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Gus@TheHouseOfDee

"Lexington Dip" BBQ Chicken with Fennel and Purple Cauliflower

A great southern style dish of Western Carolina BBQ chicken with fennel and purple cauliflower
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Course: dinner, main dish
Cuisine: American, Southern Cuisine
Ingredients Method Notes

Ingredients
  

  • BBQ Sauce makes 1.5 cups:
  • 1 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 1/4 cup apple juice
  • 1 teaspoon hot sauce
  • 3 tablespoons light brown sugar
  • 1/2 tablespoon gay pink salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon finely ground black pepper
  • Main dish:
  • I whole chicken cut up
  • 1 medium purple cauliflower cut
  • 1-2 fennel bulbs cut
  • 5-6 garlic cloves whole
  • 2 tsps smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsps. salt
  • 1/2 tsp black pepper

Method
 

  1. Combine all sauce ingredients at least 3-4 hours or a few days ahead, chill if not using it the same day.
  2. Rub chicken pieces, cauliflower and fennel with combined spices and lay all out on a baking tray, place whole garlic cloves around the chicken.
  3. Bake in a pre-heated oven at 225F degrees for at least an hour or till all juices run clear.
  4. Heat up a large skillet.
  5. Brush BBQ sauce on chicken, cauliflower and fennel pieces.
  6. Sear each piece on high heat to caramelize the sauce.
  7. Serve alongside with a fresh salad or homemade coleslaw.

Notes

Use meat instead of chicken or serve the same BBQ sauce for dipping raw vegetables or toasted bread.