Recipe From Laser Wolf Philadelphia

We have 2 great options to find new ways to cook all of the veggies you will be getting at the stand!

Our SIW Recipe Group on Facebook is an interactive place where friends post what they are inspired to cook from the stand.

Our new recipe page on the SIW website will provide new ideas for preparing vegetables from our farm.

Both are great ways to introduce you to new creations and hopefully inspire you to try new vegetables that you may not normally prepare.

Our friends at Laser Wolf, who had done an amazing Field to Fork Dinner 2 years ago, have shared a wonderful recipe so we can recreate their flavors at home. Chef Andrew Henshaw and Chef Kevin Foley created this amazing chicken recipe.

Enjoy!

Visit the Chefs and Restaurant on their social media:

@handsomhenshaw

@fevinkoley

@laserwolf_philly

Moroccan Whole Spatchcock Chicken with Sumac Cucumbers

By Laser Wolf

For the Chicken:

Brine 2.5 cups kosher salt

1/2 cup sugar

1 gallon (4qt) Water

1 Spatchcock Whole Chicken

In a large pot, whisk the salt and sugar into 3 quarts of hot water until dissolved. Add ice to fill to 4 qt. Submerge the spatchcock whole chicken in the brine for 90 minutes. Remove the chicken from the brine and dry thoroughly with paper towels or leave uncovered in the fridge overnight on a sheet tray with a metal rack.

For the Sumac Cucumbers:

1 lb. Persian cucumbers

1 tbsp kosher salt

¼ cup red wine vinegar

¼ cup extra virgin olive oil

1 tbsp ground sumac

2 tbsp fresh dill

Slice the cucumbers to ¼” rounds using a knife or mandolin and toss with kosher salt. Let the cucumbers sit in a colander for an hour. Drain the excess water and dress the cucumbers with the vinegar, olive oil, sumac and chopped dill. Serve at room temperature.

For the Chicken Marinade:

1 Spanish onion (roughly chopped)

1 pint peeled garlic cloves

4 tbsp baharat spice

1 tbsp caraway seed

1 tbsp coriander seed

6 whole dried chile de arbol

4 tbsp tomato paste

1 pint canola oil

Blend all of the ingredients except for the canola oil in a blender until smooth. Add a few tablespoons of water if necessary. Once the mixture is smooth, slowly drizzle in the canola oil while the blender is running on medium speed to create an emulsion. The final marinade should be thick and emulsified. Cook the chicken right away or let marinade for up to 1-2 days.

If Using the Oven Preheat the oven to 300°. Line a large baking sheet with parchment paper and inlay a wire rack. Cook the room temperature chicken, breast side up, for 1 hour or until the internal temperature reaches 160°. Finish cooking under the broiler until the skin is dark golden brown and crispy. Remove and allow to rest for at least 15 minutes before carving. Serve with the Sumac Cucumbers!

If Using the Charcoal Grill Preheat your charcoal grill to 300°. Cook your room temperature chicken, breast side up, over indirect heat for 1 hour or until the internal temperature reaches 160°. Remove the chicken and open the airflow on the grill to increase the temperature to approximately 450°. Cook the chicken, skin-side down, until charred and crispy. Remove and allow to rest at least 15 minutes before carving. Serve with the Sumac Cucumbers.