Spiced roasted chicken
Sep 27, 2013 2:00pm- 45 mins preparation
- 1 hr 50 mins cooking
- Serves 6
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Ingredients
Spiced yoghurt marinade
- 150 millilitre greek-style yoghurt
- 1/2 onion, finely chopped
- 3 clove garlic, chopped
- 15 gram (3cm piece) ginger, finely chopped
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground chilli
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon garam masala
- 1/4 cup (60ml) olive oil
Spiced roasted chicken
- 1 chicken (about 1.8kg)
- steamed rice, thinly sliced long green chillies and shallow-fried fresh curry leaves (optional), to serve
Potato and ginger stuffing
- 200 gram dutch cream potatoes
- 85 gram frozen peas, defrosted
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 1 long green chilli, finely chopped
- 5 gram (1cm piece) ginger, finely chopped
- 1/2 cup (loosely packed) coriander, coarsely chopped
Mint chutney
- 1 1/2 cup (loosely packed) mint leaves
- 1/2 tablespoon tamarind concentrate mixed with 40ml water, strained
- 2 tablespoon finely chopped spanish onion
- 1 clove garlic, finely chopped
- 5 gram (1cm piece) ginger, finely chopped
- 1 long green chilli, thinly sliced
- 1/2 teaspoon caster sugar
Method
Spiced roasted chicken
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1五香酸奶腌料,配料过程(except oil) in a food processor until a paste forms, then sit in oil.
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2Place chicken in a non-reactive container, rub all over with marinade and refrigerate overnight for flavours to develop.
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3Preheat oven to 220°C. Stuff potato and ginger stuffing (see below) into chicken cavity, truss legs and roast 20 minutes until just golden. Cover with foil, reduce heat to 160°C and roast another 30 minutes until almost cooked through.
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4Remove foil, roast 30 minutes until golden and cooked through. Set aside to rest (15 minutes).
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5For mint chutney, process ingredients in a food processor and season to taste.
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6Serve chicken with mint chutney, curry leaves, and chilli scattered in rice.
Potato and ginger stuffing
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7Cover potato with cold salted water in a saucepan over medium-high heat. Boil 15-18 minutes until tender. Drain well, set aside to cool, then coarsely chop and set aside.
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8Blanch peas about 30 seconds until bright green, refresh with cold water and set aside.
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9Heat oil in frying pan, add onion and stir occasionally for 1 minute until translucent. Add potato and cook 7-10 minutes until golden. Add ginger, season to taste, set aside to cool, then stir in peas and coriander.
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