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For the chicken, preheat oven to 450F. Ask the butcher at the store to spatchcock the chicken for you and save the back one to make soup. Place a wire baking rack inside a sheet tray and place the chicken on top. Season all over with a generous amount of salt and some pepper Separate the chicken skin from the breast meat, and add 2 tablespoons of ghee or room temperature butter under the skin, this will keep the white meat moist. Roast in the oven for 45-50 minutes, rotating the sheet tray after 25 minutes.
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Meanwhile, making the squash by cutting into quartered and scooping out the seeds. Season with a shot of avocado oil and a good pinch of salt. Mix the maple syrup, paprika, and turmeric is a small bowl and use a spoon to drizzle all over the squash, putting extra in the middle cavity. Cook in 425F oven for 1 hour on a sheet tray.
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Make the refried beans by cooking the onions in a non-stick ceramic pan over medium heat with 1 tablespoon of pork fat. Add a pinch of salt and pepper and cook for 5 minutes then add the garlic and cook another 4 minutes. Drain and rinse the black beans and add to the pan along with the smoked paprika, turmeric, ½ teaspoon salt, and a few cracks of pepper. Cook for 3 minutes then add ½ a cup of water and cook until the liquid is evaporated, about 5 minutes. Mash the beans as much as possible, add them back to the pan with another 2 tablespoons of pork fat and ½ cup of water. Cook over medium-low heat for 5 minutes, or until the beans are thick but still saucy. You may need to add more water. Check for seasoning, the beans will need more salt. Set aside.
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Make the yogurt sauce by adding everything to a small bowl along with ¼ teaspoon salt and a few cracks of pepper. Mix well and check for seasoning.
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Once the chicken is done, allow to rest under tin foil for 10 minutes before cutting. Serve and enjoy!