Cilantro Infused Five Spice Chicken
Recipe courtesy of Chef Mike Dodge
1 whole chicken
1 bunch cilantro
2 cups sweet brown rice
½ cup Agave (or honey)
1 tsp hot pepper sauce
4 Tbs Chinese five spice
2 Tbs brown sugar
2 tsp lemon pepper
2 tsp salt
1 tsp pepper
Preheat oven to 375 degrees. Cut chicken into four pieces keeping the breast attached to the wing and the thigh attached to the leg. Make the seasoning mixture and rub into chicken pieces. Cut the stems off the cilantro and lay stems in a baking dish. (Reserve the cilantro tops for later.) Place chicken on top of cilantro stems. Bake in oven for 30-45 minutes until 165 degrees and golden brown.
Place 2 cups of sweet brown rice into a pot with 4 cups of water. Bring ingredients to a boil, reduce heat, cover, simmer for 50 minutes. Remove from heat and let stand for 10 minutes. Fluff the rice with fork. Scoop the rice onto the center of the plate and place the roasted chicken on top of the rice.
Mix ½ cup of agave in blender with cilantro tops and add a pinch of salt. Drizzle the cilantro agave around the plate with the hot pepper sauce.