Truth be told, I’m doing Kimberly Snyder’s 3 day cleanse right now, and these photos are killing me. I have a caffeine headache, and just can’t seem to put anything creative together for ya right now. But that doesn’t mean that this recipe isn’t down-right delicious! This is one of those recipes that everyone will love. How do I know? The hubs was excited for leftovers.
Here’s how they all go down. First, I got a chicken from the farmer’s market – about a 6 pounder will do. I cut it up into it’s parts, and roast it – it seems to roast a little quicker that way. This is what my farmer’s market chicken looks like after I’ve cut it up.
I like to keep the bones after I’ve picked them clean to make my chicken stock. Not one part of that chicken is wasted!
While the chicken cooks, get that salsa made. It takes some time to dice by hand, but you could use a food processor if you wanted to! Just do each ingredient separately, cutting it up into rough chunks first, and pulse sparingly. I like to keep my knife skills sharp, so I go it the hard way. Either way you choose, it will still turn out delicious!
Come to mama!
The brand-spanking new Dog Fashion Disco – Sweet Nothings!
- For the Salsa
- 2 Cups Finely Diced Peaches (about 2 peaches)
- 1/2 Cup Finely Diced Onion
- 3 Fresno Chiles, very finely diced
- 1/4 Cup Chopped Cilantro
- Juice of 1/2 lime
- For the Cups
- 5-6 Pound Whole Chicken, cut up into thighs, breasts, and wings
- 2 Tablespoons Cajun Seasoning
- 3/4 Cup BBQ Sauce
- 1 Head Butter Lettuce
- Combine all the ingredients for the salsa in a bowl. Refrigerate until ready to use.
- Preheat the oven to 400°F, and place the chicken on a foil/parchment/baking mat lined baking sheet. Season the chicken under the skin, and place in the oven for 30 minutes, or until the juices run clear.
- Let the chicken sit until cool enough to handle, about 5-10 minutes, then pick the meat off the bones and put into a bowl. It should yield about 3 1/2 to 4 cups of chicken. Add in the BBQ Sauce, and mix well.
- Wash the butter lettuce, and carefully remove 12 leaves. Dry with a paper towel.
- Fill each leaf with 1/3 cup of the filling, and top with the Peach Salsa (below).