1 1/2 sticks cold unsalted butter, cubed.
Transfer charred onion, garlic, and chile to a blender; pulse until finely chopped, about 10 pulses.Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, three to five pulses..
Carve chicken, or pull meat off the bone, and coarsely chop meat and skin on a cutting board, reserving any juices on rimmed baking sheet.Transfer chicken to a serving bowl; pour reserved juices over chicken.Drizzle with additional orange juice, and season with remaining 1/2 teaspoon salt.
Serve with warm tortillas, pickled onions, and charred tomato salsa.. About this recipe.This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground.
Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin..
Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals.Meanwhile, heat oil in a medium skillet over medium; add scallions and garlic; cook, stirring often, until garlic is tender and translucent, 3 to 4 minutes.
Stir in lemon zest; let sizzle, undisturbed, for a few seconds.Remove from heat.. Add desired amount of salt to boiling water.
Stir leeks into boiling water; cook, stirring occasionally, 2 minutes.Add chard and spinach; cook, stirring occasionally, until very tender and deep green, about 1 minute, 30 seconds.