of this dish beautifully.

Conclusion

This roasted chicken quarter with an orange-soy glaze and corn purée is sure to become a favorite in your culinary repertoire. Each bite offers a delightful combination of flavors and textures that is both comforting and sophisticated. Enjoy the process as much as the result, and don’t shy away from experimenting with variations to make this dish your own!