Smoked paprika-rubbed chicken
Since discovering the method of cooking chicken with vinegar and this amazing smoked paprika rub, this is one of our favourite recipes to cook during the summer. I love the crispy skin and the smokiness from the rub. Totally amazing. You can make it on a grill pan or grill outside.
half a chicken (aprox 1.2-1.4 kg)
20 ml vinegar – apple or white wine
20-30 ml oil for cooking
4 tbsp Gourmet studio red rub*
2 paprika, cut into 4 parts
2 small eggplants, cut into long 5 mm slices
small handful of ruccola and basil and parsley
sea salt to serve, if needed
freshly ground pepper to serve
Heat the oven to 180°. Rub the chicken with vinegar and place in the pan (straight on the pan or on a rack) and roast for 1 h 20 minutes. Take out, glaze with oil and sprinkle with red rub. Place on the preheated grill outside or on the stove, but, please, don’t place on high heat or direct heat. It should be on medium heat on the stove or somewhere aside on the grill. You need the rub to caramelize, not burn. Grill until it is ready.
While the chicken is roasting, rub paprika and eggplant with oil and grill until ready. Place on the plate, sprinkle with some salt and pepper, and leave until the chicken is ready.
When the chicken is ready, cut it roughly and place on the veggies. Sprinkle some basil, parsley, ruccola on top and serve.
* Made with smoked paprika, cane sugar, sea salt, cherry powder, paprika, sage, thyme, nutmeg and ginger and some black pepper. So, you can always mix up some yourself ;)
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s