Jocoque, a Mexican fermented milk product, offers a creamy balance in dishes. Strained Greek yogurt is used to enhance tomato toasts served as a starter. A spatchcocked chicken, marinated in a smoky chipotle paste, follows as the main dish. The recipe includes a garlic and thyme oil that infuses flavor and uses achiote for color. The spatchocking technique allows for even cooking and deep marinade absorption, with lime wedges and soured cream suggested for serving to enhance the meal.
The spatchcocked chicken is marinated with a smoky chipotle paste, providing a mouthwatering flavor, and is complemented by a creamy strained Greek yogurt and tomato toast starter.
Preparation includes making a garlic and thyme oil, integrating achiote paste for color and flavor, and using chipotles for a smokiness that enhances the dish.
Spatchcocking the chicken allows for even cooking and helps infuse the marinade deeply into the meat, resulting in a tender and flavorful dish.
Serving suggestions include lime wedges and soured cream, which add freshness and richness to balance the smoky flavors of the chicken.
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