Chef:

Joel
Joel

We’re partnering with Aroma to show just how much you can do with their housewares. We’re turning their roaster, normally reserved for winter holidays, into a countertop smoker for a super savory and juicy smoked BBQ chicken. We’re also using their multicooker to bake tender sweet cornbread to match!

Recipe

Smoked BBQ Chicken

Servings: 4
Prep Time: 25 minutes
Inactive Time: Overnight
Cook Time: 80 minutes

Ingredients:

For the dry rubbed chicken:
3 tablespoons packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
½ teaspoon star anise
1 whole chicken (about 5 pounds), giblets removed

For the BBQ sauce:
3/4 cups ketchup
1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons soy sauce
1 tablespoon dijon mustard
Remaining dry rub
1 teaspoon hickory liquid smoke (optional but recommended)

Special Equipment:
Aroma Roaster Oven

Instructions:

1. Prepare the chicken (the day before cooking):
Combine the brown sugar, kosher salt, smoked paprika, cumin, garlic powder, onion powder, freshly ground black pepper and star anise. Rub half of this mixture very generously all over the chicken, including the cavity.

Place in a large dish, and refrigerate uncovered for 2 hours or for best results, overnight

2. Make the BBQ sauce:
In a small saucepan over medium low heat, whisk together the ketchup, apple cider vinegar, water, soy sauce, dijon mustard, remaining dry rub, and liquid smoke (if using).

Allow to cook for 20 minutes, whisking often to reduce and allow flavors to marry.

3. Roast the chicken:
Preheat Aroma Roaster to 325 degrees.

Place the chicken on the roasting rack and cover. Roast for 60 minutes. Then remove the lid and baste generously with BBQ sauce, replace the lid and roast for another 20 minutes.

Serve warm with more BBQ sauce.

Recipe

Fresh Corn Cornbread with Honey Butter

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

For the fresh corn cornbread:
3/4 cup medium grind cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 large eggs
3/4 cup buttermilk
3/4 cup corn (kernels from 1 cob or frozen corn is fine too)
½ cup unsalted butter, melted

For the honey butter:
2 tablespoons unsalted butter, melted
2 tablespoons honey

Special Equipment:
Aroma Multi-cooker

Instructions:

1. Make the cornbread batter:
In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and
sea salt.

In a separate bowl, combine and stir the eggs, milk, and buttermilk.

Pour the wet ingredients into the dry ingredients then stir just to combine. Fold in the corn and melted butter until completely mixed.

2. Bake the cornbread:
Spray the inner pot of the Aroma multi cooker with pan spray then add the cornbread batter.

Level the cake with a rubber spatula.

Close the lid and press the CAKE function. It will take about 40 minutes.

3. Remove and cool:
Once the cake cycle is complete, carefully remove the inner pot.

Let cool for 10 minutes before unmolding the cornbread to a serving plate.

Whisk together the melted butter and honey and drizzle over the top of the warm cornbread. Enjoy!