Dominican Roasted Garlic Chicken with Yautia Mash and Warm Corn Salad

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place 8 garlic cloves on a small piece of foil, add 1 tablespoon olive oil, seal into a packet, and roast for 20 minutes until very soft.

2. 2

   While the garlic roasts, combine the chicken with the sour orange juice, the 4 chopped garlic cloves, oregano, cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Let it marinate for 15 minutes in a cool spot.

3. 3

   Place the yautia in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook for 18 to 20 minutes, until very tender.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Brown the chicken for 3 to 4 minutes per side until nicely colored. Do not cook it through yet.

5. 5

   Remove the roasted garlic from the oven and mash it in a small bowl with the honey and 1 tablespoon of the chicken marinade liquid to make a glossy paste. Spread that mixture over the browned chicken.

6. 6

   Transfer the skillet with the chicken to the oven at 200°C / 400°F and bake for 12 to 15 minutes, or until the chicken is fully cooked.

7. 7

   While the chicken finishes, drain the yautia and mash it with the butter, milk, 1/4 teaspoon black pepper, and salt to taste until smooth.

8. 8

   In another skillet, cook the corn over medium heat with the remaining 1 tablespoon olive oil for 3 minutes. Add the red onion and sweet pepper, and sauté 2 to 3 minutes more so they soften but still keep some bite.

9. 9

   Turn off the heat for the warm salad and mix in the fresh cilantro and apple cider vinegar. Adjust with the remaining salt if needed.

10. 10

    Serve a layer of yautia mash, top with the roasted garlic chicken, and add the warm corn, red onion, and sweet pepper salad on the side. Spoon the skillet juices over the chicken before serving.